This detox soup recipe is a perfect addition to a post-holiday cleanse. Opt for nourishing broths and light soups when cleansing during the winter when the weather is still cold.
Ingredients:
1 1/2 teaspoons coconut oil or olive oil
1 sweet onion, diced
3 cloves garlic, minced
2 cups sliced cremini or white button mushrooms
1 cup chopped carrots
2 cups chopped broccoli florets
Fine-grain sea salt and freshly ground black pepper, to taste
1 1/2 to 3 teaspoons grated peeled fresh ginger
1/2 teaspoon ground turmeric
2 teaspoons ground cumin
5 cups vegetable or bone broth
2 tablespoons white miso paste
4-6” piece of kombu seaweed
2 large nori seaweed sheets, cut into 1-inch strips
2 cups torn kale leaves or baby bok choy
Juice of 1 fresh lemon
Directions:
In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, until the onion is soft and translucent.
Add the mushrooms, carrots, and broccoli and stir to combine. Season generously with salt and pepper and sauté for 5 minutes more.
Stir in the ginger, turmeric, and cumin and sauté for 1 to 2 minutes, until fragrant.
Add the broth and kombu and stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer until the vegetables are tender, 10 to 20 minutes.
Just before serving, stir in the nori, and greens and cook until wilted.
Ladle out about 1/2 cup of soup broth and mix in miso paste until dissolved.
Season with salt and pepper and a squeeze of fresh lemon juice.
Serves 3