Monday Mashups: Detox with Soup This Winter

Our liver, the master metabolizer, filters the entire blood volume every three minutes. All our organs have their special role, but it’s the liver that processes and neutralizes all the chemicals our body is exposed to, from our food, environment, or personal care products. Treat your body, and liver, better in 2018 with these seriously special soups! Kickoff the New Year and knockout the toxins with these delicious detox recipes.

Broccoli Detox Soup

Ingredients
2 cups broccoli florets
2 celery stalks, finely diced
1 onion, finely diced
2 garlic cloves, crushed
1 cup greens (kale, spinach, beet greens or any other available)
1 parsnip, peeled and finely chopped
1 carrot, peeled and finely chopped
2 cups filtered water or low sodium vegetable broth
½ tsp sea salt
½ lemon, juice only
1 tsp coconut oil
1 tbsp chia seeds
Toasted mixed seeds and nuts, 1 teaspoon coconut milk, to garnish

Instructions

1. In a soup pot, heat the coconut oil, add the onion, garlic, carrot, parsnip, celery sticks and broccoli, and cook over low heat for five minutes, stirring frequently.
2. Add the filtered water or vegetable broth, bring to a boil, then cover the pot with a lid and let simmer for 5-7 minutes, until the vegetables are tender but not mushy.
3. Stir in the greens, then transfer into the blender, add the chia seeds and lemon, and process to obtain a smooth cream.
4. Top with toasted seeds and serve warm.

Beet Detox Soup

Ingredients
3 medium beet roots
2 carrots, finely diced
1 onion, finely diced
2 garlic cloves, crushed
1 small leek, finely diced
1 tsp coconut oil
2 cups vegetable broth, warm
¼ tsp sea salt
1 tbsp chia, sunflower and pumpkin seeds, 1 teaspoon coconut milk, to garnish

Instructions

1. Place the unpeeled beet roots in a pot, cover with water, bring to boil then simmer for 30 minutes until tender.
2. Drain from water and set aside to cool.
3. Heat the coconut oil in a cast iron skillet, add the onions, garlic, leek, and carrot and cook for 5-7 minutes over low heat. Remove from the heat and transfer onto a plate.
4. Peel the beet roots, cut into cubes, and add into the blender, together with the cooked vegetables and warm vegetable broth.
5. Process to obtain a smooth cream.
6. Season with salt and serve garnished with mixed seeds.

Sweet Potato Detox Soup

Ingredients
½ cup cooked red lentils
1 sweet potato, peeled and cut in cubes
3 carrots, peeled and roughly chopped
1 parsnip, peeled and roughly chopped
1 onion, peeled and cut in quarters
3 garlic cloves, crushed
1 tsp turmeric powder
1 tsp cumin powder
Pinch of chili powder
¼ tsp sea salt
2 cups low sodium vegetable broth, warm
½ inch piece of ginger, peeled and grated
1 tsp coconut oil
Fresh parsley, 1 teaspoon coconut milk, to garnish

Instructions

1. Heat the oven at 165°C/329°F.
2. Line a baking sheet with baking paper, add the sweet potato, carrots, parsnip, onion, and garlic, season with salt, chili, turmeric, and cumin, add the coconut oil and toss to combine.
3. Roast for 20 minutes then transfer into the blender.
4. Add the warm vegetable broth, grated ginger, and cooked red lentils into the blender and process to obtain a smooth cream.
5. Serve warm, garnished with fresh parsley.

Feed your body, especially your liver, the best ingredients to stay healthy this winter and devour the details of a kickass start to 2018!