This is a great recipe to help jump start your New Year's resolution to eat healthier!
I make this soup to help me detox my body for a few days. It helps me to get my metabolism going and even lose those few extra pounds I gained over the holidays.
It's heartiness keeps me full while boosting my energy. As an added extra benefit, it raises the levels of the immune system.
This soup is very easy to make, healthy to eat, and versatile with its many ingredients to satisfy anyone's hunger. A happy combination of celery, carrots, cauliflower, onions, garlic and parsley, combined with the spices of curry, cayenne pepper, ground ginger, and turmeric can be modified to anyone's taste. It's also dairy-free, gluten-free and vegan!
Because you are eating only fresh vegetables with seasonings which help promotes good health, lowers your cholesterol, and is an energy-booster, in some cases, it even helps lower inflammation.
This detox soup is so versatile you can make it with an array of vegetables to your liking. You can add leeks, green peppers, white cabbage, and even zucchini. Any combination you dream up will work as long as you eat it for the next 3 days, for lunch, in the afternoon ( as a snack) when hunger strikes, and for dinner. ( You can also throw in a banana or an apple for those in-between snacks).
How do I know this will work? Because I have been eating it this past week and I don't feel bloated or fatigued. I feel lighter and have more energy.
Remember, this is not a soup for kids; its too spicy for them. This soup is similar to our Venetian Soup we posted when we first started blogging recipes. Our Venetian soup is a very light soup and very kid-friendly, as it is not spicy at all.
From our kitchen to yours, we wish you a truly Healthy, new year!
Detox Vegetable Soup
- 1 package of carrots (1 pound), peeled, ends trimmed off
- 1/2 package stalks of celery, rinsed and cleaned
- 2 small onions - cut into half
- 4 garlic cloves
- 2 cups of chopped cauliflower (1/2 of small head), rinsed and cord
- 1 large bay leaf
- 1 bunch of fresh Italian parsley
- 1 (32-ounce) Organic low-sodium vegetable broth
- 6 to 8 cups of water
- 1/4 tsp. cayenne pepper
- 1/8 tsp. ground ginger
- 1/4 tsp. curry powder
- 1/4 tsp. ground turmeric
- 1 tsp. Iodized salt
Bring to a boil, then lower the heat and cover. IF the soup is too thick, add additional 2 cups of water. Simmer on low heat the soup for 15 to 20 minutes. Turn off heat.
Fish and remove the bay leaf. Soup is ready for you to enjoy!
Allow soup to cool completely before transferring into a plastic container and refrigerate.
Yields: approx. 4 quarts