Easy Kale and Mushroom Keto Detox Soup

Whether you’re trying to boost your immune system or cleanse your body, this Keto detox soup can help. Our delicious mushroom and kale recipe is low-carb, vegan, gluten-free, dairy-free, paleo, and, most importantly, detoxifying. It is an easy Keto soup filled with nutrient-dense veggies and greens to heal your body. With this recipe, you can have a healthy soup for dinner in less than 20 minutes.

Which of this soup’s ingredients are detoxifying?

This soup is loaded with sulfurous vegetables that may aid in cleansing your body. Onions, garlic, and leeks are very rich in sulfur, which may assist in numerous bodily functions, including building and repairing DNA and protecting cells from damage. Kale contains vitamin A, which can potentially boost your immune system, and vitamin K, which may be good for blood clotting and bone building. Mushrooms are a great source of fiber, protein, and antioxidants. These ingredients have amazing health benefits and may help rid your body of toxins.

What protein source can you add to this soup?

This soup is nutritious and tasty but isn’t very high in protein. If you’d like to keep this soup vegan, you can add tofu, nuts, or seeds. If you prefer meat, you can add shredded chicken, cooked ground beef, or precooked shrimp. If you choose to add meat, make sure it’s organic and grass fed to retain the health benefits of this soup.

Is this recipe suitable for meal prep?

Absolutely! If you are thinking about starting a Keto detox, but you are always on the go, this low-carb soup will help you stay on track. Making a large batch is just as quick and easy. You can serve some of it for dinner and store the rest in containers. When ready to eat, simply heat in the microwave for a couple of minutes.

Net Carbs

5 g
Fiber

5.7 g
Total Carbs

11 g
Protein

5.1 g
Fats

9.4 g

135 cals

Quantity

Serving Size

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Extra virgin olive oil

2 tbsp
Onion

0.25 small
Celery

1 medium - stalk - 7 1/2" to 8" long
Leeks, raw

0.25 each
Garlic

2 clove
Mushrooms, raw

5 medium
Crushed Red Pepper Flakes

0.5 tsp
Salt

0.5 tsp
Black pepper

0.25 tsp
Vegetable broth, bouillon or consomme, low sodium

4 cup
Turmeric, ground

0.25 tsp
Kale

1 lb
Lemon Peel Or Zest Raw

2 tsp
Lemon juice

2 tbsp
Sesame seeds

2 tsp

Step 1

Finely dice the onion, celery, and leek. Mince the garlic and slice the mushrooms; set these vegetables aside. To a deep pot over medium heat, add the olive oil.
Step 2

Add the onions, leeks, and celery to the pot. Sauté for 2-3 minutes until they start to soften. Add the minced garlic and sauté for 1 minute, or until fragrant.
Step 3

Add the sliced mushrooms, and cook for another 3-5 minutes, stirring occasionally. Add the crushed red pepper, and season with salt and pepper. Pour the veggie stock and bring it to a boil.
Step 4

Roughly chop the kale and add it to the pot. Drop the heat to low, and let it simmer for 10 minutes. Add the turmeric, lemon zest, and lemon juice.
Step 5

To serve, divide the soup into 4 bowls. Top with ½ tsp sesame seeds and a pinch of red pepper. Serve immediately.