Friday, March 22, 2019

Detox Program Soup Recipes

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Prep time: 10 min
Cooking: 8 min
Ready in: 18 min

Soup Recipe #1: Creamy Green Soup

It’s so easy being green with this rich, creamy, delicious soup.

Loaded with chlorophyll-rich mineralizing and alkalizing vegetables, this hearty blend cleanses the colon, calms inflammation, builds the blood, flushes out the liver, and boosts immunity and energy.

Add a splash of lemon juice for a tangy flavor and a pinch of cayenne power for a greater cleanse and kick.

Ingredients

  • 1 tablespoon grapeseed oil or extra-virgin olive oil
  • 1 cup diced medium yellow onion (1⁄2 medium)
  • 4 teaspoons minced garlic (4 cloves)
  • 1 teaspoon Celtic sea salt, plus more to taste
  • 1 medium zucchini, diced
  • 1 head broccoli, roughly chopped
  • 1⁄4 head of cauliflower, roughly chopped
  • 4 cups vegetable broth
  • 2 cups firmly packed baby spinach
  • 2 tablespoons blanched slivered almonds
  • Freshly ground black pepper, to taste

Serves: 2

Directions

1
In a large saucepan, heat the oil over medium heat and sauté
the onion, garlic, and 1⁄4 teaspoon of salt for about 5 minutes, until the onion is soft and translucent. Add the zucchini, broccoli, and cauliflower, and sauté for another minute. Add the vegetable broth and 1⁄2 teaspoon of salt, increase the heat to high, and bring to a boil. Reduce the heat to medium and simmer for about 15 minutes, until the cauliflower is just tender.
 
 
2
Remove the saucepan from the heat, stir in the spinach, and allow the soup to cool slightly; stir in the nuts. Pour the soup into your blender in batches and blast on high for 1 to 2 minutes, until smooth and creamy.
 
3
Return the soup to the saucepan and warm it over low heat. Stir in remaining 1⁄2 teaspoon of salt, and pepper to taste.
 
 
4
To serve, ladle a portion of soup out, and transfer remaining soup to a sealed container in the fridge.
 

Soup Recipe #2: Ginger Squash Miso Mania

Prep time: 10 min
Cooking: 18 min
Ready in: 28 min

A supercharged version of the break-fast miso soup, this combo of rich broth and mega-mineral veggies is loaded with vitamins and minerals, antioxidants, and anti-inflammatory agents to nourish the body, flush out wastes, and restore intestinal balance.

Fabulous flavor and a chunky texture make this a satiating detox dish.

Ingredients

  • 1 tablespoon coconut oil
  • 1 cup roughly chopped yellow onion (1⁄2 medium)
  • 1 tablespoon minced ginger, plus more to taste
  • 2 teaspoons minced garlic (2 cloves)
  • 1 teaspoon Celtic sea salt, plus more to taste
  • 4 cups filtered water
  • 2 cups peeled and cubed butternut squash
  • 1 cup chopped green beans
  • 1 cup chiffonaded swiss chard
  • 2 tablespoons chickpea white miso paste, plus more to taste
  • 1⁄4 cup chopped green onions (white and green part)

Serves: 2

Directions

1
In a saucepan, sauté the coconut oil, onions, ginger, and garlic with 1⁄4 teaspoon of salt over medium heat for about 5 minutes until the onions are soft and translucent. Pour in 31⁄2 cups of water, reserving the remaining 1⁄2 cup for later. Add the pumpkin, and bring the pot to a boil, reduce the heat to medium-high, and simmer uncovered for about 15 minutes until the pumpkin is just getting tender. Add the green beans, and simmer for a further 5 minutes until al dente. Remove the soup from the heat, stir in the swiss chard to allow it to wilt, and allow the soup to cool somewhat.
 
 
2
In a small saucepan, warm the remaining 1⁄2 cup of water but do not bring to the boil. Remove from the heat, and stir in the miso paste until dissolved. Stir this mixture into the soup until well combined. Tweak miso paste, salt, and pepper to taste. To serve, ladle out one portion of soup and top with green onions. Transfer the remaining soup to a sealed container and chill in the fridge.
 
 
3
To reheat the remaining portion, gently warm on a low heat and do not bring the soup to a boil or you will destroy the enzymes and probiotics in the miso paste.
 

