It’s good to give your digestive system a break from spices, oils, and rich ingredients periodically. Why wait to do a huge detox at the beginning of the year when you can easily make this simple soup that flushes out toxins and helps keep your gut balanced year round.
I didn’t cleanse in January and instead decided to include more cleansy kinds of foods on a more regular basis. I make this soup intermittently and it lasts for a few days at a time.
There isn’t a real recipe and it’s flexible depending on what you have on hand. Toss everything in there! It’s also a great way to empty out the fridge of vegetables that are on their last leg and reduce food waste. I hate throwing out tons of limp forgotten produce at the bottom of a drawer.
Use plenty of fresh herbs to add flavor that will also enhance the cleansing and detoxifying effects.
Vegetable Suggestions - use any of the following depending on what you have and what needs to be cleared out:
Garlic - minced
Ginger (peeled and grated)
Squash (summer or winter)
Roots (parsnips, turnips, potatoes, beets, etc)
All other vegetables on their last leg
Fresh herbs such as: thyme, rosemary, parsley, cilantro, bay leaves
Salt + Pepper to taste
Water (Broth is optional)
Wash, maybe peel, and rough cut all vegetables to the same size. Place in a pot that is proportional to the amount you have. Add chopped herbs, garlic, ginger etc and a generous pinch of salt and pepper.
Cover ingredients with cold filtered water plus an extra inch. If you have broth available go ahead and use it instead or a combo of broth and water. Bring all this to a gentle boil, stir and reduce heat.
Simmer uncovered for about an hour and adjust salt and pepper to taste. You can also gently mash some of the veggies to thicken the soup if desired.