Lemon, Ginger and Kale Detox Soup with Quinoa
A bright, nourishing lemon, ginger and kale detox soup with quinoa and cannellini beans — light, warming and vegan.
This is the kind of bowl you tuck into after a festive overindulgence — bright, restorative and properly satisfying. It leans on lemon and ginger for a zippy lift, quinoa for gentle protein and cannellini beans for creaminess without dairy.
Make it on a blustery New Year’s morning or as a light lunch through January; it keeps well and makes excellent leftovers for a weekday detox that doesn’t taste like punishment.
Ingredients
- 200 g quinoa
- 30 ml extra virgin olive oil
- 1 brown onion — medium
- 3 garlic cloves
- 25 g fresh ginger — peeled and finely grated
- 2 celery stalks
- 2 carrots — medium, peeled
- 1 courgette — medium
- 150 g kale — stalks removed, leaves shredded
- 400 g tinned cannellini beans — one standard tin, drained
- 1 l gluten-free vegetable stock
- 1 lemon — zest and juice
- 5 ml ground turmeric
- 5 ml smoked paprika
- 5 ml sea salt — adjust to taste
- 5 ml black pepper — freshly ground
- 20 g fresh coriander — roughly chopped
- 2 spring onions — thinly sliced for garnish
- 0 ml chilli flakes — optional
Equipment
- fine sieve
- large saucepan with lid
- wooden spoon
Instructions
Rinse the quinoa under cold running water in a fine sieve for about 60 seconds until the water runs clear.
Pour 500 ml gluten-free vegetable stock into a medium saucepan and bring to the boil. Add the rinsed quinoa, reduce to a gentle simmer, cover with a lid and cook for 12 minutes.
Turn off the heat and leave the quinoa covered to rest for 5 minutes, then fluff with a fork.
Meanwhile, peel and finely chop the brown onion and garlic. Finely grate the fresh ginger. Chop the celery, carrots and courgette into roughly 1 cm pieces. Shred the kale and rinse the tinned cannellini beans.
Heat the extra virgin olive oil in a large saucepan over a medium hob. Add the brown onion, garlic and grated ginger and sweat gently for 7 minutes until softened and translucent.
Add the chopped celery and carrots and cook for 3 minutes, then stir in the courgette, ground turmeric and smoked paprika and cook for a further 2 minutes.
Pour in the remaining 500 ml gluten-free vegetable stock, add the drained tinned cannellini beans and bring to a gentle simmer. Cook for 10 minutes so the veg is tender and the beans are warmed through.
Stir in the shredded kale and the cooked quinoa, simmer for 2–3 minutes until the kale has wilted but still holds some texture.
Remove from the heat and add the lemon zest and juice, sea salt and black pepper. Taste and adjust seasoning. Stir through the chopped fresh coriander and scatter the spring onions and chilli flakes over each bowl to serve.
Ladle into warmed bowls and finish with a drizzle of extra virgin olive oil if liked. Serve immediately.
Tips
- Rinse the quinoa thoroughly — that bitterness is easily avoided and makes a big difference.
- Make the quinoa slightly underdone if you plan to reheat the soup later; it will absorb liquid and stay firmer.
- Use low-salt or gluten-free stock if you’re watching sodium or require gluten-free dishes.
- This soup freezes well: cool fully, portion into airtight tubs and freeze for up to 3 months. Defrost overnight in the fridge and reheat gently.
- If you prefer a silkier texture, blitz a third of the soup briefly in a blender, then return to the pan and add the remaining chunky portion.
Substitutions
quinoa → brown rice, same quantity by weight but increase cooking time to 35–40 minutes
Noticeably differenttinned cannellini beans → tinned chickpeas, same quantity
Stays closekale → baby spinach, add at the very end and wilt for 1 minute
Stays closeextra virgin olive oil → avocado oil, same quantity
Stays close
Nutrition
Per serving · estimated
- 356
- Calories
- 13 g
- Protein
- 49 g
- Carbs
- 12 g
- Fat
- 8 g
- Fibre
- 6 g
- Sugar
- 650 mg
- Sodium
FAQ
Can I make this ahead for the week?
Yes. Store in the fridge for up to 4 days. Reheat gently on the hob — add a splash of water if it has thickened.
Is this genuinely a detox?
Detox is a buzzy word — this recipe is simply nourishing, high in fibre and vegetables, hydrating and lower in fat and refined carbs, which helps you feel 'cleansed'.
Can I freeze the soup?
Yes. Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat slowly; texture of cooked quinoa can be slightly softer after freezing.
Can I use dried beans instead of tinned?
Yes — soak and cook your dried beans fully beforehand. Use approximately 200–250 g cooked beans to replace a 400 g tin.
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