Ingredients: |
Ingredients: 1 cup shredded purple cabbage
1 cup shredded carrots or finely chopped
2 cups kale (destemmed and torn into pieces) or 10 oz Baby Spinach.
3 leeks washed and thinly sliced
1 cup celery (diced)
3 cups broccoli florets
1 cup diced tomatoes
1 T minced garlic
1 T minced ginger
3 T of fresh chopped herbs (I like thyme, basil, oregano, rosemary)
½ cup lemon juice
½ cup chopped fresh parsley
4 cup organic vegetable broth
2 cups water (or more depending on consistency)
¼ t cinnamon
¼ t cayenne pepper
1 t turmeric
Salt & pepper to taste
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Directions: |
Directions:Heat a large pot over medium-high heat. Add celery, carrots, leeks, minced garlic, and ginger to the pot. Sauté for 5 minutes (until the veggies are a bit tender).
Next, add broccoli, tomatoes, salt, and pepper. Sauté another 3-5 minutes.
Add water and vegetable broth and herbs, then cover and bring the pot to a boil.
Once boiling, immediately reduce the heat to a simmer. Then add lemon juice, cayenne, cinnamon, turmeric, cabbage, and kale (or spinach) and parsley. Stir to combine. Let the ingredients simmer 10-15 minutes (or until vegetables are soft). |
Personal
Notes: |
Personal
Notes: Ok so this soup may not be award winning, but it is my go to soup when I feel like I need a little detox. Usually after Spring Break with the kids and I have not eaten my best. It actually is a delicious/easy way to get back on track. After eating this for lunch for a week I feel so much better. Also, I like to add chipotle Tabasco to my bowl before I devour it.
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This recipe for Stamm's Detox Soup is from