Detox Veggie Soup
I love soup! Soup is one of my go to healthy meals because I can make a big batch and it will last me for a few days for when I am busy during the week and might not have the time to cook. This recipe is one of my favorites because it’s easy to make, loaded with nutrients, and is simply delicious!
This soup helps to maintain a youthful glow for your skin because of the high vitamin C content from the broccoli, cabbage, and carrots. I also make sure to add vegetables that will aid in cleansing when making this soup. Check out the many cleansing properties this soup has:
Parsley: Helps to flush out the kidneys which will help to prevent water retention and bloating. Parsley is a blood purifier, aids in digestion, is detoxifying, and rich in vitamins A, C, E, and iron.
Cabbage: Helps to purify the blood of toxins and is very high in fiber so it will help clear waste in the internal organs. Cabbage is also a great source of iodine, making it a good food for the thyroid.
Garlic: Is an amazing detoxifying aid by helping to stimulate the secretion of digestive juices and has a positive effect on the lymphatic system.
Onions: Help to cleanse the liver and skin due to its antiseptic properties. Onions aid in balancing bad bacteria in the gut and they are a great blood cleanser.
Ingredients: (Organic is best)
3 large cloves of garlic, minced
1 medium sized onion, chopped
1 head of cabbage (1.5 lbs), chopped
4 – 5 cups of broccoli, chopped
4 – 5 carrots, peeled and chopped
28 oz can of crushed tomatoes (Muir Glen organic)
3 – 4 cups of water (more or less depending on desired consistency; I like a thicker soup)
1.5 tbs oil
2 bay leaves
1 tsp dried rosemary
2 tsp dried basil leaves
1/2 cup fresh parsley chopped, plus more to add at end
1 tsp sea salt
Ground black pepper, to taste
In a large pot, sauté the garlic and onion until fragrant and onions are translucent (about 5 minutes). Begin to add the carrots and cook for another 5 minutes. Add the broccoli, rosemary, basil, parsley, sea salt, and pepper to the pot and cook for another 5 minutes. Proceed to add the cabbage and once the cabbage begins to cook down slightly, add the tomatoes, water, and bay leaves and adjust spices if needed. Turn heat up to high with a lid until soup begins to boil and then let simmer on low until the vegetables are tender. Add a couple of pinches of sea salt and ground black pepper and a large handful of fresh parsley. Stir and serve. This soup is even better the next day. Enjoy!