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Recipe: Fall 'Detox' Soup

Updated: Sep 16, 2020


This soup is my go to when the weather starts cooling down and I start wanting warmer foods. It’s packed full of healthy veggies and is a great way to use up what’s in my garden. If buying ingredients from the grocery store, try and get organic as much as possible.

Although it's called a 'detox' soup, you can definitely just eat it as a regular soup. I usually make a big pot and eat it for lunch daily for a full week, while also cutting out coffee, alcohol, sweets, gluten and dairy. This is a great little reset to do here and there throughout the year to help your gut heal and nourish your body with some real goodness, if you can extend it for a couple weeks that’s even better!


Ingredients:

- 2 large carrots, sliced

- 1 bunch of celery (about 6 stalks), sliced

- half a white onion, diced

- 1 can roasted or diced tomatoes, or use fresh tomatoes, diced with the skin removed

- fresh oregano to taste

- 2 gloves of garlic, minced

- 1tbsp cumin

- 1/2tsp turmeric

- 2 cartons of chicken broth

- 1 chicken breast

- 1 hot pepper (seeds removed)

- 1/2 a head of cabbage, chopped


Optional: Organika Collagen Powder - I like using their full spectrum collagen powder in the bone broth flavour for added nutrients and flavour. Recommended use is about 1/2tbsp per serving, I used 3tbsp for this recipe.


Instructions:

- heat a large pot over medium heat

- add olive oil, onions and garlic, cook stirring frequently for 2-3 minutes

- add whole raw chicken breast, cumin and turmeric, cook chicken a couple minutes on each side

- add in remaining ingredients, and season with salt and pepper

- bring to a boil and let simmer for 20 minutes

- remove chicken and shred with a fork then add back into the soup

- cook for another 5-10 minutes








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