Detox Soup

This veggie packed soup is rich in nutrients and full of flavour. Prepare this at the weekend so that you can have some comforting, detox soup waiting for you all week long.

Ingredients

• 1 tablespoon olive oil or coconut oil
• 1 small red onion, chopped
• 4 cloves garlic, minced
• 3 celery stalks, chopped
• 3 medium carrots, chopped
• 1 heaping tablespoon grated ginger
• 1 heaping tablespoon grated turmeric
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cayenne pepper, or to taste (optional)
• 2-3 cups of thinly sliced cabbage
• 1 cup chopped tomatoes
• 1 15 oz can of cannelleni beans, drained and rinsed
• 8 cups water (or 4 cups vegetable broth + 4 cups water)
• Small bunch of swiss chard, stemmed and cut into thin ribbons (or any leafy greens you have)
• 2 zucchinis, chopped
• Juice from 1/2 of a lemon
• Salt and pepper to taste

Method

1. Heat the oil in a large pot over a medium and add in the onions and a pinch of salt.
2. Sautee for 4 – 5 minutes or until the onions are fragrant and beginning to turn translucent.
3. Add the garlic, celery, carrots, ginger, turmeric, cayenne and cinnamon.
4. Season with some salt and pepper and cook for 5 minutes or until the veggies are tender.
5. Add the cabbage, tomatoes, beans, and water (or broth).
6. Turn the heat to high and bring it all to a boil.
7. Reduce the heat and simmer for 10 – 15 minutes or until vegetables are soft.
8. Add the chard, zucchini and lemon juice near the last 2 – 3 minutes of simmering.
9. Season with some more salt and pepper and enjoy!

Serves 6 – 8 – Nutrition per 1/8th serving of the soup
Calories: 90, Fat: 2.4g, Carbohydrate: 14.8g, Fibre: 4.6g, Protein: 4.2g