Nothing quite says comfort like cozying up with a steaming hot bowl of soup in the cooler months. Fortunately it also means we have an abundance of sulfur-rich detox friendly vegetables in season.
Sulfur-rich vegetables are the key to optimal detoxification. These foods up-regulate enzymatic activity and provide the body with the right substrates to properly detoxify. They also increase the master anti-ageing anti-oxidant glutathione which has been shown to protect key mitochondria from damage and inhibit the effect of carcinogens.
Here's a super popular recipe taken from my eBook The 7 Day Mind Body Reset
This soup is so delicious that it deserves a better name and its a piece of cake to make. Well maybe not cake. Even if you have never boiled water you can make this.
In this recipe you will notice it calls for one litre of organic bone broth or good quality stock. Being one of the most restorative and health promoting foods you can consume, I'll address bone broth thoroughly in a following post. If you're not making your own, grab some pre-made broth or stock off the shelves at Organic Mojo. Do not use those supermarket cube things!
The recipe makes a large pan full so you can divide it up into containers and have on any day during the week as part of a meal or even as a snack. Or, if you have a family just serve it up and they will love it.
The ingredients you will need are:
1 large or two small leeks
2 decent heads of broccoli
3 or 4 sticks of celery
2 or 3 zucchini depending on size 1 red pepper
1 small piece of ginger
1 litre of good quality organic bone broth
sea salt and pepper to taste
(adjust the seasonings at the end or even when you serve it)
A large pan, a sharp knife, a chopping board and a stick blender - or any sort of blender. If you don’t have a blender you get a chunky rather than smooth soup - and some people prefer that, so its up to you.
What you do
First chop up all those great sulphur rich vegetables into smallish pieces and grate the piece of ginger. Put everything in the pan and pour over the cold stock. Bring to the boil and simmer for 20 minutes. If you think it needs a bit more liquid just add water. Take it off the heat. You are going to blend it, so be careful and let it cool down a bit.
I like my soup with some chunky bits so I take out a couple of cups and set aside. Then blitz the rest in the pan with a stick blender until its a beautiful smooth pale green pan of deliciousness. Then I add the soup I didn’t blend, stir through, warm it back up and serve. You can adjust the seasoning at this point with good sea salt and freshly ground black pepper but I prefer to let people do this themselves. And that’s it. I told you it was easy.