Slimming Detox Soup

• Gluten free

• Produce

  • 1 handful Baby kale and or spinach, leaves
  • 1 Bell pepper
  • 1 handful Broccoli florets, small
  • 1 Carrot, large
  • 1 handful Cauliflower florets, small
  • 1 Chili pepper, hot
  • 2 cloves Garlic
  • 1 thumb sized piece Ginger, fresh
  • 1 Golden beet, medium
  • 1 handful Grape tomatoes, small
  • 3 Mushrooms
  • 1 handful Pea pods
  • 1 handful Red cabbage
  • 1 Shallot, large

• Canned Goods

  • 1 32 ounce carton Swanson unsalted chicken broth

• Baking & Spices

  • 1 Salt and black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 sprinkling Parmesan or other hard italian cheese, grated

Found on theviewfromgreatisland.com

Directions

• Heat the olive oil in a large heavy bottomed pan. Gently saute the shallot, garlic, and ginger for a few minutes until softened.
• Add the broth to the pan and bring up to a simmer. Add the carrots and beets and simmer for several minutes.
• Add in the broccoli and cauliflower florets and the hot pepper, if using, and simmer for another couple of minutes. The veggies should be just barely tender. If not, cook a little longer.
• Next go the pea pods, mushrooms, red cabbage, and bell pepper. Bring back to a boil and then turn down the heat again, these veggies dont require much cooking at all. Season to taste with salt and black pepper.
• When you are ready to serve, throw in the leafy greens and the tomatoes and give everything a stir.. Garnish each bowl with a sprinkle of cheese.