New Year's Day Immune Boosting Detox Soup

by **gina68gt** Fri Mar 12, 2021 3:52 pm

1 tablespoon olive oil MUFA helps lower blood sugar and cholesterol
1 medium yellow and/or red onion diced (reduces inflammation)
6 cloves garlic minced (boosts immune system)
2 inch chunk fresh ginger peeled and minced (boosts immune system)
4 celery stalks diced (adds fiber & vitamins)
4 medium carrots diced (antioxidant, and adds fiber & vitamins)
1 small head of broccoli florets (adds fiber & vitamins)
1 14 ounce can tomatoes or 1 cup fresh diced (high in antioxidants)
8 ounce crimini or shiitake mushrooms reduces inflammation
1 14 ounce can artichoke hearts drained and halved (stimulates bile flow)
1 14 ounce can chickpeas drained and rinsed (adds protein and fiber)
1 tablespoon turmeric powder anti-inflammatory and antioxidant
1 teaspoon cinnamon helps lowers blood sugar
1/2 teaspoon cayenne pepper or to taste (decongestant and appetite suppressant)
1 bay leaf
fine-grain sea salt and black pepper to taste
8 cups low sodium vegetable stock aids weight loss and adds minerals
2 cups kale or spinach de-stemmed and cut in thin strips (antioxidant, and adds fiber & vitamins)
1 cup purple cabbage chopped (detoxifier and aids weight loss)
¼ cup fresh parsley minced (antioxidant)
1 large lemon juiced (liver cleanse)

In a large enamel pot over medium-high heat, add the olive oil and saute the onion, ginger and garlic until soft. Add the celery, carrots, broccoli, tomatoes, and mushrooms. Stir and cook for 3 minutes.
Stir in the turmeric, cinnamon, and cayenne pepper plus salt and pepper to taste. Add the vegetable stock, artichoke hearts, and chickpeas and bring to a boil. Reduce heat and simmer for 15 minutes for the flavors to merge.
Add in the kale, cabbage, parsley and lemon juice and simmer 5 more minutes or until vegetables just start to soften.
Serve hot.