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Detox Vegetable Soup

By Teresa Cutter

Detox Vegetable Soup
Detox Vegetable Soup

What's great about it

DETOX VEGETABLE SOUP

This soup was inspired by Kamalaya Wellness Sanctuary in Koh Samui Thailand. A potent blend of  alkalinising 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. For more information on DETOX the Ultimate Detox... Part 1  - Part 2 and Part 3. 

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.

 

Notes and Inspiration

This soup will store for 3 days in the fridge.

It's important if using vegetable stock...you make your own. The main function of a detox is to avoid any store bought processed foods as they usually contain preservatives, excessive amounts of sodium and artificial flavours etc.

Check out my recipe for Vegetable Stock HERE.

Adjust according to leftover veggies you have in the fridge.

More healthy recipes from Teresa Cutter

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