I love the start of a new year! I love the sense of hope it brings, the idea of starting fresh, and pondering what aspect of my life I will work on in the coming year.
This is the time of year many people decide to make health a priority, be it exercising more, stressing less, modifying their diet, or all of the above. If you’re one of them, I have this piece of advice on the diet front;
In order to jumpstart your body’s natural detoxification pathways after a few weeks of over-indulgence, this soup is your answer!
When I stumbled across it on sproutedroots.com, I was thoroughly impressed with its long list of detoxification enhancing foods:
- It contains two powerful members of the cruciferous family, kale and broccoli, which increase the amount of glucosinate in your system. Glucosinate helps rev up your liver, your main detox organ.
- Cilantro and parsley, both left in their raw form, contain blood purifying chlorophyll and assist in the removal of heavy metals.
- Garlic, left mostly raw, is one of the most powerful immune boosters on the planet, with antibacterial and antiviral properties.
- A load of onions deliver 2 specific phytonutrients (allium and allyl disulphide) which convert to allicin when the bulb is cut. Onions also deliver a good dose of quercetin. Studies show these 3 compounds to have cancer and diabetes-fighting properties.
- Lemons also assist in liver function. In fact, their peels contain components known as salvestrol Q40, flavonoids, and limonene, which are known to fight against cancerous cells in the body!
So, with all of these incredible health benefits, let’s dive in, shall we?!
GREEN DETOX SOUP (Serves 4)
- 3 medium or 2 large yellow onions, peeled and roughly chopped
- 1 zucchini, washed but not peeled, and roughly chopped
- 10 leaves kale, roughly chopped (leave out stems if you don’t own a high speed blender)
- 1 head broccoli, roughly chopped (leave out stems if you don’t own a high speed blender)
- 4 cups vegetable broth, ideally homemade or organic
- 1 head garlic, cloves peeled and minced
- ½ cup packed cilantro
- ½ cup packed parsley
- Juice and peel (thinly grated) of 1 lemon
- 3 tbsp raw, unrefined coconut oil
- 1/4 tsp sea salt
In a large pot, heat coconut oil over medium-high until warm. Add onions and cook for 5 minutes, stirring occasionally.
Add zucchini, kale and broccoli and cook for 5 additional minutes.
Pour in vegetable stock and bring to boil, then reduce heat to low and simmer, covered, for about 15 minutes or until broccoli is easily pierced with fork.
Turn off heat and add garlic, then let cool, uncovered, for 15 minutes.
Working in batches if necessary, blend with cilantro, parsley, lemon and sea salt until very smooth.
(Slightly adapted from www.sproutedroutes.com)