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Introduction:
When it comes to feeling sluggish, bloated, or dealing with unwanted inflammation and belly fat, the best way to reset your body is with a nourishing, detoxifying soup. Packed with nutritious ingredients that work to heal and detoxify, this ultimate 3-day detox soup is designed to be eaten as much as you want throughout the day. It will help reduce inflammation, target belly fat, and cleanse your body of harmful toxins. So, why not give your body a fresh start with a soup that is not only healthy but also super tasty? Let’s dive into the recipe!
Ingredients:
1 large onion (chopped)
3 garlic cloves (minced)
2 celery stalks (chopped)
1 large carrot (peeled and chopped)
1 zucchini (chopped)
1 cup kale or spinach (chopped)
1 medium sweet potato (peeled and diced)
1 can of diced tomatoes (or 2 fresh tomatoes, chopped)
1 teaspoon turmeric powder
1 teaspoon ginger powder or 1-inch piece of fresh ginger (minced)
1 teaspoon cumin powder
4 cups vegetable broth (low-sodium)
1 tablespoon olive oil
Salt and pepper (to taste)
Fresh lemon juice (optional, for added freshness)
1 tablespoon apple cider vinegar (optional, for an extra detox boost)
Fresh herbs (parsley or cilantro, optional for garnish)
Preparation:
Prep the Vegetables: Start by chopping all your veggies and herbs. This will make the cooking process much faster and easier.
Sauté the Base: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until soft and fragrant (about 3-5 minutes).
Add the Vegetables: Toss in the celery, carrots, zucchini, and sweet potato. Stir to combine and cook for an additional 3 minutes.
Spices & Broth: Add in the turmeric, cumin, and ginger powder (or fresh ginger). Stir well to coat the vegetables with the spices. Then, pour in the vegetable broth and bring the mixture to a boil.
Simmer: Once it’s boiling, reduce the heat to low and let it simmer for about 20-25 minutes until the vegetables are tender.
Add Greens and Tomatoes: Stir in the kale or spinach and the diced tomatoes (if using fresh tomatoes, add them earlier so they cook down). Continue simmering for another 5 minutes.
Season and Serve: Season the soup with salt, pepper, and a squeeze of fresh lemon juice or apple cider vinegar, if desired. Garnish with fresh herbs like parsley or cilantro for added flavor.
Serving and Storage Tips:
Serving: This soup can be served hot or cold, depending on your preference. It’s filling enough to be a meal on its own or paired with a side of whole grains like quinoa or brown rice.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. For longer storage, freeze portions in individual containers for up to a month. Reheat on the stove or in the microwave.
Variations:
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