Whether it’s a weekend tailgate, special fall treat or the upcoming holiday dinners, I find myself packing on a few extra pounds during the fall and winter. While I am proud of my strong will power, I am human and I know that I’ll definitely have some overindulgent weekends this season. To get myself back on track and to help reboot and refuel my body after a few too many pumpkin spice muffins or boneless wings, I love making this Skinny Detox Soup. I usually make it on a Sunday or Monday, and since it serves 6, I have some great leftovers throughout the week. Loaded with nutrient-dense veggies, this is a fantastic dish to pack your body with goodness and get you back on the healthy track!

Skinny Detox Soup

Prep time: 10 minutes

Cook time: 1 hour + 10 minutes

Yield: 6 servings

Serving size: 1 1/2 cup


  • ½ cup yellow onion, diced
  • 3 cloves garlic, crushed
  • 2 tsp extra virgin olive oil
  • 3 cups of baby carrots, sliced
  • 4 celery stalks, diced
  • 3 small turnips, peeled + diced
  • 7 cups reduced-sodium vegetable broth
  • 2 large tomatoes, diced
  • 15 oz can cannellini beans, rinsed + drained
  • 15 oz can pinto beans, rinsed + drained
  • 2 bunches kale, finely chopped
  • 1 zucchini, diced
  • ½ cup of fresh cilantro, chopped
  • 1 tsp salt
  • 1 tsp black pepper


  1. Warm olive oil in large pot. Add onion and crushed garlic and simmer for 5 minutes over low heat.
  2. Add carrots, celery and turnips and simmer for 3 more minutes.
  3. Add the stock, tomatoes, white beans and pinto beans and simmer for 1 hour or until vegetables are tender.
  4. About 20 minutes before serving, add the kale, zucchini and cilantro and stir well.
  5. Season with salt and pepper before serving.

Nutrition Information

Per Serving (1 1/2 cup):

Calories: 231

Fat: 2g

Carbohydrates: 46g

Fiber: 12g

Protein: 12g

Sugars: 12g

Sodium: 836mg

Vitamin A: 148%

Vitamin C: 138%

Calcium: 20%

Iron: 18%

WWP+: 6 points