Sometimes when I've been eating unhealthy I need something to do to help me turn it around. Typically, I turn to juicing but after juicing a few times, I don't think it's the healthiest option for me. So I started searching for healthy cleanses. That's when I found a more nutritious form of juicing, called "Souping". I've actually had this soup before when I did the juice cleanse about a year ago and I really liked it. I like soups because I feel fuller and I feel like I'm getting more nutrition from each meal. This soup is called "Green Detox Soup" and I found the original recipe here. (I would suggest making the original if you have access to all the ingredients- follow link)
Living in Japan has had its difficulties when it comes to groceries because they don't always have a large variety of fruits and veggies at the commissary. Plus, some of the vegetables can be really expensive. So I modified this soup, but I still think its really good. When I made it this time, I think I added to much water because it didn't blend all together very well like it did the first time I made it. I would go with a half cup water instead of the full cup.
Ingredients:
- 1 large clove garlic
- 1 head of broccoli
- 6 kale leaves
- 2 zucchini
- 3 sticks of celery
- 1 cucumber
- 3.5 cups of vegetable stock*
- 1 cup of water
- Handful of Parsley
- 2 tbsp olive oil
- Salt & pepper
*I was hoping to find boxed vegetable stock but could only find it in cans so I used two 14.5oz cans and a half cup of water.
Directions
- Wash and cut up all the vegetables
- Heat the oil on low heat, add in the cut up garlic and slowly cook
- Add the vegetable stock, water, and vegetables (except parsley) and slowly bring to a boil
- Cook until the zucchini is soft, the less you cook the vegetables the better
- Add salt and pepper to taste
- Pour soup into blender and pulse until desired consistency. I pulsed mine for 3-4 minutes but left it a little chunky. (This step may take a couple batches in the blender)
- Top with parsley
- Enjoy!
Living in Japan has had its difficulties when it comes to groceries because they don't always have a large variety of fruits and veggies at the commissary. Plus, some of the vegetables can be really expensive. So I modified this soup, but I still think its really good. When I made it this time, I think I added to much water because it didn't blend all together very well like it did the first time I made it. I would go with a half cup water instead of the full cup.
Ingredients:
- 1 large clove garlic
- 1 head of broccoli
- 6 kale leaves
- 2 zucchini
- 3 sticks of celery
- 1 cucumber
- 3.5 cups of vegetable stock*
- 1 cup of water
- Handful of Parsley
- 2 tbsp olive oil
- Salt & pepper
*I was hoping to find boxed vegetable stock but could only find it in cans so I used two 14.5oz cans and a half cup of water.
Directions
- Wash and cut up all the vegetables
- Add the vegetable stock, water, and vegetables (except parsley) and slowly bring to a boil
- Cook until the zucchini is soft, the less you cook the vegetables the better
- Add salt and pepper to taste
- Pour soup into blender and pulse until desired consistency. I pulsed mine for 3-4 minutes but left it a little chunky. (This step may take a couple batches in the blender)
- Top with parsley
 |
| This is how much it made! |
- Enjoy!
Makes around 5 servings
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