Sep 27

Green Detox Soup

By On · 1 Comment · In 30 minute meals, Dinner, Gluten-free, Lunch, Mains, Recipes, Soups, Vegetarian

Part of the picture to support natural detox in the body is reducing the number of burdens that you consciously consume.

This could include reducing how much alcohol, caffeine, cigarettes and recreational drugs you consume. It can also include reducing, or learning to better manage the stress in your life. And considering your daily exposure to pollution, chemicals and plastics.

And then there’s the additional items that we can include or increase our exposure to that help support natural detox processes in the body.

Including cruciferous and sulphur-containing vegetables in your diet where the glucosinolate compounds within these foods help to support a natural detoxification pathway in the body. Onion, garlic, leek, cabbage, broccoli, cauliflower, bok choy, kale and radish are all examples that you can include in your daily veg intake.

So support what your body does naturally by including this delicious and easy-to-make, detox soup!

Simpler, cheaper and better for you than crazy cleanses and expensive products.

The glucosinolate-rich vegetables in this soup support natural liver detoxification pathways and add fibre to our diet which assists with digestive function (hello gut health!) and also the flushing of toxins that we all have.

For more specifics and insights on How to Detox, check out this post.

Green Detox Soup | Nadia Felsch
Green Detox Soup | Nadia Felsch

V-GF
Green Detox Soup
 
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Prep time
Cook time
Total time
 
Author:
yield: 4-6
Ingredients
  • 1 leek, white part only
  • 1 large head cauliflower
  • 2 medium whole broccoli
  • 2 medium zucchinis
  • ½ large bunch parsley
  • 2 tablespoons extra virgin olive oil
  • 2 small garlic cloves
  • 750mL chicken stock
  • Salt and pepper
  • Greek yoghurt, to serve (optional)
Instructions
  1. Finely slice leek
  2. Roughly chop cauliflower and broccoli
  3. Wash and roughly chop zucchinis
  4. Chop parsley
  5. Heat a large saucepan over medium-high heat
  6. Whilst still cold, add oil and crush in garlic
  7. Add leek and bring all to heat
  8. Cook until fragrant and starting to soften
  9. Add remaining vegetables and cook for several minutes until starting to soften
  10. Add stock, parsley and season to taste
  11. Bring to the boil and lower to simmer for 20-25 minutes until vegetables completely soften
  12. Remove from heat and blend either using a hand blender or blender in batches
  13. Add a spoonful of Greek yoghurt per bowl to serve
Notes
Enjoy some and freeze the rest for later.
Vegans – leave off the yoghurt and substitute chicken for vegetable stock.

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