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Keto Detox Soup Recipe

Janice | January 15
Keto Detox Soup Recipe #keto #recipe

Sometimes everyone needs a bit of a detox to give their digestive system a bit of a break. And this is the perfect soup to help ease your digestion while staying completely Keto.

And it is truly delicious! Plus, it’s completely vegan as well. 

And if you have a nut allergy or want to keep the soup autoimmune-friendly, simply omit the cashews. It’ll still taste absolutely amazing.

You can even use frozen vegetables if you already have them in your freezer. Simply partially defrost them before adding to the pan. They defrost completely as they cook.

Of course, you can spice up the detox as much as you want or just change the seasoning to suit your tastes.

And be sure to check out all of my other Keto soup recipes!

Keto Detox Soup Recipe #keto #recipe

Keto Detox Soup Recipe #keto #recipe

Keto Detox Soup Recipe

  • Author: Janice
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Cuisine: American


Light and refreshing, this detox soup will nourish you from the inside out and help you stay keto.


  • Drizzle of olive oil, for cooking (plus additional, if desired)
  • 1 celery stalk (20 g), diced
  • 1 garlic clove, minced
  • 1 teaspoon (2 g) fresh ginger, minced
  • 1 cup (107 g) cauliflower florets
  • 1 cup (71 g) broccoli florets
  • 2 cups (480 ml) vegetable broth
  • 2 cups (60 g) spinach
  • 1 cup (60 g) chopped fresh parsley
  • 2 Tablespoons (19 g) chopped raw cashews
  • 1 Tablespoon (15 ml) lemon juice
  • Salt and pepper, to taste


  1. Heat a drizzle of olive oil in a pan over medium heat. Add the celery to the pan and saute until soft. Add garlic and fresh ginger to the pan and saute for a minute until fragrant.
  2. Then add cauliflower, broccoli and vegetable stock to the pan and bring to a boil. Lower the heat, cover, and simmer for 10 to 12 minutes or until the vegetables are fork-tender.
  3. Add spinach, fresh parsley and cashews to the pan and cook until spinach is just wilted. Add the lemon juice to the pan and remove from the heat to cool slightly.
  4. Pour the soup into a blender and blend until smooth. Season with salt and pepper, to taste.
  5. Serve the soup with an additional swirl of olive oil, if desired.


All nutritional data are estimated and based on per serving amounts.

Net Carbs: 3 g


  • Calories: 60
  • Sugar: 2 g
  • Fat: 3 g
  • Carbohydrates: 5 g
  • Fiber: 2 g
  • Protein: 2 g