This healthy "Dr. Group's Liver Cleanse Soup" recipe is so easy and is made with clean, real food ingredients. It's a one-pot detox soup that's ready in about 60 minutes with nutrient-dense, liver healing ingredients and is vegan, gluten-free, dairy-free, paleo-friendly, keto-friendly and Medical Medium® Compliant.
Estimated reading time: 7 minutes
Table of Contents
Why You'll Love This Recipe!
My top 3 favorite reasons:
- It's a One-Pot Meal: just prep the veggies, add everything to your pot and let it simmer for about 60 minutes!
- Easy Prep: it only takes about 15 minutes hands-on time to prep the veggies!
- Made with Clean, Real Food Ingredients: it's made with fresh veggies and spices and is 100% vegan!
Karielyn
Jump to RecipeYou can feel good about making this healthy, nutrient-dense, and nourishing detox soup because it's plant-based, vegan, gluten-free, dairy-free, soy-free, oil-free, low-fat, keto-friendly (13 net carbs per serving), paleo-friendly, and Medical Medium® Compliant.
"Feel good about what you eat..."
- Karielyn Tillman
Ingredients
Here are the healthy, nutrient-dense ingredients needed to make this recipe. Try to use organic if possible.
Key Ingredients
- Broccoli
- Beets
- Carrots
- Onions
- Garlic
- Veggie Broth
- Bay Leaves
- Spices (Oregano, Turmeric, Ground Black Pepper, Himalayan Pink Salt)
That's it! This Dr. Group's Liver Cleanse Soup is super easy to make!
How To Make This Liver Detox Soup
Step-by-Step Instructions
In this step-by-step section, I'm going to show you how easy it is to make this simple one-pot liver detox soup recipe.
- Before beginning, prep the veggies by cutting them into bite-size pieces, or in sizes you prefer. When making a cleansing or detox soup, it's best to use fresh, organic veggies and filtered/purified water, if possible.
- Step 1: Combine the Ingredients Add the prepped veggies and all remaining ingredients to a large pot.
- Step 2: Stir the Ingredients Stir all the ingredients together until they are evenly distributed and covered in the broth/water.
- Step 3: Simmer Until Cooked simmer the soup uncovered for approximately 60 minutes or until all the veggies are soft.
- Step 4: Adjust Liquids and Seasonings As the veggies are cooking, check the soup a couple of times and add a little extra water or veggie broth if needed. If you do, you may need to adjust the seasonings to compensate for the extra liquid. Taste and adjust the seasonings to your preference.
Frequently Asked Questions
In my opinion, yes!
It's made with fresh, real food ingredients like beets, broccoli, carrots, onions, and garlic, all of which are good for you - and your liver!
Homemade soup is always going to be healthier than a store-bought soup especially when you can control the quality of ingredients. For example, buying organic veggies and even the water you use.
Let's compare the ingredients to a popular store-bought canned vegetable soup:
S.A.D. (Standard American Diet) Campbell's "Healthy Requests" Vegetable Soup Ingredients: Beef Stock, Carrots, Potatoes, Tomato Puree (Water, Tomato Paste), Enriched Pasta (Wheat Flour, Egg Whites, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Green Beans, Corn, Peas, Celery, Potato Starch, High Fructose Corn Syrup, Contains 2% or Less of: Tomato Paste, Salt, Potassium Chloride, Vegetable Oil, Dehydrated Onions, Flavoring, Spice, Caramel Color, Disodium Inosinate, Disodium Guanylate, Yeast Extract, Paprika Extract for Color, Celery Extract, Lactic Acid, Onion Extract.
As you can see, store-bought soups contain preservatives, MSG, flavorings, caramel color, and even high fructose corn syrup.
This extremely healthy and nourishing plant-based soup recipe is from Dr. Group at Global Healing Center.
I wanted to share it because I just recently Dr. Group's Liver Cleanse Program.
In fact, this is the fourth Global Healing Center Liver Cleanse I've done over the past several years and have always enjoyed the detox soup at the end of the cleanse.
Although the original recipe is perfect as is, I made a few minor changes to it by adding extra amounts of some of the veggies.
This liver detox soup recipe is made with ingredients and herbs that are naturally high in sulfur and glutathione.
Both of which help cleanse the liver of harmful chemicals and pesticides. 
No, you do not have to do the full "liver cleanse" program to make this recipe!
While I believe that periodic liver cleanses with Dr. Group's protocol are beneficial to keeping the liver healthy, you do not have to follow the liver cleanse program to enjoy this detox soup.
Because it is made with real food ingredients that specifically target liver health, it's an excellent soup to make as a nourishing meal anytime for overall liver support.
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Gluten-Free Vegan Wild Rice Soup
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Karielyn's Expert Tips + Ingredient Substitutions
Here are some of my expert tips to make this recipe perfectly.
The best tip I can give you is to make sure you are using the purest ingredients to make this recipe.
Since this is a cleansing/detox soup, you wouldn't want to add any additional toxin burden to your body.
For example, pesticides from non-organic produce or tap water.
- Vegetables + Herbs - Try to buy organic, if possible, to avoid pesticides.
- Water - The best water to use is filtered/purified water. For instance, I use a Berkey water filtration system for all my cooking and water needs.
Vegetables. Feel free to cut the veggies into whatever sizes or shapes you prefer, but the smaller the better because they will cook quicker.
Vegetable Broth + Water. As the soup simmers, additional vegetable broth or water may need to be added.
- Check it every 20 minutes or so and add extra if needed.
