Soup for Detoxing
January is the time of year to recover from perhaps a bit of excess in December during the holidays. It feels like a good time to detox but it’s too cold to fast or juice all the time. Here is the perfect solution!
This is my famous Green Soup!
We love this stuff and eat it year round. It is super nutritious, tastes great and all the greens will help restore your system and keep you warm (especially if you make it spicy)
2tsp olive oil
1 medium onion, diced
2 cloves garlic, minced (I always use more)
1 carrot peeled and diced
1 stalk celery chopped
2 tsp. smoked paprika (regular paprika is fine too)
1 tsp. cumin
2 medium Yukon gold potatoes, diced
2 zucchinis, diced
10 cups organic low sodium vegetable stock
1 sprig thyme or rosemary
1 or 2 jalapenos, seeded and chopped (or leave the seeds in for more of a kick)
6 cups green (mixture of kale, collards and swiss chard) chopped
1 6oz. bag spinach
Juice 1/2 lemon
Sea salt and fresh ground black pepper, to taste
1 tsp. green onion
In a large soup pot heat oil over medium heat. Add onion, garlic, carrot and celery, stir well and sweat vegetables for 2-3 minutes. Add paprika and cumin, stir to coat vegis cook an additional 3 – 4 min.
Add potatoes and zucchinis, saute 1 – 2 min. Add stock, herb sprig and hot pepper. Bring mixture to a boil, reduce heat and simmer for 20 min.
Add greens to pot and stir carefully to submerge greens completely in liquid. If additional liquid is required, add a bit more stock or water. Return to simmer cook for 5 – 8 min.
Remove soup from heat. Stir in spinach. Using a hand blender, puree soup right in pot. Or let cool and blend in blender in batches. Then add lemon juice, salt and pepper.
Enjoy! This soup freezes well too!