Calling all vegetable lovers! This detox soup is great if you want to keep your body in balance, especially during the holiday season!
It’s packed with detoxifying and immune-boosting ingredients like cruciferous and root vegetables that keep nutrition, fiber and flavor high on your list. Turmeric and ginger lend anti- inflammatory support, while seaweed tops this warming soup off with a dose of natural minerals.
Make ahead of time and consume for breakfast, lunch or dinner. It’s sure to keep healthy eating on track.
Eat Your Greens Detox Soup Ingredients
1 1/2 teaspoon coconut or olive oil
1 onion, diced
3 cloves garlic, minced
3 cups sliced cremini or white button mushrooms 1 cup chopped carrots
2 cups chopped broccoli florets
Fine grain sea salt and freshly ground black pepper, to taste 1-3 teaspoons peeled and grated fresh ginger
1/2 teaspoon ground turmeric
2 teaspoons ground cumin
1/8 teaspoon ground cinnamon
5 cups vegetable broth
2 large nori seaweed sheets, cut into 1-inch strips
2 cups torn kale leaves
Fresh lemon juice, for serving
In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, until the onion is soft and translucent.
Add the mushrooms, carrots and broccoli and stir to combine. Season generously with salt and pepper and sauté for 5 minutes more.
Stir in the ginger, turmeric, cumin and cinnamon and sate for 1-2 minutes, until fragrant.
Add the broth and stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer until the vegetables are tender, 1-2 minutes.
Just before serving, stir in the nori and kale and cook until wilted. Season with salt and pepper and a squeeze of fresh lemon juice.
About Blum Center Chef Heidi Thweatt