Vibrant Vegetable Detox Soup

1.Heat the olive oil in a large pot over medium heat until shimmering.

2.Add the chopped onion and sauté for 4-5 minutes until translucent and fragrant, stirring occasionally to avoid browning.

3.Add the minced garlic and grated fresh ginger, cooking for an additional 1 minute until aromatic.

4.Stir in the diced carrots, zucchini, red bell pepper, and green beans. Cook for 5 minutes, stirring occasionally, to slightly soften the vegetables.

5.Add the diced tomato, turmeric powder, black pepper, and sea salt. Stir well to combine all ingredients.

6.Pour in the vegetable broth and bring the mixture to a gentle boil over medium-high heat.

7.Once boiling, reduce the heat to low and simmer uncovered for 15 minutes, allowing the flavors to meld and the vegetables to become tender but not mushy.

8.Add the chopped kale and spinach to the pot, stirring to combine. Simmer for an additional 5 minutes until the greens are wilted and tender.

9.Remove the pot from heat and stir in fresh lemon juice to brighten the flavors.

10.Ladle the soup into bowls and garnish each serving with chopped fresh parsley and cilantro for a fresh, vibrant finish.

11.Serve immediately while warm, accompanied by a slice of whole-grain bread or enjoy on its own for a light, detoxifying meal.