Detox Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Extra Virgin Olive Oil1 head garlic1 large onion4 cups kale, stems removed, leaves torn and loosely packed4 cups chard, stems removed, leaves torn, and loosely packed4 cups green cabbage, shredded2 cups broccoli Florets2 cups cauliflower florets4 cups organic vegetable broth or fat free chicken broth2 cups water2 cups cilantro, stems removed and chopped2 cups parsley, stems removed and chopped4 cups baby spinach, loosely packed2 teaspoons turmeric
Makes 8, 2 Cup servings
Peel loose skin off garlic, and peel onion (drizzle with olive oil). Put in oven at 350 degrees for 45 min. to one hour. Take out, and let cool. Increase temp to 450, put kale, chard, and cabbage (drizzle with olive oil) in for 5 min. then stir, and in for another 5 min. Set aside. Using same cookie sheet and same temp, (covered with foil) put in broccoli and cauliflower (drizzle with olive oil) for 10 min. Stir and in for another 10 min. Remove from oven, set aside.
In large soup pot, add 1 tsp of Olive oil, and saute chopped onions and garlic (remove garlic from skin first) for one minute. Add broth and water, bring to a boil, then add broccoli and cauliflower and boil for 2 minutes. Add kale, chard and cabbage, boil for another minute; stir in cilantro, parsley, spinach and turmeric. Cook one minute until wilted.
Working in batches, ladle soup into a blender. Process on "puree" to desired consistency. OK to leave slightly chunky.
Number of Servings: 8
Recipe submitted by SparkPeople user MONIE48744.
Peel loose skin off garlic, and peel onion (drizzle with olive oil). Put in oven at 350 degrees for 45 min. to one hour. Take out, and let cool. Increase temp to 450, put kale, chard, and cabbage (drizzle with olive oil) in for 5 min. then stir, and in for another 5 min. Set aside. Using same cookie sheet and same temp, (covered with foil) put in broccoli and cauliflower (drizzle with olive oil) for 10 min. Stir and in for another 10 min. Remove from oven, set aside.
In large soup pot, add 1 tsp of Olive oil, and saute chopped onions and garlic (remove garlic from skin first) for one minute. Add broth and water, bring to a boil, then add broccoli and cauliflower and boil for 2 minutes. Add kale, chard and cabbage, boil for another minute; stir in cilantro, parsley, spinach and turmeric. Cook one minute until wilted.
Working in batches, ladle soup into a blender. Process on "puree" to desired consistency. OK to leave slightly chunky.
Number of Servings: 8
Recipe submitted by SparkPeople user MONIE48744.
Nutritional Info Amount Per Serving
- Calories: 125.5
- Total Fat: 3.3 g
- Cholesterol: 1.1 mg
- Sodium: 1,050.7 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 7.2 g
- Protein: 6.8 g
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