Spring Detox Soup
Total Time: 40 minutes
Yield: 6-8 servings
1 T olive oil
1 medium yellow onion, diced
1 large carrot, peeled and chopped
2 celery stalks, chopped
4 garlic cloves, minced
1-2 cups asparagus, cut into 1 inch pieces
1 cup mushroom, diced (those with SIBO/Candida omit)
1 medium tomato, diced
4 cups vegetable stock (or you can use the Magic Mineral Broth recipe)
1 1/2 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1 tsp sea salt
1/2 tsp black pepper
4 cups of baby spinach, stemmed and chopped
2 T fresh parsley, chopped
Heat up a large pot over med-high heat and add olive oil.
Throw in onion, carrot, and celery and cook for 3-5 minutes or until onions are translucent.
Add in garlic and cook for 1 minute.
Add in asparagus and cook for another minute.
Add tomato, mushroom, vegetable broth, and spices and give it a stir.
Bring to a boil and then let simmer, uncovered over med-low heat for 25 minutes.
Add in baby spinach and cook for 3-5 more minutes or until wilted.
Top with fresh parsley and serve warm.
This soup will keep in the refrigerator for a week making it a quick and easy daily meal throughout your detox program. You can also freeze it for several months.
You can really make it your own with whichever vegetables you have in the refrigerator. I have added artichoke hearts, baby kale, green beans, red, yellow, and green peppers, etc.
You can add shredded chicken/turkey for extra protein as well. Always choose organic, free-range when possible.