Monikas Detox Soup Recipes

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DETOX SOUP



Detox Soup image

Provided by Giada De Laurentiis

Time 1h35m

Yield 4 servings

Number Of Ingredients 11

2 skin-on bone-in chicken breasts (about 1 1/2 pounds)
3 lemongrass stalks, trimmed and pounded
1 4-inch piece fresh ginger, peeled and sliced
1 carrot, cut into large pieces
1 stalk celery, cut into large pieces
1 shallot, peeled and halved
1 bay leaf
1/2 teaspoon black peppercorns
1 dried Thai chile
Kosher salt
1 5-ounce package baby spinach, coarsely chopped

Steps:

  • Add the chicken, lemongrass, ginger, carrot, celery, shallot, bay leaf, black peppercorns, Thai chile and 1 teaspoon salt to a large Dutch oven or soup pot. Add 6 cups cold water and place over medium heat. Bring the soup to a simmer, skimming off any residue that may come to the top. Reduce the heat to low; cover and cook for 45 minutes or until the chicken is cooked through. Turn off the heat and allow the soup to cool for about 30 minutes.
  • Remove the chicken from the soup and shred the meat, discarding the bones and skin. Strain the stock, discarding the solids, and return the liquid to the pot. Add the shredded chicken back into the stock, along with the spinach, and bring the soup to a simmer over medium-high heat. Serve immediately.

Nutrition Facts : Calories 119, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 62 milligrams, Sodium 367 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 20 grams, Sugar 1 grams

ULTIMATE DETOX SOUP



Ultimate Detox Soup image

This Detox Soup is loaded with fiber and anti-inflammatory ingredients that may help reduce bloating and streamline your digestion. I love how comforting and filling it is!

Provided by Megan Gilmore

Categories     Soup

Time 40m

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil
1 yellow onion (, chopped)
3 carrots (, chopped)
3 celery stalks (, chopped)
5 garlic cloves (, minced)
1 1/2 inches fresh ginger (, minced (about 1 heaping tablespoon))
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons dried thyme ((or 1 teaspoon freshly chopped rosemary))
6 cups water
1 cup dry green or brown lentils
2 teaspoons fine Himalayan salt (, divided)
freshly ground black pepper
1 cup fresh cilantro (, chopped)
1 tablespoon freshly squeezed lemon juice ((or to taste))

Steps:

  • In a large pot (I use a 6-quart one), heat the olive oil over medium-high heat. Add in the onion, carrots, and celery, and stir until softened, about 5 minutes.
  • Add in the garlic, ginger, turmeric, and thyme, and stir until fragrant, about 1 minute more. Immediately add in the water after that, so the garlic won't start to burn.
  • Add in the lentils, 1 teaspoon of salt, and several grinds of black pepper. Bring the liquid to a boil, then lower the heat to a simmer. Cover and let the soup cook until the lentils are tender, about 30 minutes.
  • When the lentils are tender, add in the remaining 1 teaspoon of salt, along with the cilantro and lemon juice. The cilantro will wilt quickly in the hot soup. Adjust any seasoning to taste, and serve warm.
  • Leftover detox soup can be stored in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months.

Nutrition Facts : Calories 169 kcal, Carbohydrate 27 g, Protein 9 g, Fat 3 g, SaturatedFat 1 g, Sodium 850 mg, Fiber 11 g, Sugar 4 g, ServingSize 1 serving

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