• 4 Red Bell Pepper (sliced)
• 1 head Cauliflower (chopped)
• 1 tbsp Olive Oil
• 1 tbsp Olive Oil
• 1 Onion (chopped)
• 2 Garlic Cloves (minced)
• 1 tsp Thyme
• 1 pinch Cayenne Pepper
• 4 cups Vegetable Broth
• 1 tsp Paprika
• 4 oz Vegan Cheese
• 1 tsp Himalayan Salt

Directions

1. Place the red peppers on a baking sheet with the cut side facing down, broil until the skins are blackened, about 10 minutes, place in a sealable container and let ‘steam’ for 20 minutes before pinching the skins off and dicing.
2. Meanwhile, toss the cauliflower in the oil, place it in a single layer on a baking sheet and roast in a preheated 400F/200C oven until tender and caramelized, about 20-30 minutes, mixing once in the middle.
3. Heat the oil in a large pan over medium heat and cook the onion until tender, about 5-7 minutes.
4. Add the garlic, thyme, and red pepper flakes and cook until fragrant, about a minute.
5. Add the roasted red peppers, cauliflower, broth, paprika, and vegan cheese and simmer for 10 minutes before pureeing to the desired consistency with a hand blender.
6. Season with salt and serve garnished with vegan cheese.

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Creamy Roasted Asparagus & Cauliflower Soup

Ingredients

• 2 lbs. Asparagus (chopped)
• 1 head Cauliflower (chopped)
• 1 tbsp Olive Oil
• 1 tsp Himayalan Salt
• 1 tsp Cayenne Pepper
• 1 Onion (chopped)
• 2 Garlic Clove (chopped)
• 4 cups Vegetable Broth
• 4 oz Vegan Cheese
• 1 tbsp Fresh Basil (chopped)
• 1 tsp Lemon Zest
• 1 tbsp Lemon Juice

Directions

1. Toss the asparagus and cauliflower florets in the oil along with the salt and pepper, arrange them in a single layer on a large baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes, mixing half way through.
2. Meanwhile, heat the oil in a pan over medium heat, add the onions and cook until tender, about 5-7 minutes.
3. Add the garlic and cook until fragrant, about a minute.
4. Add the broth and asparagus and cauliflower, bring to a boil, reduce the heat and simmer for 10 minutes.
5. Add the vegan cheese, basil, lemon zest, and lemon juice let the brie melt and season with salt and pepper to taste before pureeing to the desired consistency and enjoying!

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Spicy Roasted Corn & Jalapeno Avocado Soup

Ingredients

• 1 tbsp Olive Oil
• 2 cups Corn
• 2 Jalapeno Peppers (diced)
• 4 Green Onions (thinly sliced) 
• 3 Garlic Cloves (minced)
• 4 cups Vegetable Broth
• 1 Avocado
• 2 tbsp White Miso Paste
• 1 Lime, Zest & Juice

Directions

1. Heat the butter in a large heavy bottomed pan over medium-high heat, add the corn, jalapeno and the whites of the green onions and let sit until the corn starts to char a bit before mixing and letting char again, about 15 minutes.
2. Add the garlic and the greens of the green onions and cook until fragrant, about a minute.
3. Add the broth and avocado, bring to a boil and let simmer for a few minutes before pureeing with a hand blender (or in a blender or food processor) 
4. Enjoy!

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Creamy Vegetable Soup with Leek (Dairy-Free)

Ingredients

• 3 tbsp Olive Oil
• 3 Leek Stalks (sliced)
• 3 garlic cloves minced
• 1 cup of Corn (frozen)
• 4 med Sweet Potatoes (diced)
• 2 med Carrots (diced)
• 4 cups Vegetable Broth
• 1 tsp Nutmeg
• 1 tsp Oregano
• 1 tsp Black Pepper
• 1 tsp Cayenne Pepper 

 Directions

1. Cut off the root end and dark green tops of the leek. We only want the white and light green parts. Slice open lengthwise and clean thoroughly (leeks tend to trap dirt in the layers). Then cut finely.
2. Add the leek, garlic, and frozen corn to the pot and cook on medium for a few minutes until the leek has softened (and corn should be thawed). Now add the potato and carrot dices and pour broth over. All the vegetables should be covered.
3. Bring to a boil, then turn to low and simmer until potatoes and carrots are soft (about 20 minutes).
4. Puree about 1/3 of the soup in a blender. Add pureed soup back into the pot. Season to taste with nutmeg, oregano, black pepper (about 1/2 teaspoon each) and cayenne pepper (1/4 teaspoon), if you would like some heat.
5. Served topped with the green onion slices or even some raw leeks.

