This cleansing detox soup is definitely a recipe you need to try if you're feeling under the weather or simply if you're trying to boost your health. There will be no oil in the soup, as oils will take away from the detoxification process. You'll be so excited about the amazing flavors of the soup to even notice! Here's what you need to get started:
Lemon wakes up your digestive system. Lemon has amazing cleansing properties and provides a burst of Vitamin C while supporting the detoxification process. Adding lemon juice to your soup will help to keep your immune system strong while bringing lightness and flavor.
Fresh ginger is very essential. It helps to heal and is digestion-friendly. With it’s natural cold fighting properties, you can battle off congestion, flu and nausea while boosting your immunity.
This spice aids in a healthy glow, antiseptic, anti-bacterial and anti-inflammatory wonders. It comes from a root similar to ginger, is high in antioxidants and adds a beautiful bright golden color to any dish.
It is important to purchase saigon cinnamon for this recipe. Not all cinnamon is the same. Saigon cinnamon (vs. regular cinnamon) has a distinct flavor, is boldly delicious scent and aids in balancing blood sugar levels while stimulating digestion.
While the cayenne pepper is optional, the dose of flavor from cayenne is enjoyable because not as much salt needs to be added when there is enough spiciness. Not a ton of spiciness, just enough for flavor. Cayenne is known to rev up your metabolism and helps with congestion. Goodbye stuffy nose!
- 1/4 cup water (or vegetable broth)
- 1/2 of a red onion, diced
- 2 cloves garlic, minced
- 3 celery stalks, diced
- 3 medium carrots, diced
- 1 small head of broccoli, florets
- 1 cup chopped tomatoes
- 1 tablespoon fresh ginger, peeled and minced
- 1 teaspoon turmeric (I used powdered)
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper, or to taste (optional)
- fine-grain sea salt and black pepper, to taste
- 6 cups water (or 4 cups vegetable broth + 2 cups water)
- 2 cups kale, de-stemmed and torn in pieces
- 1 cup purple cabbage, chopped
- juice from 1/2 of a small lemon (or a whole lemon, depending how much lemon flavor you prefer)
- In a large pot, add the water and turn on the heat to medium-high. After it's hot, add the onion and garlic. Sauté for 2 minutes, stirring occasionally. Add the celery, carrots, broccoli, tomatoes and fresh ginger. Stir and cook for 3 minutes, adding in extra water or broth as needed (another 1/4 cup). Stir in the turmeric, cinnamon, and cayenne pepper plus salt and pepper to taste.
- Add in the water or vegetable broth and bring to a boil. Reduce heat and simmer for 10-15 minutes or until vegetables are soft. Add in the kale, cabbage and lemon juice near the last 2-3 minutes of simmering.
Leftovers stay well in the refrigerator for up to 3 days.