Tuesday, April 18, 2017
After A Holiday Dinner ~ Detox with Soup!
The key to a refreshing detox soup is in the combination of veggies and spices. Usually, a detox soup is not one that cannot morph into something new as it is essentially a one or two day deal, having a special purpose. As you have read my previous blog posts, I strongly recommend making soups that can and do morph. Which means you start with a stock and over the week or next five days that stock becomes a variety of soups.
Today, however, its detox soup which requires certain veggies and spices to be blended into an inspiring and reinvigorating cleanse. For this, I prefer to use leek instead of onion, celery stalk, wild parsnip, young carrot, cloves of garlic, fresh spinach leaves or beet root tops and fresh diced tomatoes. Spices used are: kosher salt, fresh ginger, dried mint, white pepper and coriander. Use about one tsp of each, spicing it up as you go if you prefer a stronger taste when it comes to pepper, ginger and mint.