Put your holiday binging days behind you and step into a healthy 2017 with these 7 detox soup recipes that not only taste good, but will nourish both body and soul. 

1/Detox Soup from giadadelaurentiis.com

• 2 bone-in chicken breasts, about 1.5 pounds
• 3 stalks lemongrass, trimmed and pounded
• 1 (4-inch) piece ginger, sliced
• 1 carrot, peeled and cut into large pieces
• 1 celery stalk, cut into large pieces
• 1 shallot, peeled and halved
• 1 bay leaf
• ½ tsp. black peppercorns
• 1 dried Thai chili
• 1 tsp. kosher salt
• 6 cups cold water
• 1 (5-ounce) package baby spinach, washed and roughly chopped

To a large Dutch oven or soup pot add the chicken, lemongrass, ginger, carrots, celery, shallots, bay leaf, black peppercorns, Thai chili, and salt. Cover the ingredients with the water and place over medium heat. Bring the soup to a simmer, skimming off any residue that may come to the top and cook for 45 minutes or until the chicken is cooked through. Turn off the heat and allow the soup to cool slightly for about 30 minutes. Remove the chicken from the soup and shred the meat, discarding the bones and skin. Strain the stock and return the liquid to the pot. Add the shredded chicken back into the stock along with the spinach, and bring the soup to a simmer over medium-high heat. Serve immediately. Serves 4.

2/Secret Cucumber Detox Soup from draxe.com

• 1 cucumber (peeled and de-seeded plus additional cucumber for garnish)
• 1 tbsp. onion (minced)
• 1 avocado, peeled
• 1 tbsp. olive oil
• 1 tbsp. lemon juice
• 1 tbsp. apple cider vinegar
• 1 cup water
• 1/4 tsp. sea salt
• 1/4 tsp. chili powder
• 1 dash of cayenne pepper
• Paprika for garnish

Throw all ingredients into a Vitamix or high-powered blender and blend on high speed until smooth.

Serve, garnishing with extra cucumber cubes and smoked paprika if desired. Serves 4.

3/The Best Detox Crockpot Lentil Soup from pinchofyum.com

For the crockpot:

• 2 cups butternut squash (peeled and cubed)
• 2 cups carrots (peeled and sliced)
• 2 cups potatoes (chopped)
• 2 cups celery (chopped)
• 1 cup green lentils
• ¾ cup yellow split peas (or just use more lentils)
• 1 onion (chopped)
• 5 cloves garlic (minced)
• 8-10 cups vegetable or chicken broth
• 2 tsp. herbs de provence
• 1 tsp. salt (more to taste)

Add at the end:

• 2-3 cups kale (stems removed, chopped)
• 1 cup parsley (chopped)
• ½ cup olive oil, rosemary olive oil or other herb infused oil is delicious
• a swish of sherry, red wine vinegar, or lemon juice to add a nice tangy bite
• Place all ingredients in the crockpot. Cover and cook on 
• high for 5-6 hours or low for 7-8 hours.
• Place about 4 cups of soup in a blender with the olive oil.
• Pulse gently until semi-smooth and creamy-looking (the oil 
• will form a creamy emulsion with the soup). Add back to the
• pot and stir to combine. Stir in the kale and parsley. Turn
• the heat off and just let everything chill out for a bit
• before serving. 
• Season to taste (add the sherry, vinegar, and/or lemon
• juice at this point) and to really go next level, serve
• with crusty wheat bread and a little Parmesan cheese—it's
• called Detox Balance! Serves 8. 

4/Turmeric Broth Detox Soup from feastingathome.com

Flavorful Tumeric Broth:

• 1-2 tbsp. oil
• 1 onion, diced
• 1-2 tbsp. fresh ginger, grated or finely minced
• 4-5 garlic cloves- grated or finely minced
• 2 tsp. turmeric powder (or 3 teaspoons fresh turmeric,
• finely grated)
• ¼ tsp. mustard seed (optional)
• 1 tsp. cumin
• 1 tsp. coriander
• ¾-1 tsp. salt
• 4 cups water
• 4 cups veggie or chicken stock
• ⅛ tsp. cayenne, or to taste
• 1-3 tsp. apple cider vinegar or lime or lemon juice (to taste)

Optional Soup Additions:

• Chickpea Cauliflower Kale Noodle
• 1-2 cups cooked chickpeas (or chicken)
• 4 oz. dry noodles
• 1-2 cups chopped cauliflower
• 2 large handfuls chopped kale

Garnish: 

cilantro, scallions, mint or dill and serve with lime

Other veggie options: 
carrots, celery, fennel, cauliflower,
tomatoes, bell pepper, sweet potatoes, greens5/Beet Detox Soup from theawesomegreen.com

• 2 carrots, finely diced
• 3 medium beet roots
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 1 small leek, finely diced
• 1 tsp. coconut oil
• 2 cups vegetable broth, warm
• ¼ tsp. sea salt
• 1 tbsp. chia, sunflower and pumpkin seeds; and 1 tsp. coconut milk, to garnish

Place the unpeeled beet roots in a pot, cover with water, bring to boil then simmer for 30 minutes until tender.

Drain from water and set aside to cool. Heat the coconut oil in a cast iron skillet, add the onions, garlic, leek, and carrot and cook for 5-7 minutes over low heat. Remove from the heat and transfer onto a plate. Peel the beets, cut into cubes, and add into the blender, together with the cooked vegetables and warm vegetable broth. Process to obtain a smooth cream. Season with salt and serve garnished with mixed seeds. Serves 6.

6/Acorn Squash Soup from cleanprogram.com

• 3 tbsp. coconut oil
• 1 large leek, green top removed, white section cut into ½ inch pieces
• 2 tart and crisp apples, peeled, cored and sliced
• 2 tablespoons minced ginger
• 1 3-4 pound acorn or winter squash, peeled, seeded, and cut into large chunks
• 2 cans full fat coconut milk (save a few tablespoons for garnish)
• 16 oz. water, vegetable, or chicken stock
• Sea salt, to taste

Garnish:

• 1 avocado, cut into small chunks
• Toasted pumpkin seeds

Heat a large Dutch oven over medium heat. Melt the coconut oil then sauté the leeks and sliced apples for 3-4 minutes, or until soft and lightly brown.

While the apples and leeks cook, mince the ginger then stir into the pot. Stir well to incorporate.
Add the chopped squash along with the coconut milk and 16 ounces of water or stock. Cover, bring to a boil, then lower the heat and simmer for 20 minutes.

Turn off the heat and allow the soup to cool slightly before transferring contents over to a blender or using an immersion blender and pureeing until smooth and creamy. Taste, add salt as needed then serve. Garnish with toasted pumpkin seeds, avocado and a drizzle of the coconut milk. Serves 4.

7/Broccoli Detox Soup from onegreenplanet.org

• 1 head of broccoli
• 1, 14-oz. can coconut milk
• salt, pepper, nutmeg to taste
• For the topping:
• Crushed macadamia nuts
• Parsley, chopped
• Avocado

Add the coconut milk and the broccoli (broken into florets) to a saucepan and bring to a boil. Let simmer for about 5 minutes, until the broccoli softens. Remove from heat.
After letting it cool a bit, transfer to a blender and process until smooth. Transfer back to the saucepan. Reheat and season to taste with salt, pepper, and nutmeg. Serve with optional toppings. Serves 4.