March 24, 2015

Detox Soup

Detox Soup 3

Amid all the chocolate chip cookie eating I’ve done this past week, I’ve also been trying some healthy, detox meals to get back on track & ready for summer.  This veggie-packed soup may not look like much but it’s easy to make, absolutely delicious & so good for you. 

The trick to homemade soup is building layers of flavor and having patience while the ingredients cook.  The more variety of ingredients and patience you have, the more depth of flavor you’re left with.  If you’re looking for a healthy & filling lunch for the week, this recipe will not disappoint.  

The Tips

Detox Soup 1

Detox Soup 2

The Recipe

Detox Soup
Yields 3
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  1. 1 tablespoon extra virgin olive oil (EVOO)
  2. 1/2 medium yellow onion, diced
  3. 1 carrot, peeled and thinly sliced
  4. 2 celery stalks, thinly sliced
  5. 1/2 red bell pepper, diced
  6. 1 cup green beans, sliced 1/4-inch thick
  7. 1 garlic clove, minced
  8. 1 14-oz can diced tomatoes, with juice (no salt added)
  9. 1/4 cup fresh parsley, roughly chopped
  10. 1 teaspoon dried oregano
  11. 1/2 teaspoon thyme
  12. Salt & pepper to taste
  13. 2 cups low or no sodium vegetable stock
  14. 1 cups kale, ribs removed, thinly sliced
  1. In a heavy-bottom pot over medium heat, add the EVOO, onion, carrot, celery, red bell pepper, and green beans. Cook until vegetables become tender, about 5 minutes. Add the garlic & cook until fragrant, about 1 minute. Stir in the tomatoes, parsley, oregano, thyme, salt & pepper & cook about 1 minute, scraping any 'brown bits' off the bottom of the pot - that's where all the flavor is!
  2. Add the vegetable stock and bring to a gentle boil. Next add the kale, lower the heat to medium-low, and cover the pot so the kale has a chance to wilt, about 2 minutes. Open the lid, stir the kale into the rest of the soup, then lower the heat to as low as possible. Let the soup sit with the top on so the flavors have a chance to come together, between 30 minutes - 1 hour.
  3. Let the soup cool completely before storing in the refrigerator.
  1. Serve with fresh parsley and red pepper flake, if desired.
  2. In an air-tight container in the refrigerator, this soup will last up to 1 week.
Lana del Crave

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