Soup Recipe #3: Rustic Italian Soup

Prep time: 10 min
Cooking: 22 min
Ready in: 32 min

The simple things are often the best, and this so-easy soup is seriously simple and simply scrumptious.

Mineral-rich alkalizing veggies and flavorful herbs combine for cleansing comfort food, taming the toxins while they soothe the soul.

Ingredients

  • 2 tablespoons grapeseed oil or extra-virgin olive oil
  • 1 cup roughly chopped red onion (1⁄2 medium)
  • 2 teaspoons minced garlic (2 cloves)
  • 1 cup chopped carrots 1⁄2 cup chopped celery
  • 2 teaspoon fresh thyme or 1 teaspoon dried
  • 1 teaspoon fresh rosemary or 1⁄2 teaspoon dried
  • 1 cup roughly chopped tomato
  • 1⁄2 cup roughly chopped Jerusalem artichoke (optional)
  • 4 cups vegetable broth 1 bay leaf
  • 2 cups shredded Dino kale leaves
  • 1 teaspoon fresh lemon juice, plus more to taste
  • 1⁄8 teaspoon freshly ground black pepper, plus more to taste
  • 1 tablespoon finely chopped flat-leaf parsley, to garnish
  • 1 cup chopped zucchini
  • 3⁄4 teaspoon Celtic sea salt, plus more to taste

Serves: 2

Directions

1
In a large saucepan over medium heat, sauté the oil, onion, garlic, carrots, celery, thyme, rosemary, and 1⁄4 teaspoon of salt for about 5 minutes, until the onion is soft and translucent. Add the zucchini, tomato, Jerusalem artichoke, broth, bay leaf, and remaining 1⁄2 teaspoon of salt. Increase the heat to high, bring the soup to a boil, and then lower the heat to medium-high and cook at a lively simmer for 10 to 15 minutes more, until the vegetables are just cooked.
 
 
2
Remove the soup from the heat, and stir in the kale. Stir in the lemon juice and pepper to taste.
 
 
3
Ladle out your desired portion, and garnish with parsley. Store the remaining soup in a sealed container in the fridge.
 

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Soup Recipe #4: Creamy Celeriac Soup

Prep time: 10 min
Cooking: 23 min
Ready in: 33 min

Celery root inspired us here as much with its subtle and sophisticated flavor as with its cleansing caché.

Rich in iron, celeriac aids the production of blood cells and boosts hydration retention, to keep fluids available to flush out toxins.

Rich, creamy, and just incredible, this soup may get you suspecting someone’s heaped cream and butter in your bowl. Nope—cleansing cauliflower and alkaline almonds blend up a velvety texture for a decadent detox experience.

Ingredients

  • 1 tablespoon grapeseed oil or extra-virgin olive oil
  • 1 medium onion, roughly chopped
  • 2 teaspoons minced garlic (2 cloves)
  • 1⁄2 teaspoon Celtic sea salt, plus more to taste
  • 2 cups cauliflower florets (1⁄2 medium cauliflower)
  • Freshly ground black pepper, to taste
  • 2 tablespoons blanched slivered almonds
  • 4 cups vegetable broth, plus more as needed
  • 1 large celeriac (or 2 small), peeled and cut into cubes

Serves: 2

Directions

1
In a large saucepan, heat the oil over medium heat and sauté the onion, garlic, and 1⁄4 teaspoon of salt for about 5 minutes, until the onions are soft and translucent. Add the cauliflower and celeriac and sauté for another minute. Add the vegetable broth and 1⁄2 teaspoon of salt, increase the heat to high, and bring just to a boil. Reduce the heat to medium and simmer for about 30 minutes, until the cauliflower and celeriac are just tender.
 
 
2
Remove the saucepan from the heat and allow the soup to cool slightly; stir in the nuts. Pour the soup into your blender in batches and puree on high for 1 to 2 minutes, until smooth and creamy. Return the soup to the saucepan and warm it over low heat. Stir in remaining 1⁄4 teaspoon salt and pepper to taste. To serve, ladle a portion of the soup into a bowl, and transfer the remaining soup to a sealed container in the fridge.
 

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Judy Fisker
I am responsible for publishing all the cleanse recipes and detox foods on CleansePlan.com. You may contact me at: [email protected]