Holiday (Detox) Soup

The coolest thing about “un-dieting” and choosing to partner with my body for nourishment – instead of punishment – is that I know when my body is craving nutrients.

After the Thanksgiving leftovers were gone a couple weeks ago, I threw this together. Then I made it again this weekend, because I was missing it. It’s just what my body asks me for after enjoying heavier, richer food this time of year.

Here’s why I call it a “detox” soup in parenthesis. I don’t want anyone to think this is a dieting thing. No no. This is loading my body with nutrients during a time of year that is jam-packed with activities and stress. See, when our bodies get stressed, we run through all the nutrients available to us, so we have to be intentional about adding in when we can. Not only that, but stress is toxic to our bodies, and it can really back up important physical processes, like detoxification.

For me, it is important to do everything I can to support my brain and body during this season.

It is packed with so many gut-loving, anti-inflammatory herbs and spices, not to mention my favorite cruciferous friend – cabbage!

To really maximize nutrient density be sure to go organic on the veggies and check the label on the broth to avoid unnecessary ingredients like canola or vegetable oil – those guys don’t support optimal brain function.

You really can add any vegetable to this soup. I added cauliflower rice to the last batch, but you could throw in bell peppers, different types of beans, chicken, broccoli, kale… make it your own!

Ingredients:

  • 4 stalks celery, chopped
  • 1 cup chopped carrots
  • 1 onion, chopped
  • 1 tbsp avocado oil
  • 1 carton organic vegetable broth (be sure there are no added oils in the broth)
  • 1 cup lentils, rinsed
  • 1 tbsp apple cider vinegar
  • 1 tbsp minced garlic
  • 1 tbsp ginger paste
  • 1/2 teaspoon turmeric
  • 1 small head cabbage, chopped (or about 3/4 bagged Cole Slaw mix)
  • 1 cup cilantro
  • 1/2 cup parsley 
  • Salt and pepper to taste

Instructions:

  1. In a large pot, cook carrots, celery, and onion with the avocado oil until soft.
  2. Add ACV, spices, lentils, and cabbage. Depending on how much cabbage was used, you may need to add a cup of water.
  3. Simmer on low until lentils are cooked through and flavors have blended. Add parsley and cilantro close to the end of cooking time for more flavor.
  4. Serve immediately or store in the fridge to enjoy throughout the week.

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