This Easy Detox Soup is delicious, comforting, flavorful, and healthy! Easy to make with wholesome ingredients, this soup will help you to reset your body every time you need it.
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Easy Detox Soup Recipe Highlights
Does the word detox make you anxious? It does to me! Well, at least it did in the past. I promise it’s not as difficult as it sounds, especially when you get to eat this delicious Easy Instant Pot Detox Soup.
Last year, my oldest daughter Andrea invited me to join her in a 3-day detox program. I cannot lie…I was super nervous. Although the soup that we had to eat at that opportunity was not very good, everything went well. We finished the program, and we felt great.
So this year, when my daughter proposed to me to do it again, I knew that I had to improve the soup recipe.
Please meet my delicious, comforting, flavorful, and healthy Easy Instant Pot Detox Soup! This soup will be perfect for getting back on track any time you need it.
Why Will This Soup Help Me To Detox?
Let’s be clear…this soup is not magic! You can’t eat something and instantly “detox” your body, but you can increase the consumption of certain ingredients to naturally support your body’s detox organs. This Easy Instant Pot Detox Soup is packed with nutritious ingredients that can boost the body and help it get rid itself of toxins.
My 7-Days Personal Detox Plan
There are many detox programs out there, and you should use whatever you feel comfortable with. I need to clarify that I am not a medical professional, so this information is not intended to claim health benefits. This is just what my oldest daughter and I do the first days of the year to reset and start fresh.
Day 1 – 3: We eat this soup alone for 3 days.
Day 4 – 6: After 3 days, we introduce green salads with raw nuts in the evenings for 2 more days.
Day 5 – 7: We add salmon, or any other available fish, to our dinner.
After day 7, we go back to eating normally. I don’t believe in diets, but I do love to cook in a healthy…ish way, substituting products for a good-for-you version when possible.
Water is one of the most essential cleaning agents for your body, so we drink lots of water per way. I have this 64-oz water bottle to keep track of my water intake.
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Easy Detox Soup Key Ingredients
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Turmeric contains curcumin, an anti-inflammatory agent, that will help the liver function properly, which will also help your body filter and expel toxins. Turmeric has strong anti-cancer properties that make it an absolute must for anyone.
- Cumin possesses antioxidant, antiseptic, and laxative properties, which will help to expel toxins more easily.
- Ginger is fantastic for the digestive system, and it will assist your body in absorbing the things it needs most. It can also help reduce the symptoms that come from detoxing, including bloating and flatulence.
- Cayenne pepper is well known as a metabolism booster, so it helps to get things moving to eliminate these toxic substances.
- Garlic will help to stimulate the liver into producing detoxifying enzymes.
- Green Vegetables (broccoli & kale) are high in antioxidants that also stimulate the detoxification enzyme in the digestive tract.
Some people will be more likely to be affected by these spices than others, depending on numerous factors, so try them in small amounts before trying to add more.
How To Make Easy Detox Soup Step-By-Step in the Instant Pot
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Sauté Veggies
Sauté onions, celery, ginger, and garlic and cook, often stirring, until softened but not browned, about 3-4 minutes. Then add the raw chicken breasts (if using), broth, carrots, apple cider vinegar, turmeric, cumin, and cayenne pepper; mix to combine.
- Add Chicken and Spices
Then add the raw chicken breasts (if using), carrots, turmeric, cumin, and cayenne pepper; mix to combine. Continue sauteing for 3 – 4 minutes.
- Add Liquids
Add broth and apple cider vinegar; stir to combine.
- Cook
Cook in the pressure cooker for 10 minutes, or over the stovetop for 20 – 25 minutes until the chicken is cooked through.
- Add Broccoli and Kale
Add broccoli and kale; mix to combine. Cook for 6 – 8 minutes until broccoli is tender. Taste and add more salt and/or pepper if necessary. Garnish with parsley and thinly sliced chilies, if desired. Divide and store.
Stovetop Version
Yes, follow the same steps. You just need to adjust the cooking time (step 3) to simmer for 20+ minutes or until the chicken is cooked through.
Crockpot Version
You can make this soup in the crockpot, but be sure to sauté the veggies, chicken, and spices on the stovetop, before adding to the crock. Cook on low for 6-8 hours. Then add the broccoli and kale at the end and cook until tender.
Recipe Tips & Variations
CHICKEN. This time, I used boneless skinless chicken breasts but feel free to use bone-in legs or thighs if you prefer.
VEGETARIAN. You could easily make this vegetarian by using white beans or another vegetarian protein in place of the chicken. 1 cup dry green or brown lentils is a good option. In that case, make sure to adjust the cooking time accordingly.
BROTH. When I make this soup, I like to use bone broth because it is rich in nutrients, but you can use regular chicken broth or vegetable broth for a vegetarian soup.
