This comforting, flavorful fall soup recipe is packed with a rainbow of colors and nutrients from fresh vegetables, protein, and herbs. Make it in under an hour! Originally published September 2018. Last updated October 2022.
Soup season is upon us and I'm here with a cozy, low maintenance soup recipe to add to your mealtime rotation. My fall rainbow soup is brimming with seasonal veggies, lots of protein, and flavor from herbs and spices. It's a healthy soup for digestion and what I whip up when I need to reset, especially after travel. Let's get into the details!
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I love how flexible this soup is and sometimes change up the ingredients based on what I have on hand. In the recipe tips section below, we'll get into a few ways to further customize your soup with ingredient swaps.
What You'll Need for this Recipe
My easy kale soup recipe requires a variety of ingredients to make something magical. Here's what to add to your grocery list.
- Black Pepper
- Bone Broth
- Crushed Red Pepper
- Ground Beef
- Olive oil
- Sea salt
- Yellow Onion
- Yellow Squash
- Zucchini Squash
As far as tools, this is a big batch soup recipe that makes several servings so I recommend a deep stock pot for it. You'll also want a ladle to dish it out with and a cutting board and sharp knife to prep all the produce.
Why is this Soup Good for Managing PCOS?
When I originally developed this soup recipe, I hadn't yet been diagnosed with PCOS and had no idea it was full of hormone healthy ingredients. My primary aim was a cozy soup that fills me up but doesn't weigh me down. It's solid as is but I made a few more tweaks to create a fall sou recipe for nourishing PCOS. Here are the ways it helps:
- All of the root vegetables make this a great recipe for luteal phase because they help the liver and large intestine better eliminate excess estrogen.
- Bone broth provides a boost of protein so you're covered without adding a lot of meat! A balance of fat, fiber, and protein in each meal + complex carbs has been helpful in managing blood sugar, and this soup delivers that.
- Cilantro is one of the best herbs to add to soup recipe to help manage PCOS because it helps detoxify and adds extra fiber.
- Turmeric and ginger provide an anti-inflammatory assist, which is notable because many PCOS symptoms stem from inflammation.
Tips for this Recipe
Freezing detox soup is much like freezing any other soup. I recommend portioning the soup out into cubes. And the key here is to make sure that liquid covers the solid ingredients, especially the kale, before freezing.
A quick tip for draining oil from cooked ground beef that I picked up from one of my fellow home cooks is to push it to the side of the post then place in a few paper towels to absorb it. This works wonderfully here.
What substitutions can I make? Many! Swap collard greens or escarole instead of kale. Use leeks or shallots in place of onion. You can also try different broths and different ground meats or other forms of protein like beans. And there are so many fall veggies to make soup that you can mix and match.
How to Serve this Soup
I love this filling grain-free soup recipe as is but feel free to serve it with quinoa or wild rice if you want to make it heartier. I like to serve it with roasted pepitas (pumpkin seeds) for a touch of crunch and additional hormone-balancing benefits.
I hope you'll enjoy the bounty of fall through my rainbow detox soup. And sharing is caring so be sure to pin this easy low carb soup recipe for later and follow me over on Pinterest. Thanks for reading!
Fall Detox Soup Recipe
- 2 tablespoons olive oil
- ¼ sweet yellow onion
- 5 cloves garlic
- 1 knob of ginger two inches
- 1 knob of turmeric two inches
- 2 pound ground beef or ground meat of your choice
- sea salt to taste
- black pepper to taste
- 2 carrots
- 1 yellow squash
- 1 zucchini squash
- 2 beet roots
- 1 bunch kale greens about 8 stalks
- ¼ cup cilantro chopped
- 12 cups bone broth or stock of your choice
- crushed red pepper to taste
- Chop onions, mince garlic, and remove skin from ginger and turmeric.
- Coat the bottom of a large, deep pot in olive oil over medium-high heat. Add onion, garlic, turmeric, and ginger and cook until fragrant and onions start to turn translucent (about 3 minutes).
- Add ground beef, season with salt and pepper, and cook until browned (about five minutes). Strain excess oil from cooked meat and reduce heat to medium.
- Meanwhile, chop carrots, squash, and beets. Remove stems from kale stalks and chop. Add cilantro and all vegetables to pot then pour in stock.
- Bring soup to a low boil then cover and simmer until vegetables are tender (about 20 minutes). Stir in crushed red pepper and serve.