Detox Soup – Autumn Immune
Use organic or local produce from a farmers market, where possible. When you are on a cleansing diet it is ideal to be consuming organic produce. You want to be avoiding any unnecessary toxins both in your food and in your environment during your detox.
Ingredients
- 1 tbsp olive oil, coconut oil or ghee
- 1 large onion, chopped
- 1 large leek, finely chopped
- 2 celery stalks, chopped
- 6-8 cloves of garlic, minced
- 2 carrots,peeled and chopped
- 2 turnips or celeriac, peeled and diced
- 1 small or 1/4 of a medium head of cabbage, core removed and sliced thinly (about 2cups)
- 3 cups butternut pumpkin, peeled and cubed
- 8-10 cups water
- 3 roma tomatoes, with seeds and skin, diced
- 2 cups cooked adzuki/berlotti or cannellini beans (ideally dry, soaked overnight)* or anybeans or legumes of your choice
- 1 bunch of kale, spinach or endive, stems removed and leaves roughly chopped
- 1-2 tbsp apple cider vinegar
- Pink Himalayan or sea salt and cracked pepper,to taste
- Fresh herbs; rosemary and oregano, or whateveryou like
Instructions
- Heat the oil in a large pot over medium-high heat. Add in the onion, leek, celery and garlic. Cook until veggies are opaque, stirring often.Add in the carrots, turnips, celeriac, cabbage, pumpkin and fresh herbs. Cook for about 5-7 minutes. Stirring often.
- Add water, tomatoes and beans, increase to medium-high heat and bring to a light boil then reduce temperature, cover and simmer the soup over a low heat for 30-45 minutes. The longer it simmers, the better and more intense the flavour will be. Season with salt and pepper, to taste. Add any additional herbs or spices you would like.Just before serving add the kale and the apple cider vinegar. Stir well and serve
Notes
* Dried beans which have been soaked overnight are ideal. Canned are fine (BPA free), although dry is ideal during a detox to minimize toxins.
