Let the new year detox begin. Or not, because to be completely honest with you, I eat the same way as I do any other day of the year. I try to eat as clean as possible, so about 70 or 80% of the time. I’m not some crazy super healthy organic person here, I’m all about balance! But of course now we are freshly in the new year, and almost everybody has some type of weight loss resolution or just detoxing phase.
So, I’m here to help you with that! Because, I don’t want you to be hungry and feel deprived, ok.
I made this thick and filling, and as I call it detox soup in the beginning of January because I, like most of us, overindulged on ”naughty” foods over the Christmas and new years period. All the shops were closed so I had to use all the random ingredients I had in the house. That said, I basically just chopped all the veggies I had in the fridge and freezer and cooked them! I mean, we all know what soup is right? It’s just cooked veggies (if vege soup of course) with some seasonings.
BUT! Who the heck can get full and satisfied with just vegetable soup? I sure can’t…not for very long at least. So let me tell you the solution to that. You take some notes from your grandma’s soup and add some grains or legumes to it! Rice goes very well with vegetable soups, or barley too. And so does any grain for that matter or quinoa! My beloved quinoa.
Gosh, I’m craving some warm, hearty soup just writing about this now.
Now, why is this soup going to naturally detox your body you ask?
Well, it is packed full of amazing vegetables that have detoxing properties to flush out the system and leave you feeling healthy and rejuvenating. Onion and garlic, being the base for any soup in my kitchen are both loaded with sulfur which helps detox the liver and that is very important.
Next, we have purple cabbage in there, full of fiber to help you with digestion and releasing toxins out of the body.
Do you even know how many benefits carrots have, besides improving eyesight? Carrots are very powerful immunity boosters and a good source of antioxidants.
Now, parsley is the obvious one with its anti-inflammatory properties, it cleanses the liver and helps eliminate toxins.
Zucchini is also a part of this detox soup and not for its famous weight loss benefits but due to its many vitamins and minerals that ensure optimal health!
The base of this soup is also tomato pulp and tomatoes contain a highly effective antioxidant called lycopene which is going to defend you from many types of cancers, but especially the prostate cancer! So to all the men out there, tomatoes are the bomb.com. They are also a diuretic and increase elimination of toxins and excess water from the body.
And lastly, my favorite ingredient: turmeric, for which I believe is superior to conventional medication. I encourage you right now to pause here, and go research turmeric and benefits of it because it is truly an amazing spice!
Alrighty, now that I got all of the lessons out of the way let’s get into this simple recipe!Print
This is amazing rich detoxifying soup, full of nutrients and antioxidants, perfect for meal prepping! It is very filling and satisfying due to all the amazing fiber from the veggies and carbs from rice and lentils.
- 1 big red onion
- 2 garlic cloves
- 1 can tomato pulp or puree
- 1 large zucchini or 2 small
- 1 large carrot or 2 small
- 1 handfull of parsley and extra for garnish
- 1/2 leek
- 1/4 head of red cabbage
- 120 grams mixed frozen vegetables *
- salt and pepper to taste
- 1 tsp dried oregano
- 1 tbsp turmeric
- 1 cube vegetable stock
- 1 tbsp coconut oil or olive oil
- 80 grams rice **
- 80 grams brown lentils
- Cook rice and lentils in a pot of salted water. I cooked them together in the same pot to make my life easier.
- Prepare all the vegetables by chopping them into small pieces, finely chop the onion and mince the garlic
- Put a tablespoon of coconut oil in a large pot and heat it up on a medium heat. Saute the onion until translucent, for about 3 minutes. Add minced garlic and leek, cook for another 3 minutes.
- Pour in a can of tomato puree and all the chopped vegetables and stir to combine. Cover the vegetables with water and a cube of vegetable stock. Season with all the spices.
- Turn the heat on high and let the soup come to a simmer, then lower the heat, cover the pot and let it cook for 20 minutes until the vegetables are almost done. Then add in the frozen vegetable mix if using, chopped parsley and let everything cook for additional 10 minutes.
- At this point, rice and lentils are done, drain them and add them to the soup. Taste it and season with more salt is needed.
I used a package of frozen vegetables that contained peas, carrots, and green beans, but you can use whatever you’d like or even skip the frozen vegetables
You can substitute any grain here, quinoa works great here!
Store the leftovers in the fridge for up to 5 days or freeze it for longer! This soup gets even more flavourful the next day.