Elixir Cleanse Soup Recipes

ELIXIR CLEANSE SOUP

Elixir Cleanse Soup image

This recipe came from the Oprah site...it's originally designed for Wynonna Judd: Journey to Health. The broth is suppose to have healing properties. It also curbs your appetite.

Provided by katie in the UP

Categories Clear Soup

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 piece gingerroot, thumb size, peeled
2 large garlic cloves
1/4 habanero pepper
2 limes, juice of, In a separate bowl
1 quart chicken stock or 1 quart vegetable broth
1/2 seedless cucumber, diced
1/2 carrot, diced
1/2 cup jicama, diced
1 bunch cilantro leaf, picked and minced
1/4 red pepper, diced
1/4 yellow pepper, diced
1/4 orange bell pepper, diced

Steps:

Put garlic, ginger and habanero in a food processor; or blender and grind to a fine puree, adding a few drops of the lime juice to loosen it up a bit.
Place this in a 1 1/2 or 2 qt sauce pan, over med high heat saute for 10 seconds and remove from heat.
Pour in the broth, return pan to heat; let it come to a slow simmer. cook for 15 minutes to incorporate all the flavors.
Divide the garnish vegetables between 4 soup bowls and pour the broth over.

Nutrition Facts : Calories 116.9, Fat 3.1, SaturatedFat 0.8, Cholesterol 7.2, Sodium 351.2, Carbohydrate 16.1, Fiber 1.8, Sugar 6.2, Protein 7

GREEN DETOX SOUP

Green Detox Soup image

Full of iron, potassium, vitamin K, folic acid, and many other nutrients, this cleansing soup full of green veggies is as delicious as it is healthy.

Provided by Buckwheat Queen

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes

Time 55m

Yield 10

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 ½ cups chopped fennel
1 ⅓ cups sliced leeks
1 ¼ cups chopped celery
2 cloves garlic, smashed
1 (10 ounce) zucchini, cubed
1 (10 ounce) package fresh spinach
½ (12 ounce) bag fresh broccoli florets
6 leaves Tuscan kale, ribs removed and cut into small pieces
¼ cup chopped flat-leaf parsley
4 cups low-sodium vegetable broth
2 cups hot water as needed
1 avocado, diced
1 teaspoon spirulina powder
10 tablespoons gomasio (toasted, crushed sesame seeds)

Steps:

Heat oil in a Dutch oven over medium heat. Add fennel, leeks, celery, and garlic cloves and saute until soft and fragrant, 3 to 5 minutes. Add zucchini, spinach, broccoli, kale, and parsley; mix to combine. Cook until kale and spinach have wilted slightly, about 3 minutes.
Stir in vegetable broth and bring to a boil. Reduce heat and simmer, covered, until vegetables are soft, about 15 minutes. Remove from the heat. Puree soup with an immersion blender until smooth, adding hot water if needed to achieve desired consistency. Add avocado and spirulina powder and blend until smooth.
Ladle soup into bowls and serve each with 1 tablespoon gomasio.

Nutrition Facts : Calories 147.4 calories, Carbohydrate 14.4 g, Fat 10.6 g, Fiber 3.9 g, Protein 6.1 g, SaturatedFat 0.9 g, Sodium 384 mg, Sugar 2.2 g

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