Detox Soup

Ingredients:

2 Tablespoons olive, avocado, or coconut oil

1 large yellow onion, chopped

2 large carrots, chopped into 1/2-inch rounds

2 ribs celery, thinly sliced

5 cloves garlic, minced

1 Tablespoon freshly grated ginger

2 Tablespoons freshly grated turmeric

1/4 teaspoon cayenne

1 teaspoon sea salt

1/2 teaspoon ground pepper

1 large red bell pepper, thinly sliced

1 pound chicken breasts

6 cups vegetable or bone broth

1 13.5oz. can coconut milk

1 bunch curly kale, roughly chopped

2 Tablespoons lemon juice (juice from half a lemon)

1 Tablespoon tamari, coconut aminos, or soy sauce

1/4 cup fresh cilantro, plus more for topping

Insturctions:

  1. In a Dutch oven or large pot, add oil. Once hot, add onion, carrots, celery and sauté for 5-6 minutes, stirring occasionally.

  2. Add garlic, ginger, turmeric, cayenne, salt, and pepper. Sauté for 1 minute longer.

  3. Add bell pepper, vegetable broth, coconut milk, and chicken to the pot.

  4. Bring the mixture to a boil, reduce heat to a simmer, and cover. Simmer for about 20 minutes or until chicken is fully cooked. When chicken is fully cooked, remove from pot and shred using two forks.

  5. Meanwhile, add kale and simmer for 3-4 minutes, or until kale starts to wilt.

  6. Carefully place shredded chicken back into the soup and stir in fresh cilantro, tamari, and lemon juice. Serve with extra chopped cilantro on top and side of choice.

Notes:

This soup is perfect for meal prep and last in the fridge for up to one week.

Veggies — Swap the veggies out to suit your tastes! Cabbage and/or broccoli would be delicious additions, and they’re both in season! Stick with hearty greens like Kale though as more delicate greens will wilt too much in a soup.

Protein — Swap the chicken for any protein you prefer if chicken isn’t your thing.

Vegan — Make the soup vegan by swapping the chicken for chickpeas, or leave at the chicken and add more veggies! Tofu would also be a good meat substitute as it will soak up all the yummy flavor. Just be sure to add the tofu in large chunks at the end so it doesn’t break down too much.

Herbs — Substitute parsley for cilantro is you prefer a lighter flavor

Ginger — If you can’t find fresh ginger, use 1 teaspoon of ginger powder.

Turmeric — If you can’t find fresh turmeric, use 2 teaspoons of turmeric powder.

Nutrition:

Serving — 1 bowl

Calories — 216

Carbohydrates — 17g

Protein — 18g

Fat — 8g

Sugar — 5g

Sodium — 770mg

Mary Abranyi