After the holidays and after I have eaten more than I had planned, I thought it was a good idea to go on a detox soup.
I found one at glutenfreegoddess.blogspot.com – here and I set to make this delicious soup. As usual, I did not have all the ingredients so I made up my own version and added a few extra spices.
So here’s my version. We loved it and I ate it 4 times in a row. Felt great after, but not sure how much detoxing I did.
Happy detoxing!
Harvest Veggie Detox Soup
1 T. olive oil
4 cloves garlic pressed
1/4 to 1/2 t. ginger powder
2 t. curry powder
1 t. tumeric
1/2 t. cayenne pepper powder
1 onion chopped
3 carrots peeled and chopped
1 cup fresh zucchini cut up in small chunks
1 apple peeled and diced
1 cup pumpkin – fresh (you could use sweet potato or butternut squash if you don’t have pumpkin)
2 cups shredded cabbage
1 qt. water
1 cup tomato paste
1 1/2 cups chick peas soaked already
salt, cajun spice, 2 vegetable bouillon cubes, italian seasonings, Jo Jo Potato seasoning– all to taste
cook in crock pot until everything is tender. pay special attention to the chick peas.
Add 14 oz coconut milk and 1 t. raw honey
and blend in blender a little at a time.
You can garnish with lime slice and cilantro.
I creamed only as I ate the soup. I just added the coconut milk in the soup just before blending and then I could save the soup in the fridge for later, at which time I heated and then creamed the soup.
Perfect for several meals.
If you are doing on stove top, just cook covered on low until all the vegetables are tender. (about 30 min.) In this case I would use canned or cooked chick peas.
Julie Hughes Recipes 