We are in our first week of the Cleanse and Restore Program. I love to cleanse with whole foods, foods that are nourishing. This soup can be eaten for breakfast, lunch or dinner. For Breakfast try adding 2 eggs on top. Yum. Oh and don't forget to the lemon on top for each serving, so light, refreshing and filling.
A Healthy Detox Soup
Ingredients:
2 medium leeks, cut in half, cleaned well, and cut into small pieces
4 cloves of garlic, crushed into a paste
1 serrano pepper, half of seeds removed, thinly sliced
4 carrots, scrubbed clean, skins on, cut into rough chunks
4 celery stalks, cut into rough chunks
3 small rutabagas, peeled and cut into medium dice
3 small zucchini, diced
8 cups water
3 roma tomatoes, with seeds and skin, diced
2 cups pinto beans, I used dried ones that I cooked before hand, used cooking liquids in soup
2 bunches of kale, thinly sliced
1 juice of 1/2 lemon
maldon salt, to taste
fresh cracked black pepper, to taste
How To:
Heat a large pot over medium heat.
Add the leeks, garlic, and serranos.
Sweat over low heat for 5 minutes, stirring often.
Add carrots, celery and the rutabagas. Cook for about 3 minutes.
Add the water, tomatoes and pinto beans, simmer over low heat for at least 30 minutes.
The longer, the better the flavor is.
15 minutes before serving stir in the kale and zucchini
Cook for 5 minutes.
Stir in lemon juice, or 1 drop of lemon Essential Oil
Season with salt and pepper to taste.
A Healthy Detox Soup
Ingredients:
2 medium leeks, cut in half, cleaned well, and cut into small pieces
4 cloves of garlic, crushed into a paste
1 serrano pepper, half of seeds removed, thinly sliced
4 carrots, scrubbed clean, skins on, cut into rough chunks
4 celery stalks, cut into rough chunks
3 small rutabagas, peeled and cut into medium dice
3 small zucchini, diced
8 cups water
3 roma tomatoes, with seeds and skin, diced
2 cups pinto beans, I used dried ones that I cooked before hand, used cooking liquids in soup
2 bunches of kale, thinly sliced
1 juice of 1/2 lemon
maldon salt, to taste
fresh cracked black pepper, to taste
How To:
Heat a large pot over medium heat.
Add the leeks, garlic, and serranos.
Sweat over low heat for 5 minutes, stirring often.
Add carrots, celery and the rutabagas. Cook for about 3 minutes.
Add the water, tomatoes and pinto beans, simmer over low heat for at least 30 minutes.
The longer, the better the flavor is.
15 minutes before serving stir in the kale and zucchini
Cook for 5 minutes.
Stir in lemon juice, or 1 drop of lemon Essential Oil
Season with salt and pepper to taste.
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