Detox made easy with these 3 delicious soup recipes
A perfect detox soup is made up of the healthiest ingredients possible. They usually involve pureeing or blending the vegetables up, or at the very least chopping them into bite-sized pieces. This makes the soup easier to digest so your body can absorb and utilize all of the nutrients. The best part about these recipes is that the focus is on taste, so you’re getting a detox dose of vitamins and minerals in a super healthy, proper tasty soup.
Vegetarian Hot and Sour Soup
Ingredients
1 oz. dried mixed mushrooms
8 cups water
3 tablespoons sherry cooking wine
1/4 cup apple cider vinegar
2 tablespoons soy sauce
1-1/2 teaspoons kosher salt
1 tablespoon grated ginger
1 pound extra firm tofu, cut into 1/2 inch cubes
2 tablespoons cornflour
2 eggs, lightly beaten
6 spring onions, trimmed and thinly sliced
1/4 teaspoon white pepper
Pure sesame oil, for serving
Place the dried mushrooms in a bowl and cover with 2 cups of boiling water. Cover and allow to sit for at least 1/2 hour. While mushrooms reconstitute, prepare the other ingredients.
Remove the mushrooms from the hot water and keep the liquid for the soup. Slice the mushrooms thinly.
In a soup pot, combine the remaining 6 cups of water with the reserved liquid from the mushrooms and the sliced mushrooms. Bring to a gentle boil over medium-high heat. Add the sherry, vinegar, soy sauce, salt, ginger and tofu. Reduce the heat and allow to simmer uncovered for about 10 minutes.
In a small bowl, whisk the cornflour with about 3/4 cup of hot broth from the soup pot until cornflour is dissolved. Pour the mixture back into the soup pot, stirring to distribute. The soup should thicken slightly. While stirring constantly, drizzle the beaten eggs into the hot soup. Add the scallions and white pepper and cook for another minute or two.
Serve hot with a drizzle of sesame oil on top.
Sweet Pea and Mint Soup
Ingredients
1 bag frozen sweet peas (16 oz)
1 medium shallot, diced
2 tsps fresh ginger, minced
1/4 cup fresh mint
1 tsp olive oil
water
salt & pepper
In a medium sauce pan heat the olive oil on a low/med setting. Add shallots and ginger and sauté for about 3 minutes.
Next add 3/4 of the bag of frozen peas, stirring for 1 minute.
Add enough water to cover the peas and cook over medium heat for 10 minutes.
Let the soup cool enough to place in a blender. Add fresh mint and puree the combination. Add salt and pepper to taste.
Return the soup to the pan and add the last of the peas. They will defrost in the warm soup but will retain a bit of pop.
Note: If you are cleansing and would like to avoid salt, try it without. The soup has so much flavour on its own that you won’t even miss it!
Detox your way to a healthier, slimmer you!
Tender and Spicy Green Soup
Ingredients
4 celery stalks
1 white onion
1 green bell pepper
5 big handfuls of spinach
2 garlic cloves
1/2 teaspoon cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1 teaspoon dried mint
1 litre of water
Cream or coconut milk (optional)
Sea salt and freshly ground black pepper
Boil water in a pot and add sea salt to your taste. Chop your celery, onion, bell pepper and spinach and add them to the pot. Cook the vegetables over medium heat covered with a lid for 15 minutes until they soften. Turn off the heat, add 2 whole garlic cloves – raw garlic will give it a nice contrasting hot note. Before blending the soup pour out any excess liquid so your soup doesn’t end up too thin.
Pour the soup into bowls, add some cream or coconut milk if you wish, sprinkle with some more freshly ground black pepper and enjoy!
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