RECIPE ~ Detox Soup

And the new year's efforts continue! This salt-free, naturally flavourful soup was inspired by Gillian McKeith's recipe for Green Goddess Soup, tailor made for winter detox, though I think it's lovely at any time of year. My version turns out more orange than green, but the more greens (kale and spinach) you add, the better the detox.

1 large onion, chopped small
1 clove garlic, minced
2 turnips or 1 sweet potato, peeled and chopped small
4 cups vegetable stock (from 1 vegetable stock cube)
1" piece of ginger, minced
2 large zucchinis, chopped small
2 cups minced curly kale
a large handful of spinach, coarsely chopped
juice of 1 lemon
fresh chopped parsley, flax oil and fresh black pepper for garnish

Saute the onion and garlic in a sauce pan with a little water for a few minutes. Add the turnip or sweet potato and saute until they just begin to soften. Stir in the stock and ginger and simmer for 10 minutes. 

Add zucchini and kale and cook over medium-low heat for half an hour, covered. At the end, stir in spinach and lemon juice, letting the spinach wilt. Puree half the soup in a blender or using a hand blender and serve with a drizzle of flax oil and generous scatter of parsley and fresh pepper. Serves 3.

FOR INDIVIDUAL DOSHAS
VATAS choose sweet potato; replace kale with other leafy greens
PITTAS choose sweet potato; replace spinach with other leafy greens; reduce ginger to 1/2" piece; omit pepper
KAPHAS choose turnips; replace 1 or both zucchinis with 1 or 2 cups chopped cabbage