DETOX VEGETABLE SOUP RECIPES

Steps:

• In a large pot, add oil and turn on the heat to medium-high. Add the onion, garlic, and ginger. Sauté for 2 minutes, stirring occasionally. Add the celery, carrots, broccoli, and cauliflower. Stir and cook for about 2-3 minutes, until slightly softened. Stir in the turmeric and diced tomatoes.
• Add water and bring to a boil. Reduce heat and simmer for 10-15 minutes or until vegetables are soft. Stir in the Italian seasoning, salt, and pepper to taste, kale, cabbage and lemon juice near the last 2-3 minutes of simmering.
• Serve hot with chopped parsley.

Steps:

• Place the onion, carrot, celery and broccoli in a large pot. Add 6 cups water, basil and salt to the pot and stir. Bring to a boil over high heat then cover and reduce heat to a low simmer.
• Let simmer for 15 to 20 minutes or until broccoli is tender.
• Meanwhile, in a blender, create your cashew cream. Blend together the cashews and remaining 1 cup water. (If you adjust the serving size, just keep the cashew to water ratio 1:1.)
• Pour the cashew cream into the pot with the veggies and stir.
• Add the green lentils and stir again.
• Add the spinach to the blender, and carefully (let the pot of veggies cool a bit first!) blend the soup in batches until smooth.
• Ladle into bowls, drizzle lightly with olive oil and top with freshly ground pepper, if desired. Enjoy!