This Spring Detox Soup is a vibrant, healing, and flavorful meal loaded with anti-inflammatory ingredients like turmeric, ginger, and kale. Infused with coconut milk for a creamy texture and balanced with lemon and tamari for a zesty umami finish, it’s the perfect way to nourish your body and support digestion after a long winter. It’s dairy-free, gluten-free, and Whole30-friendly.
Why You Should Try This Soup
- Anti-inflammatory: Loaded with fresh turmeric and ginger
- Immune-boosting: Garlic, kale, and bone broth all help support your system
- Spring reset: Helps gently cleanse and energize your body after heavier winter meals
- Meal-prep friendly: Stores well for up to 4 days, perfect for lunches
- Gluten-free & dairy-free: Fits into many dietary lifestyles
Tips and Substitutions
- No fresh turmeric? Use 1 tsp ground turmeric.
- Make it vegetarian: Use veggie broth and chickpeas instead of chicken.
- Spice level: Skip cayenne if you’re sensitive to heat.
- Add more greens: Spinach or Swiss chard also work beautifully.
- Boost protein: Add another chicken breast or stir in lentils.
How to Make Spring Detox Soup (Step-by-Step)
This soup is simple to make and comes together in under an hour, but the result is a deeply nourishing, flavorful bowl full of healing ingredients. Here’s exactly how to do it:
1. Start by building a flavorful base
Heat 2 tablespoons of olive oil or avocado oil in a large pot or Dutch oven over medium heat. Once the oil is warm, add your chopped onion, sliced carrots, and celery. Sauté for about 5–7 minutes, stirring occasionally, until the onions are translucent and the vegetables begin to soften. This creates the aromatic and slightly sweet base that gives the soup depth.
2. Add in the aromatics and spices
Next, add the minced garlic, freshly grated ginger, and turmeric. If you like a little heat, sprinkle in the cayenne pepper. Season with sea salt and black pepper. Stir everything together and cook for another 1–2 minutes, just until the garlic and spices become fragrant. This step helps “bloom” the spices and brings out their full flavor.
Tip: If you’re using ground turmeric instead of fresh, you can use about 1 teaspoon.
3. Toss in the bell pepper and chicken
Add the thinly sliced red bell pepper and place the raw chicken breasts directly into the pot. Stir everything together gently so the chicken is coated with the aromatics and nestled into the vegetables.
4. Pour in the broth and coconut milk
Carefully pour in the chicken broth and the can of coconut milk. Stir to combine, then increase the heat to bring the soup to a gentle boil. Once it’s boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 20–25 minutes, or until the chicken is fully cooked through and tender.
Why coconut milk? It gives the soup a creamy texture and a subtle sweetness that pairs beautifully with the warming spices.
5. Shred the chicken
Once the chicken is cooked, remove the breasts from the pot and place them on a plate or cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the pot and stir it back into the soup.
6. Add the kale and finishing touches
Now it’s time to add your chopped kale. Stir it into the hot broth—it will wilt and soften within just a few minutes. Then, squeeze in fresh lemon juice and stir in the tamari (or coconut aminos/soy sauce). These two ingredients add brightness and a savory, umami note that balances the richness of the soup.
Don’t skip the lemon juice! It lifts all the other flavors and makes the soup taste fresh and vibrant.
7. Taste and adjust
Give the soup a taste and adjust the seasoning if needed. You can add more lemon juice for extra brightness, more tamari for saltiness, or a touch more pepper if you like it bold.
8. Serve and enjoy!
Ladle the soup into bowls and enjoy it warm. It’s perfect on its own or served with a side of cooked quinoa or brown rice for an extra boost of fiber and staying power.
🥣 What to Serve With It
- A slice of toasted sourdough or whole grain bread
- Steamed rice or quinoa for added carbs and fiber
- A side of avocado for healthy fats
- A simple cucumber or arugula salad with lemon vinaigrette
❄️ Storage Tips
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Let soup cool completely, then freeze in individual portions for up to 3 months.
- Reheat: Gently warm on the stove or in the microwave. Add a splash of broth or water if it thickens.
Recipe FAQs
Can I freeze this soup?
Yes! Let it cool completely and store in freezer-safe containers for up to 3 months.
Can I make this in a slow cooker?
Absolutely. Add everything except kale, lemon juice, and tamari to the slow cooker. Cook on low for 6 hours. Shred chicken, add remaining ingredients, and cook another 10 minutes.
Is it spicy?
Only mildly — the cayenne adds a little warmth, but you can skip it.
Can I use rotisserie chicken instead?
Yes! Add pre-cooked chicken during the last 10 minutes of simmering to keep it tender.
