A very spicy and welcome addition to your cleanse diet is this Raw Sweet Potato Bliss Soup
- 2 cups water
- 2 small sweet potatoes, peeled and cubed
- 1 yellow pepper
- 2 stalks celery
- 1/4 small onion
- 6 fresh basil leaves
- 1/2 Tbsp. garam masala
- 1 garlic clove
- 1 avocado
Blend the water and sweet potatoes for 1 minute until smooth.
Then add other ingredients and
Top with fresh parsley.
One great addition to your cleanse diet or really anytime is this Tomato Bisque Soup
- 2 (28-oz.) cans whole tomatoes, drained of their juices
- 4 Tbsp. olive oil
- 4 carrots, peeled and chopped
- 2 shallots, quartered
- Freshly cracked pepper
- 1/2 tsp. crushed red pepper flakes
- 2 garlic cloves, minced
- 1 Tbsp. tomato paste
- 1 (28-oz.) can crushed fire roasted tomatoes
- 1 cup + 2 Tbsp. low-sodium vegetable broth
Preheat oven to 400 °F. In a
mixing bowl, combine drained
whole tomatoes, carrots, shallots, and
1 Tbsp. of the olive oil,
and toss to coat. Season vegetables
with pepper and place on
a baking sheet. Roast until
caramelized, about 30 minutes.
Heat a soup pot over medium heat.
Add remaining olive oil
and allow to warm. Add crushed red
pepper flakes and garlic
and sauté for 1 minute. Add tomato paste
and cook for 1–2 minutes, then add 2 Tbsp. of vegetable
broth. Cook another 2 minutes. Add roasted vegetables,
crushed tomatoes, and
remaining vegetable broth. Season with
pepper and simmer for 15 minutes. Purée the soup with
an immersion blender until uniform in texture. Add more
vegetable broth to adjust
consistency if desired.
Go green with your cleanse diet with this Cleansing Green Vegetable Soup
- 1 Tbsp. olive oil
- 1 yellow onion
- 4 garlic cloves
- 2 cups broccoli florets
- 2 cups diced zucchini
- 2 cups shredded green cabbage
- 2 stalks celery, diced
- 6 cups water
- 1/2 tsp. dried basil
- 1/2 tsp. dried parsley
- 1/4 tsp. dried thyme
- 2 bay leaves
- 10 oz. baby spinach or kale, roughly chopped
- 1/2 cup chopped fresh parsley
- Juice of 1 lemon (about 3 Tbsp.)
- 1 avocado
- 1/2 tsp. black pepper
In a large soup pot, sauté onion
and garlic in 1 Tbsp. olive oil
over medium heat until onions are
translucent, about 3–5 minutes.
Stir occasionally so the garlic
doesn’t burn. Add dried parsley,
basil, pepper, and thyme, and stir for
Add remaining veggies and water,
plus bay leaves.
Cover, bring to a low boil, and
reduce heat. Simmer for 15 minutes.
Turn off heat and add baby
spinach or kale. Stir to incorporate, and cover pot with the lid to let
wilt, about 5 minutes.
Meanwhile, in a blender or food
processor, add avocado, lemon
juice, and 1/4 cup of broth from the
pot, and blend until smooth.
Stir the avocado and lemon mixture
into the broth until
completely incorporated and add
the chopped fresh parsley.
Taste and season with additional
pepper if necessary. Serve hot!