- After that, taste the soup and add adjust the amount of seasonings if you prefer.
In addition, make sure your veggie broth doesn't contain citric acid.
Lemon. I use freshly squeezed lemon juice since it's not pasteurized. However, store-bought organic lemon juice can be substituted.
Himalayan Pink Salt. This is my salt of preference, but it can always be substituted with sea salt.
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Dr. Group's Liver Cleanse Soup
Ingredients
- 3 cups water (filtered/purified)
- 1 cup organic vegetable broth
- 2 organic beets (peeled + diced)
- 2 organic carrots (sliced)
- 2 cups organic broccoli (chopped)
- 10 cloves organic garlic (freshly crushed)
- 1 organic onion (diced)
- ½ organic lemon (freshly squeezed)
- 2 organic bay leaves
- ½ teaspoon Himalayan pink salt
- ½ teaspoon organic ground turmeric
- ½ teaspoon organic dried oregano
- ½ teaspoon organic ground black pepper
Instructions
Prepare the veggies:
- Slice/Dice/Cut the beets, carrots, broccoli, and onions to the size of your preference (see notes below).
Prepare the soup:
- Add all the ingredients for the soup to a medium-size pot and bring to a boil.
- Lower the heat and simmer on low heat for approximately 1 hour, or until the veggies are soft.
- Add extra water or veggie broth if needed and adjust seasonings to your preference.
Recipe Notes
- Veggies: Try to buy organic ingredients to make this soup, if possible.
- Water: Use clean, filtered/purified water and not tap water. I use a Berkey water filter system for all my cooking.
Nutrition Information
Copyright Notice
The instructions, notes, and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are copyrighted material. This copyrighted work is protected and licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and the Digital Millenium Copyright Act (DMCA) and cannot be legally used without my written permission.
More Healthy Vegan Vegetable Recipes
- Spicy Italian Cucuzza Squash Bake
- Vegan Beefless "Beef" Stew
- Vegan Squash and Asparagus Casserole
- or my Real Food Vegan™ 14-Day Meal Plan Program with 42 plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!
Audra says
Can you add meat? Or another source of protein?
Karielyn Tillman says
Hi Audra! Dr. Group's original recipe did not call for protein and I'm assuming it's because this is more of a "medicinal" soup than a "meal" if that makes sense.
However, if I were to add a protein, I would probably go with organic chickpeas to keep it vegan.
Please let me know if I can help with anything else! Karielyn 🙂
Audra says
What kind of onion?
Karielyn Tillman says
Hi Audra! Dr. Group's original recipe called for "onions", but I have used both white onions and red onions and both worked well. However, I would not suggest using a sweet onion since this is a savory recipe.
Hope that helps and please let know if I can help in any other way! Karielyn 🙂
Holly K. says
What an amazing recipe! I found it looking for a liver detox recipe for my mother and this is perfect! I made a batch of it last night and had pretty much all the ingredients except fresh broccoli but I used frozen and it was still good. Super easy to make and my kids even enjoyed it. I love how I only had to use one pot to make it. Thanks!!
Sincee says
This is a potent soup, but good.
I confused on the serving size and nutrition info. Just doesn’t match other website nutrition counter. And why doesn’t anyone tell you what the serving size is, what is 1 serving, Is it 1 cup or 6 cups?
Karielyn Tillman says
Hi there Sincee! Thank you for your feedback! I updated the recipe to show it will make approximately (4) cups of soup. Nutritional information is calculated for (1) cup which is (1) serving.
The nutritional information may be off slightly because the size of some of the ingredients used will vary. For example, beets, carrots, and onion. Some may be small, medium, or large in size and would slightly affect the nutritional content.
A more precise way to calculate the nutritional information would be to buy your veggies, dice/cut them up, measure them in a measuring cup, and then input the measured amount into a nutrition counter.
Thanks for your questions and I hope this helps! I appreciate you trying out the recipe and letting me know you liked it 🙂
Zoe says
Excellent soup I love it. I have also made as a less course soup by cutting veg smaller & adding more liquid. I had to take on caring duties of my Mum since losing my Dad & it is a marvellous way to keep her healthy & eating plenty of veg otherwise her food options are not as healthy as they should be.
Karielyn Tillman says
Hi there Zoe! I'm so glad to hear you enjoyed the recipe! I love the way you adjusted it to your liking by cutting the veggies smaller and adding extra liquid. It's such a versatile recipe because you can add more or less of one of the veggies in the recipe, increase or decrease the liquids, and add more or less of the seasonings.
You are so sweet to be taking care of your Mother when she needs it the most - sending a big hug your way!
Thank you for trying out the recipe and for taking the time to let me know how much you liked it...I sincerely appreciate it 🙂
Dannielle says
Was actually really good! I'm in need of a detox so I thought I would give it a try. I honestly didn't expect to like it, but I would definitely make it again!
Karielyn Tillman says
Hi there Dannielle! I'm so glad to hear you enjoyed the recipe! Thank you for giving it a try and for letting me know you liked it...I sincerely appreciate it! 🙂
Judy W. says
Just finished having Veg. soup. Very good & tasty. I put I fresh parsley & celery.No beets
Karielyn Tillman says
Hi there Judy! I'm so glad to hear you enjoyed the recipe! One of the things I like about it the most is that it's very customizable and you can add more or less of an ingredient, or even leave it out.
Thanks for trying out the recipe and for letting me know you liked it 🙂
Amanda says
Really yummy but it’s a little heavy on the garlic. I love garlic though so I loved it! Thanks!!