Detox Veggie Soup (Print Version)
# Ingredients:
→ Base Vegetables
01 -
4 celery stalks, diced
02 -
1 large green cabbage, roughly chopped
03 -
2 bell peppers, diced
04 -
1 medium yellow onion, diced
05 -
6 cloves of garlic, finely chopped
→ Additional Vegetables
06 -
2 cups fresh baby spinach
07 -
2 big tomatoes, diced
08 -
1 cup broccoli slaw, optional
→ Liquids and Seasonings
09 -
9 cups vegetable broth (low sodium)
10 -
1 tablespoon tomato paste
11 -
Juice from 1 lemon
12 -
1 teaspoon black pepper, ground
13 -
2 tablespoons olive oil
14 -
1 tablespoon powdered turmeric
15 -
Salt—season as you like
# Instructions:
01 -
Put olive oil in a big pot and warm it up over medium heat. Toss in celery, peppers, and onion, stirring occasionally for about 5 minutes. Add the minced garlic and stir for another minute.
02 -
Dump the rest of the ingredients, except the spinach, lemon juice, and salt, into the pot. Bring the heat to medium-high and get the mix boiling.
03 -
Turn the heat to medium-low and cover the pot. Let everything bubble away gently for half an hour or until the veggies are nice and soft.
04 -
Take off the lid, then mix in the spinach and lemon juice. Sprinkle some salt to your taste. Serve it up hot and enjoy!
# Notes:
01 -
This can be whipped up in an Instant Pot within 15 minutes or left in a slow cooker for 8-10 hours.
02 -
Store in the refrigerator for up to 3-4 days.
03 -
Freeze it for later—good for up to 6 months in the freezer.