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Collard Greens and White Bean Soup

 Ingredients

•  1 Onion (chopped)
• 3-4 Garlic (minced)
• 1-1 1/2 lbs. Collards, Kale, Chard (chopped)
• 2 Celery Stalks (chopped)
• 2 Carrots (diced)
• 4 cups Vegetable Broth
• 1 tsp Thyme
• 2 (15-oz) can White Beans (drained/rinsed)
• 2-4 cups Water
• 1 1/2 tsp Oregano
• 1 tsp Thyme 
• 1/4-1 tsp Paprika or Chipotle Chili Powder
• 1/4 tsp Cayenne Pepper
• 1 tsp Himalayan Salt

 Directions

1. Heat a pressure cooker and add the onion.
2. Cook, stirring, until onion is tender, adding water by the tablespoon to prevent sticking.
3. Add the garlic and cook for another minute.
4. Put the next 5 ingredients into pressure cooker and seal.
5. Bring to high pressure and cook for 5 minutes.
6. Remove from heat and release the pressure manually.
7. (Set manual setting on the electric pressure cooker for 5 minutes then quick release pressure. If cooking without a pressure cooker, cook covered in a large pot until collards are tender, about 30 minutes.)
8. Add the beans, 2 cups of water or broth, and the remaining seasonings. Simmer for at least 20 minutes to allow flavors to combine.
9. While cooking, add additional water or broth if the soup seems too dry. Serve topped with vegan parmesan, if desired.
10. Enjoy!

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Ultimate Vegetable Soup

Ingredients

• 1 Onion (chopped)
• 3 Garlic Cloves (minced)
• 2-3 Carrots (chopped)
• 1 Zucchini (diced)
• 1 1/2 cups Cabbage (sliced)
• 2 cups Broccoli (chopped)
• 2 cups Cauliflower (chopped)
• 1 1/2 cups Mushroom (sliced)
• Large handful Spinach (or more)
• 1 (15 oz.) can Diced Tomatoes
• 8 cups Vegetable Broth
• 1 tsp Himalayan Salt
• 2 cups Red Quinoa

Directions

1. Prep veggies: mince garlic and diced onion, carrots, zucchini, mushrooms. Roughly chop cabbage and cut broccoli and cauliflower into small bite-sized pieces.
2. In a large stockpot over medium heat, sauté onion for 5-7 minutes. (I use 3 Tbsp. broth/water for no-oil sauté method.)
3. Add garlic and cook 30 seconds.
4. Add broth, tomatoes with juice, and all veggies (except spinach).
5. Increase heat and bring to a boil.
6. Reduce heat, cover, and simmer for 20-30 minutes or until veggies are desired tenderness.
7. Stir in spinach, and salt to taste.
8. Enjoy!

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Flush the Fat Away Vegetable Soup

 Ingredients

•  4 cups Baby spinach
• 1 Bay leaf
• 3 Carrots (chopped)
• 1 Celery Stalk (chopped)
• 1 Garlic Clove (minced)
• 2 (15 oz) cans Garbanzo Beans
• 1 Sweet potato (diced)
• 1 (14.5 oz.) can Tomatoes, no salt added
• 1 Yellow Onion (chopped)
• 4 cups Vegetable broth, low-sodium
• 1/8 tsp Allspice
• 1/2 tsp Black pepper
• 1 Pinch Kosher or sea salt
• 1 tsp Paprika
• 1 1/3 tbsp Olive oil

Directions

1. In a large stockpot, heat oil, sautee garlic, onions, sweet potatoes, celery and salt. Cook for 15 mins.
2. Add Vegetable broth, tomatoes, carrots, garbanzo beans, allspice, pepper, and paprika. Bring to a boil. 
3. Reduce heat, cover and simmer for 20 minutes. 
4. Enjoy!

