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Skinny Detox Soup
Our “detox” “skinny veggie” and newer cabbage soups have been SO incredibly popular with our readers and within our groups throughout 2018; many of you emailing requesting more soups of this variety.
Each of these soups are incredibly flavorful, simple, and packed to the brim with all the good stuff we need.
I’m not going to tell you to eat this soup alone for weeks at a time.
Nope. Not at all.
I will say that when we prep ahead a large pot of vegetable-packed soup for our week ahead, we are SO much more likely to get more veggies in each day…simply because it’s so convenient and ready!
Soups by nature are very filling and satisfying.
Soups by nature are very filling and satisfying.The large quantity of vegetables in our soups can help release water weight from previous heavier meals.
Many of these vegetables are wonderful for reducing inflammation, especially when eaten regularly, and in place of more processed, carbohydrate-heavy meals.
Exchange one bowl of this soup for one of your typical “heavier” meals each day for a week, and see what happens!
Makes about 6 servings
Ingredients:
- 1 large sweet onion, finely chopped
- 2-3 fresh garlic cloves, minced or pressed
- 2 large carrots, peeled & shredded
- 1 large parsnip, peeled & shredded
- 3 large celery stalks, sliced
- 2 red bell peppers, diced
- 1/2 small cabbage, chopped or shredded
- 2 cups (fresh or frozen) green beans, halved into bite-sized pieces
- 1 Tbsp avocado oil, or olive oil
- 7-8 cups bone broth, I used my homemade bone broth recipe found here
- sea salt and fresh ground black pepper, to your taste
- a handful or fresh parsley, chopped
Instructions:
Heat oil in a large stock pot or dutch oven over medium-high heat.
Add onions, garlic, carrots, parsnips, celery, and bell peppers to pot, sauté stirring often until everything softens, about 8-10 minutes.
Stir in the cabbage and add bone broth or water.
Bring to the boil, then reduce the heat, cover the pot and simmer for about 30 minutes, stirring occasionally.
Add in green beans and simmer for additional 7-8 minutes, or until tender.
Season the soup with sea salt and pepper, to your taste and garnish with fresh chopped parsley.
This soup lasts for 4-5 days in the fridge, and tastes even better the next day so it’s wonderful for meal prep!
Enjoy!
❤Rachel
Heat oil in a large stock pot or dutch oven over medium-high heat. Add onions, garlic, carrots, parsnips, celery, and bell peppers to pot, sauté stirring often until everything softens, about 8-10 minutes.Stir in the cabbage and add bone broth or water. Bring to the boil, then reduce the heat, cover the pot and simmer for about 30 minutes, stirring occasionally.
Heat oil in a large stock pot or dutch oven over medium-high heat. Add onions, garlic, carrots, parsnips, celery, and bell peppers to pot, sauté stirring often until everything softens, about 8-10 minutes.
Stir in the cabbage and add bone broth or water. Bring to the boil, then reduce the heat, cover the pot and simmer for about 30 minutes, stirring occasionally.Add in green beans and simmer for additional 7-8 minutes, or until tender. Season the soup with sea salt and pepper, to your taste and garnish with fresh chopped parsley. Enjoy!
Add in green beans and simmer for additional 7-8 minutes, or until tender. Season the soup with sea salt and pepper, to your taste and garnish with fresh chopped parsley. Enjoy!This soup lasts for 4-5 days in the fridge, and tastes even better the next day so it’s wonderful for meal prep!
Ingredients
- 1 large sweet onion, finely chopped
- 2-3 fresh garlic cloves, minced or pressed
- 2 large carrots, peeled & shredded
- 1 large parsnip, peeled & shredded
- 3 large celery stalks, sliced
- 2 red bell peppers, diced
- 1/2 small cabbage, chopped or shredded
- 2 cups (fresh or frozen) green beans, halved into bite-sized pieces
- 1 Tbsp avocado oil, or olive oil
- 7-8 cups bone broth, I used my homemade bone broth recipe found here
- sea salt and fresh ground black pepper, to your taste
- a handful or fresh parsley, chopped
Instructions
- Heat oil in a large stock pot or dutch oven over medium-high heat.
- Add onions, garlic, carrots, parsnips, celery, and bell peppers to pot, sauté stirring often until everything softens, about 8-10 minutes.
- Stir in the cabbage and add bone broth or water.
- Bring to the boil, then reduce the heat, cover the pot and simmer for about 30 minutes, stirring occasionally.
- Add in green beans and simmer for additional 7-8 minutes, or until tender.
- Season the soup with sea salt and pepper, to your taste and garnish with fresh chopped parsley. Enjoy!
- This soup lasts for 4-5 days in the fridge, and tastes even better the next day so it's wonderful for meal prep!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
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