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Detox Soup, Let's Recover from Thanksgiving

Detox Soup, Let's Recover from Thanksgiving

November 30, 2020

I obtained this recipe through a Facebook group I'm a part of. The group is called Jacksonville Foodies and full of wonderful people with great ideas for all kinds of recipes. Kavitha Penta was kind enough to share a great recipe with the group. I tweaked the recipe a bit, according to tastes my family and I enjoy. Feel free to do the same!

After feasting on that tongue pleasing Thanksgiving Day food, I think we should all listen to our stomachs and detox a bit. This recipe is for a quick, simple, easy detox soup. It has vegetables chicken broth, and you don't even need to add any oil to it. It's very basic, but delicious. Hard to believe? Check it out - you're gonna love it!


1 1/2 pounds turkey (or whatever is left from Thanksgiving dinner)

2 quarts chicken broth

1 large onion, peeled and chopped

3 cups broccoli florets

2 1/2 cups sliced carrots

2 cups chopped celery

1 1/2 cups frozen peas

1/4 cup chopped parsley

3 tablespoons fresh ginger, shredded or grated

4 garlic cloves minced

1 tablespoon apple cider vinegar

1/4 - 1/2 teaspoon crushed red pepper

1/4 teaspoon ground turmeric

salt and pepper


Set a large sauce pot over medium heat.

Add the chopped onions, celery, ginger, and garlic.

Saute for 5-6 minutes to soften.

Add the broth, carrots, apple cider vinegar, crushed red pepper, turmeric and 1 teaspoon sea salt.

Bring to a boil, lower the heat, and simmer for 10-20 minutes.

Add the broccoli, peas, and parsley to the pot.

Continue to simmer to soften the broccoli. 

Once the broccoli is tender, taste, then salt and pepper as needed.

Serve warm.