Detox Soup
January is almost over, and if you’re like me, your New Year’s resolutions have already flown out the window! For me, the holiday food party continued well into January, and I was feeling tired and sluggish from the after-effects of too many treats and cocktails.
To help get me back on track to healthier eating, I made up a huge pot of this Detox Soup. There’s nothing like a bowl of comforting soup on a cold, winter day! It packs easily for a no-brainer, healthy lunch. And it’s so easy to whip together – you could use whatever vegetables you have on hand.
What are the healthy ingredients in Detox Soup?
This one is packed with healthy superfoods and spices!
Tomatoes — loaded with lycopene, a heart-healthy antioxidant.
Carrots – Carrots give us beta-Carotene – another antioxidant which helps our eyes and immune system.
Broccoli & kale – We all know broccoli and kale are both healthy, but you probably didn’t know that they contain glucosinolates – compounds that help our bodies get rid of toxins and reduce inflammation.
Purple cabbage – Don’t skip the purple cabbage, it contains almost eight times more Vitamin C than green cabbage. Almost all of these vegetables are high in fiber, for a healthy belly!
The spices are also incredibly good for you. Besides adding flavour, they bring on board their own disease-fighting compounds.
Cinnamon – known to be anti-inflammatory, anti-microbial, and can help lower blood sugar levels.
Turmeric – Turmeric is a powerful anti-inflammatory long used in traditional medicine. You should add it to everything!
Cayenne pepper – Cayenne pepper revs up your metabolism and contributes to healthy hearts.
With all these benefits, you can’t go wrong with adding this soup to your regular diet. To get the most benefits, use locally-sourced or organic ingredients whenever possible.
Detox Soup Variations
To amp up the protein factor, use organic chicken stock and add 2 cups of shredded, cooked free-range chicken to the soup about five minutes before it’s done.
Detox Soup
Equipment
- 1 Large pot
Ingredients
- 1/4 cup water
- 1/2 red onion finely diced
- 2 cloves garlic minced
- 1 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 1 tablespoon fresh ginger grated
- 3 medium carrots peeled & sliced
- 3 stalks celery diced
- 1 head broccoli broken into small florets (don't use stems)
- 1 cup tomatoes chopped
- 4 cups vegetable stock
- 2 cups water
- salt & pepper to taste
Instructions
- In a large pot, heat ¼ cup of water over medium-high heat until bubbling. Add onion and garlic, stirring, and cook until soft – about 2 minutes.
- Add turmeric, cinnamon, cayenne pepper, and ginger. Stir to combine.
- Add carrots, celery, broccoli florets, and tomatoes and cook for 3 minutes or until tomatoes start to soften. Add a splash of water if necessary.
- Add vegetable stock and water. Bring soup to a simmer, then turn down the heat to medium low. Simmer for 15 minutes or until vegetables are soft.
- Add cabbage, kale, and lemon juice. Cook for another 2 minutes.
- Add salt and pepper to taste.
Notes
