Recipe: Detox Vegetable Soup

I had too much fun last night. And so, I'm having this for dinner tonight:


It's not raw, but it's vegan and full of fresh vegetables and spices. I used fresh ginger and fresh turmeric, and tripled the quantities. I also poured it over a bed of seaweed - lots of seaweed. And no, there is nothing redeeming about ketchup. It's crack and I've always loved it. Especially this kind (Balsamic). Soon enough, I'll make my own.


Detox Vegetable Soup Recipe

  • 1+ tbsp coconut oil or olive oil
  • 1 scallion, diced
  • 3 cloves garlic, minced
  • 3 cups mushrooms
  • 1 cup chopped carrots
  • 2 cups chopped broccoli
  • Sea salt and black pepper, to taste
  • 1+ tbsp grated ginger
  • 1 tbsp ground turmeric
  • 2 teaspoons cumin
  • 1 teaspoon cinnamon
  • 5 cups vegetable broth (I used water)
  • 2 large nori seaweed sheets, chopped. (I used this amount for one serving - which I poured the soup over.)
  • 2 cups kale, collard greens, or spinach
  • Parsley or cilantro (handful)

In a pan, sauté oil, onion and garlic for about 5 minutes.

Add the mushrooms, carrots, and broccoli. Season with salt and pepper and sauté for 5 minutes more.

Stir in the ginger, turmeric, cumin, and cinnamon and sauté for 1 to 2 minutes.

Add the broth or water and stir to combine. Bring to a boil and then reduce the heat to medium-low and simmer until the vegetables are tender, 10 to 20 minutes.

Just before serving, stir in the nori (if using) and greens and cook until wilted. Season with salt and pepper and a squeeze of fresh lemon juice, if desired.

Adapted from Oh She Glows.