Soups for Detoxing
I used doTerra's 30-day Cleanse and Restore Kit as part of my detoxing routine for the month of April. Talk about spring cleaning, right? I've done detoxes before but just not to the extent of a month duration. I received a tip from my friend, Kim, that making soups would be a great way of getting plenty of nutrients and protein during a detox. Furthermore, soups could be filling all while helping with easy digestion. So that's what I did, I made batches of soup every Sunday within those 30 days. Not only did the soups keep me satiated throughout the day, but they were such time savers since I didn't have to worry about what I was going to eat or prepare during the week.
The following 5 recipes are of the detox soups that I made. They are vegan but not necessarily gluten-free (farro is in one of my recipes). Feel free to tweak them as necessary in order to meet your dietary requirements, and enjoy!
Week 1: Lentil Vegetable Soup
(This was my boyfriend's favorite soup.)
Ingredients for 8 Servings:
yellow onion (qty 1), diced
olive oil (1/4th cup)
large carrot (qty 1), chopped
celery stalks (qty 3), chopped
cloves garlic (qty 2), minced
ground thyme (1 tbsp)
ground turmeric (2 tbsp)
crushed tomatoes (1 can)
dry lentils (2 cups)
water (7 cups)
apple cider vinegar (1 tbsp)
Directions:
Clean and prep vegetables.
In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery.
Cook and stir until onion is tender.
Add in garlic, turmeric, and thyme; cook for 2 minutes.
Pour in lentils, and add water and tomatoes.
Bring to a boil.
When water reaches boiling, reduce heat, and simmer for at least 1 hour.
Turn off heat and stir in spinach until wilted.
Add vinegar, salt, and pepper to taste.
Week 2: Vegetable Detox Soup
Ingredients for 6 Servings:
red onion (1/2), diced
olive oil (1/4th cup-ish)
large carrot (qty 2), chopped
celery stalks (qty 2), chopped
cloves garlic (qty 2), minced
fresh ginger (1 tbsp), peeled and minced
dried oregano (1 handful)
ground turmeric (2 tbsp)
diced tomatoes (1 can)
water (5 cups)
kale (2 cups), removed from stem then chopped
broccoli (1 head ~ 2 cups), florets
cauliflower (~1 cup), cut into florets
red cabbage (1/2), cut into florets
apple cider vinegar (2 tbsp)
Directions:
Clean and prep vegetables.
In a large soup pot, heat oil over medium heat. Add onions, garlic, and ginger. Cook for 2 min. until fragrant.
Add carrots, celery, broccoli, and cauliflower. Stir and cook for about 2-3 minutes.
Stir in turmeric and diced tomatoes.
Add water and bring to boil.
When water reaches boiling, reduce heat and simmer for 15 minutes.
Stir in oregano, salt, and pepper to taste.
Add kale, cabbage, and apple cider vinegar. Let simmer for 3 minutes more then turn off heat.
Week 3: Root Detox Soup with Buckwheat
Ingredients for 6 Servings:
large parsnip (1), chopped
large carrot (1), chopped
ground coriander (1 tbsp)
ground cumin (1 tbsp)
ground turmeric (2 tbsp)
red chili flakes (a dash or two)
Flavor God's Everything spice (2 tbsp) - All Spice should be fine as an alternative.
leek (1), green parts and root removed, white part cut thinly and laterally
butternut squash (1 freshly packaged container already in cubes)
red bell pepper (1), chopped
water (6 cups)
Bob's Red Mill Buckwheat Groats (1/2 cup)
coconut aminos (2 tbsp)
balsamic vinegar (1 tbsp)
How to Clean and Cut Leeks
Directions:
Clean and prep vegetables. See video below in case you've never cooked with leeks before.
Bring water to a boil in a large pot.
Add carrots, leek, butternut squash, and parsnip. Let boil for 10 min.
Add red bell pepper, spices, and buckwheat. Let boil in medium heat for 20 min.
Turn off heat.
Add coconut aminos, balsamic vinegar, salt, and pepper to taste.
Week 4: Tuscan Farro Soup
*Requires overnight prep.
Ingredients for 6 Servings:
large parsnip (1), chopped
large carrot (1), chopped
yellow onion (qty 1), diced
celery stalks (qty 2), chopped
cloves garlic (qty 2), minced
olive oil (1/4th cup)
diced tomatoes (1 can)
ground turmeric (2 tbsp)
red chili flakes (a dash or two)
white beans (1 cup)
water (5 cups)
Italian Farro 1 cup)
fresh parsley (1/4 cup), chopped
fresh basil (1/4 tbsp), chopped
Directions:
Soak white beans overnight in water.
Clean and prep vegetables.
In a large soup pot, heat oil over medium heat. Add onions and garlic.Cook for 2 min. until fragrant.
Add turmeric, carrots, celery, and parsnip. Sauté for 2 min.
Add water and then the diced tomatoes, white beans, and farro.
Bring water to a boil.
Let soup boil in medium heat for 20 min and then simmer for additional 20 min.
Stir in chopped parsley and basil and cook for 5 more minutes.
Turn off heat.
Add salt and pepper to taste.
Week 5: Turmeric-Miso Soup with Soba (buckwheat) Noodles
Ingredients for 3 Servings:
large parsnip (1), chopped
large carrot (1), chopped
ground cumin (2 tbsp)
fresh ginger (2 tbsp)
miso (4 tbsp)
dry shiitake mushrooms (1 bag)
water (4 cups specifically for the soup + additional water for boiling soba)
soba noodles (1 bundle from package)
Directions:
In a bowl of hot water, re-hydrate the dry shiitake mushrooms for 10 min.
While mushrooms are re-hydrating, clean and prep vegetables.
Bring the water to a boil in a large pot.
Add carrots, parsnip, ginger, and turmeric. Let boil for 10 min then add mushrooms.
Bring another pot of water ito a boil for soba noodles.
Scoop 4 tablespoons of miso paste in a bowl. Add a ladle-full of boiling soup water into the bowl. Whisk the miso until smooth like the consistency of tooth paste.
Add miso paste into the soup. Let boil for another 10 min.
In the last 4 minutes of your 10 min timer, add soba noodles to the 2nd pot of boiling water. Let boil for the remaining 4 min.
Turn off heat on both pots.
Drain soba noodles in a strainer and stop boiling by rinsing with cold water.
Either add the soba noodles directly to the soup or keep it chilled and place in soup per each serving.
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