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Detox Soup
This hearty organic vegetable soup is loaded with flavor and cleansing benefits. It can be made in less than an hour and lasts for days.
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Servings: 8
Ingredients
- 1 bunch organic beets with greens washed
- 4 medium organic carrots washed
- 3 small organic sweet potatoes washed
- 2 medium organic parsnips washed and peeled
- 2 cups butternut squash cubed
- 1 medium onion peeled
- 3 cloves organic garlic
- 3 ounces organic shiitake mushrooms stems removed
- 4 large organic kale leaves washed
- 1 tbsp organic garlic peeled and finely chopped
- 1 cup organic cabbage chopped
- 1 bunch organic parsley chopped
- 1 can 14.5 ounces organic diced tomatoes
- 1 tbsp turmeric
- 1 tsp ground cinnamon
- 8 cups organic vegetable broth
- 1 cup filtered water
- 1/4 cup pumpkin seeds pepitas
- salt & pepper to taste
Instructions
- Remove beet greens from beets, chop both into bite-size pieces and add to pressure cooker.
- Chop remaining raw vegetables into bite-size pieces and add to pressure cooker.
- Add turmeric, cinnamon and vegetable broth. Fasten lid to cooker, following manufacturer directions.
- Cook over medium-high heat for 25-30 minutes. Cooker valve should close allowing pressure to build in cooker. A steady release of excess pressure should be heard while cooking.
- After 25 minutes, carefully release pressure until all pressure is gone and top is able to be opened.
- Remove top, ladle into shallow bowls and serve.
- Garnish with pumpkin seeds and season to taste minimally with salt and pepper.
Notes
This soup can be used as a main detox meal. You can also use it as a non-detox soup by adding chicken, or tofu.
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