Cleansing Detox Soup
Going into dinner tonight I was hesitant about the feedback that I would receive from Chris. I wanted to try this healthy soup recipe knowing that my carnivore husband may be grumbling. BUT, he actually enjoyed it and said that it was really flavorful. I will take that as a win since this type of dish is never a man's first choice. But to add more to the dish, I cooked a pot of egg noodles for a heavier, more fillng meal.
The recipe below will feed 6, so I obviously cut it in half for the 2 of us. But, if you love leftovers like me, this soup will be OK in the fridge for up to 3 days.
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, florets
1 cup chopped tomatoes
1 tablespoon fresh ginger, peeled and minced
1 teaspoon turmeric (I used powdered)
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 + 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 (or a whole lemon, depending how much lemon flavor you prefer. I used the whole lemon.)
Instructions:
In a large pot, add the water 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. Stir and cook for 3 minutes, adding in extra water or broth as needed (another 1/4 cup).
Stir in the turmeric, cinnamon, and cayenne pepper plus salt and pepper to taste.
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.
Add in the kale, cabbage and lemon juice near the last 2-3 minutes of simmering.
Chris' rating: 4/5. I will gladly take this rating. I will say that this is probably more of a meal for soup lover like me!