This soup is packed with all the good stuff! Even though it’s oil-free, it’s full-flavored, thanks to fresh lemon juice, fresh ginger, bright turmeric, balancing cinnamon, and a touch of spicy cayenne. The soup’s leafy greens, broccoli, celery, and carrots will nourish you and make you feel whole. Enjoy this soup as a light lunch with a salad on the side.

CLEANSING DETOX SOUP [VEGAN]

THIS RECIPE IS :

Dairy Free Oil Free / Low Fat

SERVES

6

INGREDIENTS

  • 1/4 cup water or vegetable broth
  • 1/2 of a red onion, diced
  • 2 cloves garlic, minced
  • 3 celery stalks, diced
  • 3 medium carrots, diced
  • 1 small head of broccoli, broken into florets
  • 1 cup chopped tomatoes
  • 1 tablespoon fresh ginger, peeled and minced
  • 1 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cayenne pepper, or to taste (optional)
  • fine-grain sea salt and black pepper, to taste
  • 6 cups water or 4 cups vegetable broth, plus 2 cups water
  • 2 cups kale, de-stemmed and torn in pieces
  • 1 cup purple cabbage, chopped
  • Juice from 1/2 of a small lemon

PREPARATION

  1. In a large pot, add the water or vegetable broth and turn on the heat to medium-high. After it’s hot, add the onion and garlic. Sauté for 2 minutes, stirring occasionally. Add the celery, carrots, broccoli, tomatoes, and fresh ginger.
  2. Stir and cook for 3 minutes, adding in extra water or broth as needed. Stir in the turmeric, cinnamon, and cayenne pepper, plus salt and pepper to taste.
  3. Add in the water or vegetable broth and bring to a boil. Reduce heat and simmer for 10-15 minutes, or until vegetables are soft.
  4. Add in the kale, cabbage, and lemon juice near the last 2-3 minutes of simmering, then remove from heat and serve.

NOTES

Leftovers stay well in the refrigerator for up to 3 days.

Source: OneGreenPlanet

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