Detox Veggie Soup
Prep Time
20 minutes
Prep Notes
What makes this soup "detox"? Almost all of the ingredients contain nutrients that are known to support the liver, the organ charged with ridding the body of toxins. I'll be talking about how they do this as I cook along.
Cooking Time
20 minutes
Yields
6 - 8 servings
Ingredients
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, finely chopped
3 celery stalks, chopped
3 medium carrots, chopped
1 leek, chopped (optional)
1 small head of broccoli, cut into small florets and stems (about 2 cups)
1 15-oz can diced organic tomatoes
1 tbsp fresh ginger, peeled and grated (or 1 tsp powdered)
1 tbsp fresh turmeric, peeled and grated(or 1 tsp powdered)
1/4 teaspoon cinnamon
1/16 teaspoon cayenne pepper, or to taste
½ tsp sea salt, or to taste
½ tsp black pepper, or to taste
6 cups vegetable stock (or chicken if not vegetarian)
2 cups kale, de-stemmed, stems and leaves chopped
1½ cup red cabbage, finely sliced
1/2 lemon, juice
Directions
- Heat Dutch oven pot on the stove over medium heat. Add oil. When hot, add onion and garlic. Sauté for 2 minutes or until onion begins to soften, stirring occasionally.
- Add celery, carrots, broccoli, optional leek, ginger, and turmeric. Stir and cook for 3 minutes more. Add cinnamon, cayenne, salt, and pepper.
- Add broth to the pot. Bring to a boil. Reduce to simmer for 10-15 minutes or until vegetables are soft.
- Add in the kale, cabbage, and lemon juice near the last 5 minutes of simmering.
- Divide into individual bowls and serve.
Credit
EveySchweig Health Coach
https://eveyschweig.liveeditaurora.com/apps/recipe/details/id/Veggie-Detox-Soup
