Cleansing Detox Soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 small head Broccoli
  • 1 cup Cabbage, purple
  • 3 Carrots, medium
  • 3 Celery stalks
  • 2 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 2 cups Kale
  • 1/2 Lemon, juice from small
  • 1/2 Red onion
  • 1 cup Tomatoes

• Baking & Spices

  • 1/8 tsp Cayenne pepper
  • 1/4 tsp Cinnamon
  • 1 Sea salt and black pepper, fine-grain
  • 1 tsp Turmeric

• Liquids

  • 6 1/4 cup Water

Found on theglowingfridge.com

Description

Ingredients

• 1/4 cup water (or vegetable broth)
• 1/2 of a red onion, diced
• 2 cloves garlic, minced
• 3 celery stalks, diced
• 3 medium carrots, diced
• 1 small head of broccoli, florets
• 1 cup chopped tomatoes
• 1 tablespoon fresh ginger, peeled and minced
• 1 teaspoon turmeric (I used powdered)
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cayenne pepper, or to taste (optional)
• fine-grain sea salt and black pepper, to taste
• 6 cups water (or 4 cups vegetable broth + 2 cups water)
• 2 cups kale, de-stemmed and torn in pieces
• 1 cup purple cabbage, chopped
• juice from 1/2 of a small lemon (or a whole lemon, depending how much lemon flavor you prefer)

Directions

• In a large pot, add the water and turn on the heat to medium-high. After its hot, add the onion and garlic. Sauté for 2 minutes, stirring occasionally. Add the celery, carrots, broccoli, tomatoes and fresh ginger. Stir and cook for 3 minutes, adding in extra water or broth as needed (another 1/4 cup). Stir in the turmeric, cinnamon, and cayenne pepper plus salt and pepper to taste. Add in the water or vegetable broth and bring to a boil. Reduce heat and simmer for 10-15 minutes or until vegetables are soft. Add in the kale, cabbage and lemon juice near the last 2-3 minutes of simmering. Enjoy!