I’m about to embark on a 2 week cleanse with my naturopath Christina Carreau from Degen’s Health Group in Scarborough and the recipe below is part of her meal plan. To me, a spring cleanse is a great way to press the reset button in my body. I feel like I’m down with the clean eating part, but not drinking coffee (and, who are we kidding, wine) for 2 weeks is really challenging for me. I do it because the benefits are remarkable – after a cleanse I feel lighter, have more energy, I sleep better (and wake up easier…normally we’re talking multiple hits of the proverbial snooze button each morning), and develop a stronger connection to the food I’m preparing and eating.
The recipe below makes an enormous amount of soup. Enough to last you for several meals through out the week. Enjoy a large bowl with a side salad for dinner, or pack it up for lunch. Between meals, this is a great soup to warm up in a mug for a quick snack. It’s packed with veggies, so you know you’re getting ample nutrients. I tried to let the spices do the talking in this dish – the cinnamon and cayenne added such a great kick that I didn’t have to add much salt. I threw in a can of chick peas for an added fiber / protein boost.
Recipe from Angela Liddon’s Oh She Glows Cookbook.
- 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)
- ¼ teaspoon cinnamon
- ¼ teaspoon cayenne pepper, or to taste (optional)
- fine-grain sea salt (I used a few cranks of Himalayan pink 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 ½ of a small lemon (or a whole lemon, depending how much lemon flavor you like)
In a large pot, add the water and turn on the heat to medium-high. After it’s 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 ¼ 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 cooking. Enjoy!
No one’s gonna call the cops on you if you switch up the kale for a gorgeous bunch of rainbow chard (or at least I got off lucky when I did this). I also threw in a can of chick peas, for kicks.