I made this spicy, comforting detox soup last week to use up a lot of leftover broccoli. I wanted something simple, warming and healthy—something that felt like a detox meal after a few indulgent days. The result was a broccoli and red lentil soup brightened by turmeric and warming spices. It turned out delicious, so I wanted to share the recipe and a few notes about why it’s such a good, easy option for weeknight dinners.
Although the soup looks golden rather than green, that color comes from the turmeric and the red lentils more than anything else. The broccoli still provides a fresh, green flavor and a load of nutrients—just blended into a silkier texture.
I often buy large vegetables with the best intentions, then let them sit in the fridge for days while I reach for something quick and familiar. This time I finally used the broccoli in a soup: I chopped it, cooked it with red lentils and spices, then blended it just enough to keep a pleasant, slightly chunky texture. It was exactly the light but satisfying meal I needed.
If you’re not a fan of broccoli, don’t expect this to taste like pasta sauce or lasagna. But if you enjoy broccoli or just want a nutritious, flavorful vegetable soup, this is likely to please. The spices are adjustable—mild for a gentle warmth or turned up for a spicier finish—and the recipe is forgiving enough to accept extra vegetables if you have them on hand.
I don’t use stock in this version of the soup, which keeps it very simple and light. If you prefer, adding vegetable stock will deepen the flavor—either way works well. This recipe is also a great way to use up bits of leftover vegetables like carrot or squash for added sweetness and body.
Health and Beauty Benefits
This soup is warming, nourishing and packed with ingredients that support overall health. It delivers a couple of servings of vegetables per bowl, plus fiber, plant protein and antioxidants. Here are a few highlights from the ingredients:
- Broccoli — supports detoxifying enzymes in the liver and provides vitamins and minerals such as provitamin A (beta-carotene), iron, calcium, potassium and magnesium.
- Turmeric — a popular anti-inflammatory spice that adds color and warmth.
- Garlic — known for anti-inflammatory and antimicrobial properties and adds deep savory flavor.
- Red lentils — an excellent source of plant-based protein, fiber, folate and antioxidants; they help make the soup filling and nutritious.
This combination creates a vegan, gluten-free soup that is both flavorful and healthful—perfect for a light dinner or a nutritious lunch.
Broccoli Red Lentil Detox Soup
Delicious detox broccoli and red lentil soup you can make quickly for dinner or lunch.
Ingredients
- 1 medium onion
- 1 garlic clove
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp ground ginger
- 1/3 tsp ground cardamom (optional)
- 1 1/2 cups broccoli (chopped)
- 1/2 cup red lentils
- Some mint leaves (5–10)
- Some cilantro (optional)
- 1 red chili pepper (optional)
- 2 tbsp olive oil
Instructions
- Soak the red lentils for 30 minutes to 1 hour if you have time. Peel the garlic and onion, wash the herbs and vegetables, and chop the broccoli, onion and optional chili.
- Heat 1 tbsp olive oil in a small pot over medium-high heat. Sauté the garlic and onion for about a minute. Add the spices (turmeric, ginger, cumin and optional cardamom) and stir. Add a splash of water so the spices don’t burn.
- Add the chopped broccoli, lentils, 1/2 tsp salt (or to taste) and 2–3 cups of water so everything is just covered.
- Cover and simmer for 8–10 minutes, until the lentils and broccoli are tender.
- Add the mint and optional cilantro, remove from heat, then blend with a hand blender to your preferred texture—smooth or slightly chunky.
- Stir in the remaining 1 tbsp olive oil, adjust salt to taste and add extra water if the soup is too thick. Optionally slice the red chili and add it at the end.
- Serve hot and, if you like, sprinkle with hot paprika flakes or a pinch of cumin.
Notes
March 2026 update: This recipe is forgiving. I recently tried it with curry powder instead of separate spices, added 1 tbsp fresh grated ginger and finished with a squeeze of lemon to brighten the flavors and aid iron absorption. I used 2 cups broccoli and 2½ cups water and salted to taste. Carrot or squash make good additions for extra sweetness.
Nutrition Information:
Yield: 2
Serving Size: 1
Amount per serving:
Calories: 258
Total Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 174mg
Carbohydrates: 27g
Fiber: 10g
Sugar: 6g
Protein: 9g
More Healthy Soup Recipes
- Easy Mediterranean Chickpea Soup
- Simple Bean Soup
- Butternut Squash Red Lentil Soup
This broccoli soup recipe was originally published in January 2017 and last updated with new photos in March 2026.
