When I was back home visiting last week we talked a lot about detoxing. The benefits, the hows and whys. Then I came home and found a very simple soup (more like a broth) for detoxing.
Before we get started I need to explain. This recipe calls for LOTS of veggies but in the end, you STRAIN OUT the veggies and only eat the broth.
Feel free to save to veggies and freeze them for later.
Alternatives: give them to your chickens or toss them in the compost!
Why do we not eat the veggies? First, all of the "goodies" from the veggies are in the broth. Second, drinking the broth for a meal allows the digestive tract to take a break to heal and recoup.
Mom's Detox Veggie Soup
Onions, garlic and herbs.
My favorite Herbs: Basil, Cumin, Curry, Thyme, Tarragon, Oregano and Sage.
Parsnips or Turnips
Peppers (hot or sweet)
Any other green leafy vegetables that are in season.
Do not use potatoes
Optional: your choice of healthy salt, like hymalayan salt crystals, turmeric, cayenne pepper and ginger.
For this recipe I used 1/2 clove of garlic, 1 red onion, a handful of fresh basil from the garden, dried Oregano, Thyme and Cayenne pepper.
Then I added Celery, Broccoli, Cilantro, Sweet Potato, Carrots, Kale and Spinach.
|Chopped Celery, Broccoli, Carrots and Sweet Potato|
Fill the bottom of a large pot with onions, garlic and herbs.
Add just enough water to cover the garlic and onions (3-6 cups) and boil for 10 – 15 minutes.
Do not add any oil to the pot.
Chop up vegetables
Fill the pot approximately 1/3 full with chopped vegetables
Fill the pot approximately ½ full with water
Bring to a simmer – do not boil.
Cover and let simmer for 4-6 hours, adding water every hour or so to keep the water level between ½-3/4 full.
Strain broth and serve with your choice of healthy salt, like hymalayan salt crystals, turmeric, cayenne pepper and ginger.
Any remaining Detox Soup should be store in a glass container in the fridge. Re-heat leftovers or serve cold. If you have additional questions please feel free to ask.