May 5, 2016

Veggie Detox Soup

Everyone needs a good feel good soup in their recipe box. This veggie detox soup is a great alternative to the traditional chicken noodle. Loaded with goodness from the garden to give your body a healthy jumpstart.

The star of this soup is rutabaga! Rutabagas have many benefits including their ability to improve your digestive system, boost your immune system, improve your metabolic function, lowers blood pressure, prevents certain forms of cancer, lowers cholesterol levels, aids in cellular and enzymatic functions, builds strong bones, and can even help you lose weight.

Rutabagas include high levels of manganese, potassium, magnesium, calcium, zinc, phosphorous and iron. well as vitamins like vitamin C, E, K, and members of the B-family.

Ingredients:

1 can pinto beans

1 yellow onion

1 bay leaf

1 tbsp minced garlic

1 1/2 cup chopped carrots

1 cup chopped celery

1 tbsp coconut oil

3/4 cup Italian parsley

2 small peeled and chopped rutabagas

4 chopped plum tomatoes (deseeded)

1 chopped organic zucchini

3 cups lacinato kale

juice of one large lemon

1 tsp black pepper

1 tsp cumin

1 tbsp apple cider vinegar

1 tsp rosemary

1 tsp thyme

30 ounce of organic low sodium vegetable broth/stock

Directions:

In an extra large pot, saute the garlic and coconut oil on medium heat until the garlic browns slightly. .

Place the onions in and cook until the also brown slightly and become translucent.

Add in the carrots, celery, thyme, rosemary, apple cider vinegar, cumin, and black pepper. Allow to cook for 2-3 minutes stirring occasionally.

Stir in the rutabagas. Cook for 1 minute more.

Place the heat on high, and pour in the vegetable broth. Bring to a boil. Add in the kale, zucchini, beans, tomatoes, parsley, and top with a bay leaf. Reduce heat to a simmer, and cover. Allow to cook for another 20 minutes to allow all the flavors to combine.