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

Ingredients

• 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

Instructions

1. In a large dutch oven, saute onion in 2 tablespoons oil over medium heat for 2 minutes.
2. Add ginger, and sauce for another 5 minutes, stirring often.
3. Add garlic, sauce for 2 minutes.
4. Add all the spices and cook 1 more minute.
5. Add water, stock, and salt.
6. Bring to a boil.
7. Add mushrooms and rice noodles
8. When rice noodles are almost done add chickpeas, spinach, and apple cider vinegar.
9. Garnish with lime and fresh herbs of choice.
10. Enjoy the cleanse!

xoxo