A vibrant ruby red broth, veggie infused ultimate detox soup to cleanse your body from within.
To continue with the theme of detox this month I thought I would share this ultimate detox soup to kick-start your digestion. I like making a large batch and then eating it for lunch and dinner for 3-5 days straight in addition to my regular meals to really flush out your body.
This detox soup is loaded with vibrant veggies, fresh herbs and spices for an extra spicy kick. You can use any veggies you have on hand, but I recommend using beets! Beets are super liver cleansing and they give this detox soup a vibrant ruby red broth.
I think everyday should be a mini detox whether its drinking lemon water in the morning, an afternoon green juice or smoothie. Or even eating loads of detoxifying veggies and herbs! Everyday your body comes into contact with toxins, so its good to support your detoxification pathways by eating clean wholesome foods.
I really like cubing up some fresh avocado on top, or having some flax crackers and hummus on the side for a complete meal.
If you try this detox soup out and eat for a few days straight in a row I would love to hear how you felt at the end of it! Let me know in the comments down below. Also be sure to TAG me in your photos @urhealthnut and use the hashtag #DETOXJANUARY on TWITTER, INSTA and SNAPCHAT so I can find and like them!
Recipe
The Ultimate Detox Soup
Ingredients:
Ingredients
- Makes 6 servings
- 8 cups of filtered water
- ¼ savoury cabbage
- 2 cups broccoli florets
- 2 medium beets
- 4 carrots
- ½ lemon juiced
- 1 inch ginger root
- ¼ cup loosely packed cilantro
- ¼ cup loosely packed parsley
- 1 med brown onion
- 3 large garlic cloves
- 1 tbsp. olive oil
- 2 dried bay leaves
- ½ tbsp. turmeric powder
- pinch of cayenne pepper
- 1 tsp. sea salt
- ¼ tsp. pepper
Instructions:
Directions
- Wash, peel and chop all the veggies.
- In a large soup pot on low-med heat, warm up olive oil and sauté onions and garlic for 3-5 min until onions are translucent.
- Next, add in all the veggies into the pot and top with spices and water.
- Turn up the heat to med-high and bring up to boil.
- Once boiled, give it a stir, lower the heat and simmer with the lid on for 30-40 min.
- Once cooked you can remove the bay leaves and serve!
Leave a comment
Great recipe and the color from the beets is beautiful. I made it yesterday. The cayenne was a little hot for me so I would leave it out next time or just use 1/8 tsp. Any idea how to tone down the heat in the batch I made? In general do you have suggestions for using left over parsley and cilantro?
Thanks for letting me know maybe I’ll adjust the measurements for other people then they can always add more if needed. Usually something like citrus or sweet will help combat spiciness. Try a squeeze of lemon or lime when your serving it and maybe a touch of honey.
Hello! What size pot is that? 6 Qt? And will a dutch oven work just as well? I don’t have a cast iron pot but I have a dutch oven. My glass cooking top recommends not using anything cast iron.
Thanks!
You can use any soup pot 🙂 I think the one I used fits about 10 cups of water.
Hello! Thanks for this recipe. What do you eat for breakfast during this detox and what do you mean by “in addition to your regular meals?”
I would usually have a green juice or green smoothie 🙂 And I just mean in addition to eating other foods, like dont JUST eat this soup all day 😉