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Everything But The Kitchen Sink Detox Soup (revised)

A couple of weeks ago I had a friend send me a photo of tons of veggies she had and was looking for suggestions (on a meal). I forgot about my favorite soup to make and decided to revisit it myself. The vegetables I use always change (as I use what is readily available in my fridge) but I also changed the cooking method this time  by using my large cast iron skillet.

Items Used:

  • chopped red onion
  • 2-3 chopped garlic cloves
  • chopped red bell pepper
  • chopped jalapeño (use as many or little as you like — depends how spicy you want it)
  • broccoli (including the stalks)
  • cauliflower
  • carrots
  • green beans
  • russet potato
  • sweet potato
  • coconut oil or olive oil (or any oil you have)
  1. Sauté the garlic, onions, and jalapeños until they are soft
  2. Add the remaining vegetables and continue to sauté
  3. Add vegetable broth or water and bring everything to a boil. I know it is ready to be transferred when I am able to pierce the potatoes with a fork.
  4. Allow the stock to cool and using a ladle add the items to a blender. It is very important to let the soup cool a bit other wise the top will fly off the top off the blender. Ask me how I know.
  5. Once all the soup is blended, it is ready to be served or store for later.

Sometimes I will garnish my soup with basil and/or feta and other times I will eat it as is.

 

 

 

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