Today I am sharing this amazing Detox & Healing Soup. I came across this recipe this summer while I was creating my new detox program. This soup has a kick to it, and you’ll be surprised at how delicious it tastes while cleansing and nourishing the body. I can’t take credit for this recipe. Detox & Healing Soup is from Priscilla Soligo, cofounder of THRIVE.
Sulforaphane, found in the cruciferous family of vegetables, is poisonous to insects; that is the plant’s defense mechanism. However, it is incredibly vital to humans. Sulforaphane is released when we chew or crush cruciferous vegetables, such as kale, broccoli, radish, daikon, cabbage, bok choy, Brussels sprouts, and even wasabi! Clinical research shows it has a profound effect at reducing inflammation in the body, and it activates our Nrf2 pathway, which is our body’s major detoxification pathway. It targets oxidative stressors and controls over 200 genes in our body. In addition, broccoli sprouts contain one hundred times more sulforaphane than any cruciferous vegetable.
Another ingredient in this soup aside from all of the healing veggies is turmeric. This spice has been used for centuries in Ayurvedic medicine and traditional Chinese medicine due to its active compound, curcumin. It’s used for detoxification, digestion, anti-inflammatory, and to heal the body. It also helps to improve bile flow in our bile ducts, which cleanses the liver, helps to balance cholesterol levels, and increases circulation in the body. There’s also plenty of fiber to help feed your good gut buddies in your microbiota and probiotics, too: garlic, onion, and leek. When I need an immunity boost, this soup is definitely my go-to.
- 6 cups vegetable broth
- 2 cups zucchini, chopped
- 2 cups cauliflower, chopped
- 2 cups leek, light colored part only, sliced
- 2 cups broccoli florets
- 1 cup white onion, chopped
- 1 cup celery, chopped
- 1 cup kale leaves, stems removed
- 1 cup spinach leaves
- 2 tablespoons coconut oil or avocado oil
- ½ cup fresh parsley, chopped
- 4 garlic cloves, chopped
- ½ tablespoon mustard powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 tablespoon fresh rosemary (or ½ tablespoon dried)
- 1 teaspoon unrefined salt
Optional: ½ fresh chili, chopped
- ½ cup avocado, cubed
- 3 tablespoons almond, chopped
- 1 tablespoon olive oil
- 3 teaspoons leek, green colored part only, thinly sliced
- Fresh parsley sprigs
On the stove on medium heat in a large pot, melt the oil. Add in onion, leek, garlic, and chili (optional). Stir for four minutes with the lid on. Add in zucchini, cauliflower, broccoli, celery, and rosemary, and stir for a few minutes.
Add in the turmeric powder, mustard powder, and ground cumin. Stir for five minutes with the lid on. Add the broth into the pot, and bring to a rolling simmer.
Add in kale, spinach, parsley, salt, and pepper. Turn off the heat. Place half of the soup into a blender and blend until smooth. Pour back into the pot and stir well to combine.
To serve, top with the avocado cubes, sliced leek, chopped almonds, parsley sprigs, and drizzle with some extra-virgin olive oil.
Note: This soup keeps in the fridge for up to one week, in the freezer for up to two months, and in the deep freezer for three months. Once the soup is made, allow it to cool completely, and then freeze in batches for quick, easy, and nutritious Detox and Healing Soup.