Detox Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Detox Soup calories by ingredient
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Introduction

This soup is used with a 14 day detox diet, along with Biogenesis Bio-Cleanse Functional Food. It's very yummy though and really good just for a nice lunch soup. This soup is used with a 14 day detox diet, along with Biogenesis Bio-Cleanse Functional Food. It's very yummy though and really good just for a nice lunch soup.
Number of Servings: 8

Ingredients

    Extra Virgin Olive Oil
    1 head garlic
    1 large onion
    4 cups kale, stems removed, leaves torn and loosely packed
    4 cups chard, stems removed, leaves torn, and loosely packed
    4 cups green cabbage, shredded
    2 cups broccoli Florets
    2 cups cauliflower florets
    4 cups organic vegetable broth or fat free chicken broth
    2 cups water
    2 cups cilantro, stems removed and chopped
    2 cups parsley, stems removed and chopped
    4 cups baby spinach, loosely packed
    2 teaspoons turmeric

Directions

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.

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