Green Detox Soup
This soup is filled with cleansing veggies, garlic, onions, leeks, dandelion, turnip and radish leaves to support the body during the detoxification process. Broccoli, filled with vitamins, minerals and bioactive compounds. Hemp seeds for protein and Japanese Umeboshi vinegar, a potent liver cleanser. I drink this soup, which is actually more like a sipping broth throughout the day when I cleanse. It is cleansing and nourishing. I do not use any oils in this soup when I sauté the alliums with the goal to truly give the body a break from processing too much.
Gather
1 leek, roughly chopped white parts and first 1/3 of the green parts
1 yellow onion chopped
8 cloves garlic, diced
1 large head broccoli, cut into small florets
1 bunch turnip or radish greens, roughly chopped
1/2 bunch dandelion greens, roughly chopped
1/2 bunch Italian parsley, roughly chopped
4-5 leaves Lacinato kale leaves, roughly chopped
1/2 cup / 100 grams hulled hemp seeds
3 tablespoons Umeboshi plum vinegar
1-2 teaspoons salt
Make
Pour about 1 cup of water into a large pot over medium heat. Add the leek, onion, and garlic and cook until softened, stirring frequently. Add a bit more water so the mixture does not dry out or burn. Once the onions are translucent, about 5-6 minutes, stir in the broccoli. Add enough water until it just covers the broccoli. Simmer for 30 minutes. Then add the turnip or radish greens, dandelion greens, parsley, kale, and stir. Add more water until everything is just covered. Simmer until all the greens are wilted, about 7-10 minutes. Turn off heat. Transfer the ingredients and the water into a high speed blender and then add the hemp seeds and the Umeboshi plum vinegar. Blend until smooth. Add the salt to taste. If the soup feels too thick, add a bit of water. The goal is to have more of a sipping broth in lieu of a thick and creamy soup. Pour into a mug or bowl and garnish with fresh chopped herbs like basil, mint and chives. Squeeze a dash of lemon or lime on the top.
