If you are looking for a detox vegetable soup recipe to reset your diet, but don’t want to be left famished… This quinoa and vegetable stew is for you!
Have you ever felt like you need to hit the reset button on your diet? Maybe after the holidays or a weekend of indulging? So you decide to look up soup cleanse recipes and go for it.
Then let me guess, on the first day you are already famished and cranky from the lack of substance and calories?
I’ve been there… and it’s no fun.
Many popular “cleanses” or “detox diets” actually do more harm to your body than good. If you are lacking the proper nutrients you need to function effectively for the day, it really does not matter if you are “detoxing”.
That’s why I created this Detox Quinoa and Vegetable Stew. I wanted a recipe to reach for whenever I felt like I needed to hit the reset button but still wanted to give my body the nutrients and calories it needs to thrive.
So… what makes this stew different than most Detox Vegetable Soups?
This Stew is designed to fill your body with plant nutrients but still be satisfying enough to count as a meal. This stew packs in 6 different vegetables along with quinoa and sweet potatoes making it nutrient-dense and filling.
The quinoa provides carbohydrates and protein. The sweet potato adds complex carbohydrates, fiber, and beta-carotene. It is highly recommended to serve this with avocado for a healthy fat over top. Then, you have a complete nutrient-dense meal!
How long does it last in the refrigerator and is it freezable?
One great thing about this recipe is that it makes 8+ servings and is freezable! This makes it perfect for meal prepping, as it lasts up to 5 days in the fridge. I have filled mason jars with single servings of the soup and then froze them. That way whenever I crave this, I can just pull one of out the freezer, defrost it overnight, and easily heat it in the microwave the next day!
Detox Quinoa & Vegetable Stew That is Actually Filling
Equipment
- Large pot or dutch oven with lid
- Cutting board
Ingredients
- 6 Cups Low Sodium Vegetable Broth Recommended Brand: Pacific Foods
- 1 Cup Quinoa
- 3 Large Carrots Chopped into 1-Inch pieces
- 3 Celery Stalks Chopped
- 3/4 Cup Cabbage
- 1 1/2 Cup Fresh Green Beans (Chopped) Chopped in inch sized pieces
- 1 Red Bell Pepper
- 1 Whole White Onion Diced
- 5 Cloves Garlic Minced
- 1 Sweet Potato Unpeeled – Chopped in 1/2-Inch Cubes
- 2 Tomatoes Diced
- 1 tbsp Italian Seasoning
- 1/2 tbsp Salt Add more to taste
- 1/2 tbsp Black Pepper Add more to taste
- 1/2 tbsp Garlic Powder
- 1/2 tbsp Paprika
- 1/2 tsp Cayenne Pepper
- 2 tbsp Olive Oil
Instructions
- Chop all vegetables into desired sizes.
- Heat 2 Tbsp of olive oil in a dutch oven or large pot with a lid.
- On medium-high heat sauté garlic, onions, and bell pepper with garlic powder, Italian seasoning, and paprika for 5 minutes or until soft.
- Add the carrots, sweet potato, green beans, celery, salt, pepper, and cayenne pepper. Sauté for another five minutes or until the vegetables are fragrant and fully coated in the spices.
- Stir in 4 cups of low sodium vegetable broth and bring to a boil.
- Add in the quinoa, tomatoes, and cabbage. Let simmer for approximately 20 minutes or until the quinoa and sweet potatoes are fully cooked.
- Add in the remaining two cups of broth to reach the desired stew consistency.
- Serve topped with avocado for a completely balanced meal!
I hope you enjoy this recipe as much as I do! Please let me know in the comments if you were able to try it or if you have any questions.
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Love,
Jordana
