Yummy Winter Detox SoupNow that you're probably weening yourself off of the sugary sweets of the holidays, and trying to get back on board with healthy habits, it's definitely helpful to add something new to your recipes. While strolling through the internet I found this lovely soup, and it is definitely a keeper in my opinion! I tweaked some of the ingredients based on what I thought. It's a good option to make at the beginning of the week, and then portion off for lunches at work.
This easy detox soup can be thin or thick, depending upon the amount of water you add.
1 tablespoon olive oil
2 cloves of garlic, minced
2 tablespoons diced onion
1 inch of fresh ginger, peeled and chopped
4 cups fresh broccoli, cut up
1/2 pound of fresh spinach leaves
3 parsnips, peeled, cored, chopped
2 ribs of celery, trimmed, chopped
A handful of fresh parsley, roughly chopped
Fresh water, as needed
Sea salt and ground pepper, to taste
Lemon or lime juice
Using a large soup pot, heat the olive oil over medium heat and stir in the garlic, onion, and ginger to season the oil. Add the broccoli, spinach, parsnips, celery and parsley, and stir a bit until the spinach wilts and collapses. Add just enough water to cover the vegetables. Remember the spinach will cook down quite a bit, so don't add too much water at first. You can always thin the soup later, if you need to.
Bring to a high simmer, cover the pot, and reduce the heat to a medium simmer. Cook for fifteen minutes or so until the veggies are softened.
Use an immersion blender to puree the soup.
Add a squeeze of lemon or lime, depending on taste and fresh ground pepper.
Want a creamier soup? Just throw in some light coconut milk! Delish!