Detox Veggie Soup (Print Version)
# Ingredients:
→ Base Vegetables
01 -
1 green cabbage head, chopped into pieces
02 -
4 sticks of celery, diced
03 -
1 yellow onion, cut into small pieces
04 -
6 garlic cloves, finely chopped
05 -
2 bell peppers, roughly diced
→ Additional Vegetables
06 -
2 cups of fresh baby spinach
07 -
A cup of broccoli slaw (if you'd like)
08 -
2 big tomatoes, chopped up
→ Liquids and Seasonings
09 -
9 cups of vegetable broth with low salt
10 -
1 tablespoon of turmeric powder
11 -
Salt, adjusted to your liking
12 -
1 lemon, squeezed for its juice
13 -
1 tablespoon of tomato paste
14 -
A couple of tablespoons of olive oil
15 -
1 teaspoon of black pepper powder
# Instructions:
01 -
Pour olive oil into a large pot over medium heat. Toss in the onion, celery, and bell peppers, stirring every so often, and let them cook until softened for about 5 minutes. Add the garlic next and stir for a minute.
02 -
Mix in everything else except the spinach, lemon juice, and salt. Crank up the heat to medium-high until it starts to boil.
03 -
Bring the heat down to medium-low, cover the pot, and let it cook gently for 30 minutes until the veggies are soft.
04 -
Take the lid off and put in the spinach and lemon juice. Sprinkle in some salt to your taste and it's ready to serve.
# Notes:
01 -
You can also cook this in an Instant Pot (done in 15 minutes) or a slow cooker (takes 8-10 hours)
02 -
Stays fresh in the fridge for 3-4 days
03 -
You can store this in the freezer for up to 6 months