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Detox Soup

Print Recipe
5 from 6 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Yield 15 cups
Category Lunch/Dinner
Cuisine American
Author Lauren


Light, healthy and packed with nutrients, this simple vegan soup will surprise you with how flavorful it is! Even better, it serves a whole crew!


  • 2 tablespoons extra-virgin olive oil + more for serving
  • 1 fennel bulb, trimmed and diced (fronds reserved)
  • ½ cup diced onion
  • 1 tablespoon minced fresh garlic
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon minced fresh oregano (or 2 teaspoons dried)*
  • 2 (28-ounce) cans diced tomatoes in juice
  • 6 cups low-sodium vegetable or chicken broth
  • 1 (10-ounce) bag chopped Tuscan kale
  • 1 (15.5-ounce) can chickpeas, rinsed and drained
  • 2 tablespoons balsamic vinegar


  • Heat oil in a large pot or Dutch oven over medium-low.
  • Add fennel, onion, garlic, salt, black pepper, and red pepper flakes, and cook until softened, about 5 minutes.
    onion, fennel, minced garlic, and spices in a Dutch oven
  • Stir in oregano and cook 30 seconds.
    minced oregano in a Dutch oven with onions and fennel
  • Stir in tomatoes with their juices and broth, bring soup to a boil then reduce to a simmer and cook for 10 minutes.
    tomato and broth in a large Dutch oven
  • Stir in kale, simmer 10 minutes.
    mounded kale in a Dutch oven filled with tomatoes and broth
  • Stir in chickpeas and vinegar and simmer 5 minutes. Season soup with additional salt, pepper flakes, and vinegar to taste.
    tomato and kale soup in a Dutch oven
  • Drizzle servings with olive oil and top with chopped fennel fronds.


* Don’t have oregano? Rosemary or thyme will also work.
** Can't find Tuscan kale? It's often labeled Dinosaur or Lacinato kale as well. However, regular curly-leaf kale will work just fine!
Serve over rice for a heartier stew-like dish.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat leftovers in a saucepan over medium-low heat or individual servings in the microwave for 2 minutes on high. Add additional water to thin as needed. 


Serving: 2cupsCalories: 150kcalCarbohydrates: 22gProtein: 6gFat: 4.5gSaturated Fat: 0.5gSodium: 560mgFiber: 4.5gSugar: 2.5g
Keywords Detox Soup, detox soup with beans, detox soup with kale, vegetarian detox soup
Did you make this recipe?Leave a comment below and tag @ZestfulKitchen on Instagram and hashtag it #zestfulkitchen!