Green Detox Soup
Prep Time
15 minutes
Prep Notes
Choose organic ingredients to avoid chemicals and GMOs.
Cooking Time
30 minutes
Yields
4-6 servings
Ingredients
1 Tbs olive oil or ghee, 2 cloves of garlic (chopped), 1 inch of fresh ginger (peeled and chopped), 4 cups seasonal green vegetables (broccoli, celery, fennel, zucchini, etc.), 1 lb of green leaves (chard, kale, spinach, a handful of fresh cilantro (chopped), 4 cups water or non-dairy milk, 2 tsp curry powder or dosha specific spice mix, 1/4 cup hemps seeds, sea salt, fresh lime juice and pepper to taste.
Directions
1. Heat the ghee or olive oil in a large pot over medium heat.
2. Add garlic and chopped ginger, stirring until fragrant.
3. Add the curry powder or your dosha mix, and salt to taste. Cook for 1 minute.
4. Add the vegetables and stir to mix well. Add enough water to cover them, bring to a boil and simmer for 10 minutes, or until the vegetables are tender.
5. Using a blender or food processor, puree the vegetables with chopped greens, cilantro, water or non-dairy milk, and hemp seeds. Add more hot water if the soup is too thick.
6. Transfer back to the pot and bring to a simmer and season with black pepper and a squeeze of lime juice.
Notes
The green vegetables in this light soup will gently detox your body from all the toxins and phlegm accumulated over the winter, while the warm digestive spices will enhance your digestion and absorption of nutrients.
Gluten-free, Paleo, Vegan, Vegetarian.
