Detox Green Vegetable Soup

Detox Green Vegetable Soup

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.

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