Name: Liver Detox Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 cups water; 3 cubes vegetable stock; 2 cups beets; 2 cups carrot; 2 cups cauliflower; 2 cloves garlic; 1 medium onion; ½ cup canned artichoke; 1 tsp olive oil; ¼ tsp salt; ¼ tsp pepper

This liver detox soup is a nutrition powerhouse filled with liver cleansing vegetables that help to flush toxins out of your liver by opening up the phase 3 liver detoxification pathway.

Nothing beats this vegetable detox soup with carrots, beets, cauliflower, onion, garlic, artichoke, and hemp seeds. The soup is vegan, gluten-free, low fat, and one of the best detox soups to lose weight.

It is super easy to make this soup for fatty liver and a great way to cleanse your liver naturally. Beets and artichoke are my top foods to support a sluggish gallbladder by promoting bile flow.

Optimal bile flow is essential for weight loss as toxins and fats are transported out of the liver via the bile.

A healthy liver free of toxins and fat build-up is the cornerstone to maintaining a healthy weight and optimal gut health.

The earthy tones from the beetroot blend beautifully with cauliflower and carrots.

The hemp seeds and cauliflower provide a creamy texture that mellows out the earthy beetroot flavor. Both cauliflower and hemp seeds are excellent sources of plant-based protein.

Garlic, onion, and artichoke are sauteed with salt and pepper until golden brown for a subtle savory seasoning. Once this vegetable detox soup is blended, all the flavors meld together perfectly.

I chose not to add any additional spices as all the natural flavors from the cooked vegetables came through. But, thyme, rosemary, or dill would be my top herbs to season this soup.

Vegetables are the best foods to cleanse the liver. All the vegetables in this cleansing liver soup provide nutritional support for various liver detoxification pathways.

Benefits of this liver detox soup

Cauliflower is a cruciferous vegetable that contains nutrients for the sulfation detox pathway. There are compounds in cauliflower that help metabolize estrogen.

Beets are deeply pigmented and full of antioxidants and polyphenols to cleanse the liver. You get the colors of the rainbow in your diet when you eat beets.

Artichoke is fantastic for helping to flush toxins from the liver by promoting bile flow from a sluggish gallbladder. Optimal bile flow and gallbladder function are essential for liver detox. Every liver cleanse should start with opening up phase 3 liver detox, which is optimal bile flow from the gallbladder.

Carrots are rich in carotenoids, which are antioxidants that protect the liver from free radical damage.

Garlic and onion contain sulfur compounds that help to support the sulfation detox pathway in the liver. The sulfation detox pathway is the main pathway for the elimination of steroid and thyroid hormones. Food additives and toxins from the environment are conjugated through the sulfation detox pathway.

These are just some of the benefits of the vegetables found in this liver detox soup. A wide variety of phytonutrients and antioxidants are in these liver cleansing vegetables, which help reduce inflammation and are the cornerstone to an anti-inflammatory diet.

Liver Detox Soup

This liver detox soup is full of liver cleansing vegetables. It is nutritious, vegan, gluten-free and delicious. The vegetable detox soup is great for weight loss and cleansing a sluggish gallbladder and liver.

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Soup

Cuisine American

Servings

Equipment

frying pan
immersion blender
pot

Ingredients

4 cups water
3 cubes vegetable stock
2 cups beets
2 cups carrot
2 cups cauliflower
2 cloves garlic
1 medium onion
½ cup canned artichoke
1 tsp olive oil
¼ tsp salt
¼ tsp pepper

Instructions

Measure 4 cups of water into a pot and combine with 3 cubes vegetable stock. Bring the water to a boil.
Dice beets, carrots and cauliflower into 1 inch chunks then add to boiling water with vegetable stock. Cook for 30 minutes. Keep the lid on the soup and turn to a low boil so not too much water escapes, otherwise you may need to add more water at the end.
Finely dice garlic, onion and artichoke. Saute in a pan with olive oil over medium heat for 10 minutes. Season with salt and pepper.
After the beet, carrot and cauliflower are finished cooking add the sauted vegetables to the pot. Blend all the vegetables into a creamy soup using an immersion blender.