Tag: soup

Raw Sweet Potato Bliss Soup

A very spicy and welcome addition to your cleanse diet is this Raw Sweet Potato Bliss Soup

INGREDIENTS

  • 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

DIRECTIONS

Blend the water and sweet potatoes for 1 minute until smooth.

Then add other ingredients and blend.

Top with fresh parsley.

Tomato Bisque Soup

One great addition to your cleanse diet or really anytime is this Tomato Bisque Soup

INGREDIENTS

  • 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

DIRECTIONS

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.

Cleansing Green Vegetable Soup

Go green with your cleanse diet with this Cleansing Green Vegetable Soup

INGREDIENTS

  • 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

DIRECTIONS

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 1 minute.

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!

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