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Detox Green Vegetable Soup
What's great about it
This soup was inspired by Kamalaya Wellness Sanctuary in Koh Samui Thailand. A potent blend of alkalizing vegetables and herbs to promote good health. Rich in antioxidants, vitamins C, E and beta-carotene, folate and fibre necessary for detoxification and a healthy body and immune system.
Rich in chlorophyll, it is an effective body cleanser and antioxidant source. This is a very nourishing dish to support your detox or weight loss program. To maximise the nutritional value, cut your vegetables finely to reduce cooking time.
Ingredients
1 leek, finely sliced
200 g zucchini, finely chopped
100 g broccoli, finely chopped
100 g baby spinach leaves
2 sticks celery, chopped
1 clove garlic, crushed
600 ml home made vegetable stock or water
Sea salt and pepper to taste
Detox Pesto
1 bunch parsley leaves
1 bunch basil leaves
1 clove garlic, crushed
small knob fresh turmeric or 1/4 teaspoon dry
1 tablespoon lemon juice
3 tablespoons pumpkin seeds
1/3 cup extra virgin olive oil
sea salt and black pepper to taste
Method
- SAUTE leek in 1 tablespoon olive oil for 3 minutes until softened.
- ADD zucchini, broccoli, celery, garlic, stock or water then bring to the boil.
- REDUCE the heat and simmer for 5 minutes or until the vegetables have just softened.
- ADD spinach at the last minute and mix through until wilted. You can add a touch more water or stock if needed.
- REMOVE from the heat and cool slightly.
- BLEND until smooth and season to your liking - adding more water or stock if needed then season with sea salt and pepper.
- MAKE the pesto by combining all the ingredients into a food processor.
- BLEND until mixed through and finely chopped into a green paste.
- STORE in a glass jar for upto 1 week....you can use this for soups, salad, fish etc.
- HEAT soup before serving then ladel generously into bowls.
- SERVE topped with detox pesto and enjoy.