Recipes

DETOX & ANTI-INFLAMMATORY GREEN SOUP

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💚 PREPARATION : 15 MIN 💚 COOKING : 20 MIN 💚 TOTAL : 35 MIN    

Over the years, I’ve became more aware of my choices and way of life and how they directly impact my energy level, how I feel and my overall health. This realization materialized even more with the commencement of my studies in nutritherapy. Indeed, I did not fully understand yet how we are constantly being exposed to ‘potential contaminants’ without even knowing and despite our goodwill! I must admit that when found out more about all those food additives in industrial products I used to consume on a regular basis, besides the ones in our environment, I freaked out a little. Unfortunately or fortunately I can’t live in a plastic bubble and feed exclusively off self-grown organic veggies. Anyways that wouldn’t be sane at all and would lead to other problems such as having me become even more freak.

Whether we like it or not, no one is immune against all those toxins which are characteristic of our modern societies. This is why I believe the best protection above all is is to adopt the best possible health practices so our body is just like a shield, well-armed to face aggressions.

The change of season often is a moment of choice to perform a ‘good cleanse’. On spring or summertime the so-called detox smoothies are a thing, but temperature starting to drop below zero calls for some comfort! This is why I created a soup that will give you a boost of vitamins and minerals, as a much as a smoothie would and that will warm up your heart.

INGREDIENTS’ PROPERTIES 

⇒ Turmeric & ginger: These traditionnaly used in indian cuisine spices are kown for their health properties. They strenghten the immune system, encourage digestion and help cleansing the body.

⇒  Rosemary: It is a powerful antioxydant, anti-inflammatory and antimicrobial

⇒  Kale & sweet potato: These colorful veggies are great anti-inflammatories

⇒  Chicken broth: Broth, especially when it’s homemade, contains proteins which are powerful allies against inflammation. If you are on a vegetarian or vegan diet, you can go for vegetable broth and still benefit from the other qualities of this soup.

⇒  Olive Oil: Is part of the fat types to give priority to for preventing multiples illnesses (cardiovascular, cholesterol, diabetes, cancer) and promote good health

INGREDIENTS
  • 1 small onion, chopped
  • 1 tbs olive oil
  • 1/2 sweet potato, cut into thin slices
  • 2 celery stalks, cut into small pieces
  • 2 large kale leaves, cut without the stem
  • 1 small zuchini, chopped
  • 2 to 3 cups of chicken or vegetable broth depending on the desired consistency. I put 3 cups for a more liquid soup.
  • 1 rosemary spring (leaves only)
  • 1 tbs of fresh grated ginger
  • 1 tbs of turmeric
  • Himalayen salt & pepper
PREPARATION
  1. In a large saucepan, heat olive oil, soften the onion and stir in the sweet potato over medium heat.
  2. Add the other vegetables and the broth. Bring to boil, cover and let simmer about 15 minutes or until vegetables are soften.
  3. Mix in blender to a smooth purée. Add salt and pepper to taste.
  4. Keeps for up to a week in the fridge. Can be frozen. Gives 4 portions.

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