ORGANIC INGREDIENTS. For best results, use all organic ingredients if possible.
Storing & Freezing Instructions
Store the soup in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 6 months.
Frequently Asked Questions
Let’s be clear…this soup is not magic! You can’t eat something and instantly “detox” your body, but you can increase the consumption of certain ingredients to naturally support your body’s detox organs. This Easy Instant Pot Detox Soup is packed with nutritious ingredients that can boost the body and help it get rid itself of toxins.
1 serving = 1 1/2 cup approximately.
There is no set rule. We personally eat as much as we want.
Absolutely! You can make it in the crockpot, but be sure to sauté the veggies, chicken, and spices on the stovetop, before adding to the crock. Cook on low for 6-8 hours. Then add the broccoli and kale at the end and cook until tender.
Soup! I know…but it’s just three days. You can also have an unsweetened herbal tea.
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Recipe Card 📖
Easy Detox Soup
This Easy Detox Soup is delicious, comforting, flavorful, and healthy! Easy to make with wholesome ingredients, this soup will help you reset your body every time you need it.
Instructions
Pressure Cooker
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Set the pressure cooker to “sauté” setting and adjust it to “more”. When hot, add olive oil. Then add onions, peppers, celery, ginger, and garlic and cook, often stirring, until softened but not browned, about 3-4 minutes.
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Add the raw chicken breasts, carrots, turmeric, cumin, and cayenne pepper; mix to combine. Sauté for 3 more minutes. Press “Cancel”.
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Add broth and apple cider vinegar; stir to combine. Secure the lid to the instant pot—close the pressure release valve. Select “High Pressure” and adjust the cooking time to 10 minutes.
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When the time is over, press “cancel” and carefully quick-release the pressure, setting the pressure valve to vent.
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Remove the chicken from the pot and shred it with two forks.
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Select “sauté” mode and adjust to more. Add the shredded chicken, broccoli, and kale to the soup; mix to combine. Cook for 6 – 8 minutes until broccoli is tender. Taste and add more salt and/or pepper if necessary.
Stovetop
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In a large pot (I use a 6-quart one), heat the olive oil over medium-high heat. Then add onions, peppers, celery, ginger, and garlic and cook, stirring often, until softened but not browned, about 3-4 minutes.
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Add the raw chicken breasts (if using), carrots, turmeric, cumin, cayenne pepper; mix to combine. Sauté for 3 more minutes.
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Add broth and apple cider vinegar; stir to combine. Bring the liquid to a boil, then lower the heat to a simmer. Cover and let the soup cook until the chicken is cooked through and the veggies are tender, about 20 – 25 minutes.
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Remove chicken from the pot and shred it with two forks.
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Add the shredded chicken back to the pot and the broccoli and kale; mix to combine. Cook for 6 – 8 minutes until broccoli is tender. Taste and add more salt and/or pepper if necessary.
Slow Cooker:
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Heat the olive oil over medium-high heat. Then add onions, peppers, celery, ginger, and garlic and cook, often stirring, until softened but not browned, about 3-4 minutes. Note: if your slow cooker has a brown feature, do this step in the slow cooker; if not, saute in a skillet over the stovetop.
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Add the raw chicken breasts, carrots, turmeric, cumin, and cayenne pepper; mix to combine. Sauté for 3 more minutes.
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Place the chicken/veggies mixture in the slow cooker. Add broth and apple cider vinegar; stir to combine.
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Cool on LOW for 6 – 8 hours. Then, add the broccoli and kale at the end and cook until tender. Taste and add more salt and/or pepper if necessary.
CHICKEN: This time, I used boneless skinless chicken breasts but feel free to use bone-in legs or thighs if you prefer.
VEGETARIAN: You could easily make this vegetarian by using white beans or another vegetarian protein instead of chicken. 1 cup dry green or brown lentils is a good option. In that case, make sure to adjust the cooking time accordingly.
BROTH: When I make this soup, I like to use bone broth because it is rich in nutrients, but you can use regular chicken broth or vegetable broth for a vegetarian soup.
ORGANIC INGREDIENTS. For best results, use all organic ingredients if possible.
STORE: Let the soup cool completely. Divide into desired portions and refrigerate for up to 5 days.
FREEZE: Let the soup cool completely. Divide into desired portions and freeze in freezer containers for up to 6 months.
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
★ Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate and can vary depending on the products used.
Nutrition
Calories: 139kcalCarbohydrates: 9gProtein: 11gFat: 6gSaturated Fat: 1gCholesterol: 24mgSodium: 1230mgPotassium: 666mgFiber: 1gSugar: 2gVitamin A: 4895IUVitamin C: 53.9mgCalcium: 68mgIron: 1.3mg
This recipe was originally published in January 2021. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in December 2022 to make it as helpful as possible!
Oriana Romero
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