Spring Detox Soup

Total Time: 40 minutes
Yield: 6-8 servings


1 TBSP olive oil
1 medium yellow onion, diced
1 large carrot, peeled and chopped
2 celery stalks, chopped
4 garlic cloves, minced
1-2 cups asparagus, cut into 1 inch pieces
1 cup mushroom, diced (those with SIBO/Candida omit)
1 medium tomato, diced
4 cups vegetable stock (or you can use the Magic Mineral Broth recipe)
1 1/2 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1 tsp sea salt
1/2 tsp black pepper
4 cups of baby spinach, stemmed and chopped
2 TBSP fresh parsley, chopped


Heat up a large pot over med-high heat and add olive oil.

Throw in onion, carrot, and celery and cook for 3-5 minutes or until onions are translucent.

Add in garlic and cook for 1 minute. Add in asparagus and cook for another minute. Add tomato, mushroom, vegetable broth, and spices and give it a stir.

Bring to a boil and then let simmer, uncovered over med-low heat for 25 minutes.

Add in baby spinach and cook for 3-5 more minutes or until wilted. Top with fresh parsley and serve warm.


    • This soup will keep in the refrigerator for a week making it a quick and easy daily meal throughout your detox program. You can also freeze it for several months.
    • You can really make it your own with whichever vegetables you have in the refrigerator. I have added artichoke hearts, baby kale, green beans, red, yellow, and green peppers, etc.
    • You can add shredded chicken/turkey for extra protein as well. Always choose organic, free-range when possible.