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Detox soups are a great way to combat the boredom of a juice cleanse. With no compromises on flavour it is a way to maximise your vitamin & mineral intake. I always drink a detox soup when embarking on a cleanse, or drink cups of it the night before a big event. A warming meal before bed can support sleep as it is extremely easy on the digestive system. This is a recipe I picked up in Turkey and it’s really more of a broth. It is both nutrient dense and alkaline, taking less than 20 minutes to prepare and boil. I suggest making it in a soup cooker and letting it brew all day, allowing you to take a cup whenever you feel hunger.

TURKISH DETOX BROTH
Prep Time: 3 minutes
Cook Time: 17 minutes
Serves: 10 cups
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Ingredients

  • 1 celery stalk and its greens (can add more if you like)
  • 1 large carrot (unpeeled and sliced into 2 pieces)
  • 1 cabbage (of any variety loosely chopped)
  • 2 or more whole garlic gloves
  • 1 unpeeled potato (of any variety: I prefer sweet)
  • 1 scallion
  •  A bunch kale
  • 1 scallion
  • 1 handful fresh flat leaf parsley
  • 1 whole onion (unchopped)
  • A bunch of lettuce and arugula roots
  • Fresh or dried oregano
  • a pinch of himalayan salt (no other variety recommended)
  • Fresh or dried rosemary
  • 10 cups of alkaline water (filtered water is acceptable too)
  • Chilli Pepper
  • Fresh ginger (finely sliced)
  • 1-2 lemongrass sticks

Instructions

    1. Leave most of the vegetables in their natural state, unpeeled. Only slice the cabbage, carrot and ginger.
    2. Place all the ingredients into a pot or soup cooker with the water and bring them to boil. 
    3. Leave to simmer for at least 17 minutes before serving. n.b. Can be left to simmer all day.
To have as a whole broth: Remove vegetable chunks and blend. Reintroduce into the broth post boiling.
For leftovers :Let the broth cool down to room temperature, place into ice cube packs and freeze. The next time you need vegetable stock merely take out and throw into boiling water.
For an additional kick:
  1. Blend lemon, garlic, mint, cumin, thyme, sumak, tumeric and pepper flakes.
  2. Stir into your individual cup.

Notes

Can be stored in the fridge for up to a week or frozen for 3 months 

Gluten Free, Dairy Free, Paleo, Alkaline, Vegan, Nut Free, Low Calorie