I just got back from an awesome family vacation on Lake Winnisquam in New Hampshire - a family tradition for 13 years now! Most nights, dinner is a community event, so we have steak night, spaghetti and meatball night...you get the idea. After all the delicious home cooked food I decided I need to put my body through detox again. I might just be crazy.
For my second detox I decided I needed to make some veggie soup! Last time I didn't have something quick and easy like this to go to, so this time it was a must.
I'm already starving. It's only day 2 of 7. Detox is hard, but sooo worth it.
I love all kinds of vegetables, so in this soup I basically just threw in a little of everything that I like. Feel free to change it up to suit your tastes and you can do the same with the spices. This is kind of a "clean out the fridge" kind of soup.
4 cloves garlic, minced (this is a lot because I love garlic - feel free to cut it back to 2)
1 medium onion, diced
6 carrots, peeled and sliced up
1 qt Organic Vegetable Stock or Broth (you can use any one with no fat or additives)
½ lb brussels sprouts, cut into bite size pieces, about 2 cups worth
1 can (28 oz) diced tomatoes (low or no salt and no added sugar)
1+ Tbsp Italian seasoning
1-2 qts cold water (depending on the size of your pan)
½ lb green beans, chopped
½ lb asparagus, chopped
2+ tsps black pepper
Salt to taste (optional)
Juice of 2 lemons
In a large soup pan sauté garlic over med heat in about
½ cup of the vegetable stock. Add the onions and carrots and remainder of the stock; turn heat up to medium/high. Cook for about 10-15 minutes and then add the brussels sprouts, green beans, tomatoes, Italian seasoning and water. Cook another 10-15 minutes and then add the asparagus - if you want to add greens like spinach add those now as well (extra fiber = filling!) Turn the heat down, add the black pepper, salt (optional) and fresh lemon juice and let
everything simmer for another 8 minutes or so to combine flavors
Veggies are better for you when cooked al dente!