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Green Soup with Detoxing Qualities

Detoxing with foods typically refers to the practice of consuming specific foods or diets with the aim of eliminating toxins or harmful substances from the body. The concept is rooted in the idea that our bodies accumulate toxins from various sources, such as environmental pollutants, processed foods, and metabolic waste, and that certain foods can help facilitate the removal of these toxins. What can we eat that will help with this process? I love this Green Soup that has many of the following essential components.
 Vegetables: which are rich in vitamins, minerals, antioxidants, and dietary fiber.
 Fiber: aids in digestion and promote regular bowel movements, which can help eliminate waste and toxins from the body.
 Antioxidants: leafy greens are believed to help neutralize harmful free radicals in the body, potentially reducing oxidative stress and damage.
 Herbs and Spices: incorporate herbs like cilantro and parsley, which have detoxifying properties.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Lunch, Soup
Cuisine American
Servings 6
Calories 132 kcal

Equipment

  • 1 fry pan
  • 1 knife
  • 1 cutting board
  • 1 blender high speed preferred
  • 1 soup pot

Ingredients
  

  • 4 zucchini medium- cut into chunks
  • 1 slice mushroom dried Reishi
  • 1 Bay leaf
  • 1 onion medium - chopped
  • 2 cloves garlic chopped
  • 1 dash sea salt
  • 1 TBSP ghee or olive oil
  • 1/2 tsp cumin
  • 1 cup mushrooms shitaki- sliced
  • 2 cups kale or other greens - chopped
  • 1 cup parsley
  • 1 cup cilantro
  • 1/2 cup sauerkraut adds probiotics
  • 1 lemon juiced
  • 2 TBSP nutritional yeast optional
  • 1 tsp smoked paprika optional
  • 2 TBSP olive oil

Instructions
 

  • Cut zucchini into even chunks
  • Add to pot and cover with water
  • Add salt, Reishi and bay leaf
  • Cook on a slow boil until zucchini is tender
  • While the zucchini is cooking, chop your onion, mushrooms and garlic and saute in the ghee with cumin.
  • Remove the Reishi and bay leaf and add the zucchini and water into your blender.
  • Blend until smooth.
  • Add the onion mix to the blender and blend until smooth.
  • Add the kale to the bender and blend until smooth.
  • Add the parsley and cilantro, juice of lemon, olive oil and blend.
  • Taste for seasoning and adjust to your liking. I like to add some nutritional yeast for its benefits as well as some smoked paprika for flavor.
  • Serve with a topping of hemp hearts or sesame seeds.

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.
Adding 1/4 cup cooked quinoa to this soup will give it a protein boost.
Here is the link to buying the Reishi - https://amzn.to/3sPLfqz
 

Nutrition

oxalates: 9mgCalories: 132kcalCarbohydrates: 13gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 6mgSodium: 114mgPotassium: 876mgFiber: 5gSugar: 5gVitamin A: 2870IUVitamin C: 61mgVitamin D: 0.03µgVitamin E: 1mgVitamin K: 131µgCalcium: 107mgIron: 2mgMagnesium: 46mgPhosphorus: 112mgSelenium: 3µgZinc: 1mg
Keyword detox, greens, soup, zucchini
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