Lisa’s Detox Soup

Detox Soup

This Green Detox soup will help keep you feeling light and healthy during any season and is a great addition to your diet, especially if you find yourself feeling sluggish, run down, and tired.

This soup is packed with antioxidants, anti-inflammatory and immune boosting nutrients.

•  INGREDIENTS

• 2-3  tablespoons olive oil

• 2 white onions chopped

•  3 cloves garlic, minced

• 2 zucchinis chopped

• 2 cups of broccoli  

• 2 stalks of celery chopped

• 5 Dino kale leaves ribbed and chopped

• 1 cup of spinach ( + 1 handful of raw spinach )

• 1 cup frozen ( or fresh) peas

• ½ cup of packed parsley

• Juice of 1 lemon

• 5 cups vegetable stock

• 3 tablespoons fresh mint ( or basil)

• 1 tsp “Better than Boullion” ( vegetable)

• A few sprigs fresh thyme.

Preparation

1. Add onions to a large pot with the olive oil and saute for 5 minutes or until onions have softened.
2. Add garlic, zucchini, celery, spinach, kale, broccoli and peas to the pot and cook for several minutes.

3. Add the vegetable stock, mint ( basil) and thyme. Bring to the boil and then simmer for 25-30 minutes. Let cool uncovered for about 15 minutes.
4. Carefully add the soup in batches with the handful of raw spinach ( keeps the beautiful green color) to a blender or use an immersion blender to puree soup until smooth. Season and serve hot or I even enjoy this cold for a snack!

Watermelon Gazpacho

Love this soup for those hot Summer Days. 

Ingredients

• 5 cups chopped watermelon

• ½ cup pomegranate seeds (optional)

• 1 cup peeled, diced and seeded cucumber (important to peel the cucumber or the gazpacho will be brown)

• 1 cup diced celery

• ¾ cup diced red bell pepper

• ¼ cup diced purple onion

• ¾ cup fresh mint

• ¼ cup fresh parsley

• Juice of 1 lime or small lemon

• 1-1/2 tbsp sherry or other wine vinegar

• 1 tbsp minced jalapeno chile ( optional)

Instructions

Chop all the ingredients into chunky pieces and place in a powerful blender. Blend until you reach a consistency you like.

Chill well and serve. I like to make extra and store in a covered glass jar in the fridge.

Red Lentil Soup ( Lisa's Family Favorite)

Ingredients

1.5 tbsp Olive oil

1 yellow onion diced

2 lg carrots peeled and cut into bite size pieces

4 celery stalks chopped

1 lg zucchini chopped

2 cups of red lentils soaked for 10 minutes and rinsed well

1 lg handful of baby spinach

2 bay leaves

7 cups of vegetable or chicken broth

1 lemon to squeeze

1 tbsp of Better than Bouillon

1/4 tsp salt (The bouillon adds salt so taste before adding)

Instructions:

Heat olive oil in medium stock pot and add onions, carrots, celery, and zucchini. Sauté and soften for a few minutes. Add in lentils, bay leaves, broth, and boullion. Stir and bring to a boil. Turn down heat to a simmer and cook for 30-40 minutes. Stir occasionally until veggies and lentils have soften. May add more broth or water if needed.

Remove Bay leaves. Serve and add a bit of lemon, nutritional yeast, avocado, or parmesan cheese if desired. Great the next day or place in a container to freeze for when you need a quick healthy meal or snack.

Lentils are a great source of protein, pre-biotic fiber, folate and potassium. They are low in fat, rich in minerals and a great addition to help lower cholesterol, stabilize blood sugar, and increase energy. A must on your recipe rotation!