Low Carb Healthy Detox Soup

The Low Carb Healthy Detox Soup is a nourishing and comforting keto-friendly reset meal made with low-carb, nutrient-dense vegetables gently simmered in rich bone broth. Tender zucchini, hearty kale, and delicate spinach come together with warming garlic, ginger, and turmeric for a soothing yet vibrant bowl. A final splash of lemon juice brightens the flavor and keeps the soup feeling light and refreshing while still satisfying. With plenty of fiber, healthy fats, and protein, this soup supports ketosis, aids digestion, and offers a cozy way to get back on track after indulgence without ever feeling like diet food.

Course Appetizer, Dinner, Lunch, Main Course, Soup

Cuisine American, Healthy, Keto, Low Carb

Keyword bone broth soup, healthy keto recipe, kale soup, keto detox soup, low carb soup, meal prep soup, spinach soup, zucchini soup

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 150kcal

Equipment

large soup pot
Cutting board
Chef's knife
Wooden Spoon
measuring cups
measuring spoons
citrus juicer

Ingredients

For the Keto Detox Soup

2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 tablespoon fresh ginger, finely grated
1 teaspoon ground turmeric
6 cups unsalted chicken bone broth or beef bone broth
1 medium zucchini, chopped into bite-size pieces
3 cups chopped kale, ribs removed tightly packed
3 cups fresh baby spinach loosely packed
1/4 cup chopped fresh parsley plus more for serving
2 tablespoons fresh lemon juice about 1 lemon
1 teaspoon fine sea salt more to taste
1/2 teaspoon freshly ground black pepper

Optional Add-Ins and Toppings

1/4 teaspoon red pepper flakes for gentle heat, optional
1 teaspoon ground cumin optional for extra warmth
2 cups shredded cooked chicken optional for extra protein

Instructions

Heat the olive oil in a large soup pot over medium heat until shimmering.
Add the minced garlic and grated ginger and sauté, stirring often, until fragrant and just starting to soften, about 1 to 2 minutes, taking care not to brown the garlic.
Sprinkle in the ground turmeric and, if using, the ground cumin and red pepper flakes, and stir for about 30 seconds to bloom the spices in the oil.
Pour in the bone broth and scrape the bottom of the pot to release any browned bits, then bring the mixture to a gentle simmer.
Stir in the chopped zucchini and chopped kale, then season with the sea salt and black pepper and return the soup to a gentle simmer.
Cook uncovered, maintaining a gentle simmer, until the zucchini is tender but not mushy and the kale is soft with a slight bite, about 10 to 12 minutes.
Reduce the heat to low and stir in the baby spinach and chopped parsley, then cook just until the spinach is wilted and bright green, about 1 to 2 minutes.
Remove the pot from the heat, stir in the fresh lemon juice, and taste, adjusting the salt, pepper, and lemon to your preference.
If using shredded cooked chicken, fold it into the hot soup and let it warm through for a few minutes before serving.
Ladle the soup into bowls, garnish with additional parsley if desired, and serve hot as a light meal or starter.

Notes

For the best flavor, use a high-quality unsalted bone broth so you can control the seasoning and keep sodium in check. If your broth is already salted, start with less added salt and adjust at the end. To keep the greens vibrant and prevent overcooking, add kale earlier in the simmer and spinach just at the end, removing the pot from the heat once it has wilted. This soup is ideal for meal prep, as the flavors deepen after a day in the refrigerator. Store leftovers in airtight containers in the fridge for up to 5 days or freeze for up to 3 months, leaving a little headspace in the container for expansion. Reheat gently over low heat or in short microwave intervals so the vegetables maintain their texture. To boost fat for a higher-calorie keto meal, finish each bowl with a drizzle of olive oil or a small pat of grass-fed butter stirred in just before serving.

Nutrition