Having just come back from an all-inclusive in Mexico, a detox soup was in oder. What I love about this recipe is the healing broth is just the backbone and it gives you the ability to create your favorite soup. Usually I add cauliflower, rice noodles, kale, and chickpeas. But we are leaving this weekend and I had portobello mushrooms and spinach to use so I substituted the cauliflower and kale for the other veggies. Both options are yum yum yum.
Tip: The turmeric doesn’t only turn these onions a beautiful yellow hue, it will turn your nails, skin and cutting boards yellow too. So I always make sure to have spare disposable gloves and a plastic cutting board to us when handling this spice.
If your taste buds like it spicy, feel free to add an extra teaspoon of each spice.
Serving Size: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
- 2 tablespoons oil
- 1 onion –diced
- 2 tablespoons fresh ginger- minced
- 5 garlic cloves- minced
- 2 teaspoons fresh turmeric- minced
- 1/4 teaspoon mustard seed (optional)
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- 3 cups water
- 4 cups chicken or vegetable stock
- 1/4 teaspoon cayenne
- 3 teaspoons apple cider vinegar
Optional Soup Additions:
- 1 can cooked chickpeas
- 4 ounces rice noodles
- 2 cups portobello mushrooms
- 4 cups spinach
Garnish with fresh herbs: cilantro, scallions, mint and serve with lime
- In a large dutch oven, saute onion in 2 tablespoons oil over medium heat for 2 minutes.
- Add ginger, and sauce for another 5 minutes, stirring often.
- Add garlic, sauce for 2 minutes.
- Add all the spices and cook 1 more minute.
- Add water, stock, and salt.
- Bring to a boil.
- Add mushrooms and rice noodles
- When rice noodles are almost done add chickpeas, spinach, and apple cider vinegar.
- Garnish with lime and fresh herbs of choice.
- Enjoy the cleanse!