DETOX VEGETABLE SOUP
By Teresa Cutter
What's great about it
A simple soup from my cookbook EARTH TO TABLE that’s power packed with antioxidants, fibre and goodness. It makes the perfect 10-minute meal and wonderful as a light lunch or dinner. This soup helps to support a healthy digestive system as it's rich in prebiotic fibre.
Pre-biotics refer to natural soluble fibres that feed the good bacteria in our large intestine, helping to promote balanced gut flora and healthy bowel function. Natural pre-biotics are found in a variety of plant-based foods, which is another great reason to eat a nourishing wholefoods diet.
1 leek, washed and sliced
1 clove garlic, smashed
2 tablespoons extra virgin olive oil
500 g (16 oz) broccoli, finely chopped - you can also use zucchini which is delicious
750 ml (3 cups / 24 fl oz) hot filtered water
Sea salt and white pepper to taste
1 bunch parsley leaves
1 bunch basil leaves
1 generous handful baby spinach
2 tablespoons macadamia nuts
3 tablespoons extra virgin olive oil
2 tablespoons nutritional yeast
small slither garlic (optional)
SAUTE leek and garlic with the olive oil for a few minutes until softened.
ADD broccoli or zucchini if using followed by the water and simmer for 8 minutes until broccoli is tender.
REMOVE from the heat and blend until smooth then return back to the pot .
STIR IN 2 - 3 tablespoons pesto and season to taste.
MAKE the pesto by combining all the ingredients into a food processor or small hand blender.
BLEND until mixed through and finely chopped into a green paste.
STORE in a glass jar for up to 1 week....you can use this for soups, salad, fish etc.
Notes and Inspiration
BOOST PROTEIN and serve with a little omega 3 rich smoked salmon on the side or alternatively add 2 tablespoons COLLAGEN.