I swear by this soups detox qualities. After a vacation or weekend of binge eating your body needs to be cleansed of all the toxins. I love to eat this soup to get me back on track. Sometimes I even eat it for lunch and dinner a couple days in a row. This soup is completely vegan. My husband likes to add a can of rinsed white cannellini beans to the soup for added protein. Once again this another recipe that shredded chicken can be added to for you meat eaters out there!
Ingredients:
2 cups celery chopped
2 cups onion chopped
1 cup carrots chopped
3 tbs olive oil
4 cloves of garlic minced
3 tsp sea salt
3 tsp pepper
2 tsp ground sage
2 tsp dried oregano
1 tbs fresh rosemary chopped
4 cups of cabbage chopped
2 cups of broccoli chopped
1 vegetable bouillon cube
1 box of vegetable broth
2 cups of water
1 14.5 oz can of diced organic tomatoes
2 bay leaves
In a large stock pot saute olive oil celery, onion, carrots and garlic on medium. Add sea salt and pepper, ground sage, dried oregano and rosemary. Let all ingredients saute together for about ten minutes until vegetables are softened and onion is translucent. Add bouillon cube, vegetable broth, water and canned tomatoes. Stir together and add broccoli and cabbage. Bring to simmer and add bay leaves. Cover and let simmer for 45 minutes. Remove bay leaves and it’s ready to serve.
Top this soup with half an avocado diced and you will benefit from some extra protein and an even yummier taste!
Yield 8-10 servings
Looks amazing!
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