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Cleansing Detox Soup 

Ingredients

• 1/2 Red Onion (chopped)
• 2 Garlic Cloves (minced)
• 3 Celery Stalks (diced)
• 3 med Carrots (diced)
• 1 head of Broccoli (chopped)
• 1 cup Tomatoes (diced)
• 2” Ginger Knob (minced)
• 1 tsp Turmeric
• 1/4 tsp Cinnamon
• 1/8 tsp Cayenne Pepper
• 6 cups Water
• 2 cups Kale (chopped)
• 1 cup Purple Cabbage (chopped)
• 1 tbsp Lemon Juice

Directions

1. In a large pot, add the water and turn on the heat to medium-high. After it’s hot, add the onion and garlic. Sauté for 2 minutes, stirring occasionally.
2. Add the celery, carrots, broccoli, tomatoes and fresh ginger. Stir and cook for 3 minutes, adding in extra water or broth as needed (another 1/4 cup).
3. Stir in the turmeric, cinnamon, and cayenne pepper plus salt and pepper to taste.
4. Add in the water or vegetable broth and bring to a boil. Reduce heat and simmer for 10-15 minutes or until vegetables are soft.
5. Add in the kale, cabbage and lemon juice near the last 2-3 minutes of simmering.
6. Enjoy!

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Broccoli & Arugula Soup

 Ingredients

• 1 tbsp Olive Oil
• 1 Garlic Clove (minced)
• 1/2 Onion (diced)
• 1 head Broccoli (chopped)
• 2 1/2 cups Water
• 1/4 tsp Himalayan Salt
• ½ tsp Cayenne Pepper
• 3/4 cup Arugula
• 1/2 Lemon

Directions

1. Heat the olive oil in a medium nonstick saucepan over medium heat.
2. Add the garlic and onion and sauté for just a minute or until fragrant.
3. Add the broccoli and cook for four minutes or until bright green.
4. Add the water, salt and cayenne pepper, bring to a boil, lower the heat and cover. Cook for eight minutes or until the broccoli is just tender.
5. Pour the soup into a blender and puree with the arugula until quite smooth. Be very careful when blending hot liquids; start slowly and work in batches if necessary (you don’t want the steam to blow the lid off).
6. Serve the soup with a bit of fresh Lemon.

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Detox Carrot Ginger Soup

Ingredients

• 2 tbsp Olive Oil
• 2 tbsp Ginger Root (minced)
• 1 tsp Turmeric
• 1 Garlic Clove (minced)
• 1 bunch Carrots (chopped)
• 4 cups Vegetable Stock
• 1 tsp Himalayan Salt
• ½ tsp Cayenne Pepper
• 1 Scallion (thinly sliced)

Directions

1. Heat a large soup pot over medium-high heat. Add olive oil. Add turmeric and toast spice for 1 minute.
2. Add ginger and garlic and sauté for 2 minutes. Add carrots and mix well.
3. Add stock and simmer for 20-30 minutes until carrots are softened.
4. Turn heat off and let cool slightly. Using an immersion blender, puree soup. Turn the heat back on to warm up soup.
5. Serve with scallions as a garnish and finish a pinch of salt and pepper.
6. Enjoy!

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Southwest Chicken Detox Soup Recipe

Ingredients 

• 1 1/2 lbs. Boneless, Skinless Chicken Breasts
• 1 Onion (chopped)
• 4 Garlic Cloves (minced)
• 1 tbsp Olive Oil
• 3 can (4.5-ounce cans) Green Chilies
• 1 (14.5 ounces) "Fire Roasted" Crushed Tomatoes
• 3 qts. Chicken Broth
• 1 tbsp Ground Cumin
• 1 tsp Cayenne Pepper
• 1/2 tsp Turmeric
• 2 1/2 cups Carrots (chopped)
• 4 cups Cabbage (chopped)
• 3 cups Broccoli Florets (chopped)
• 2 Avocados (diced)
• 1 1/2 tsp Himalayan Salt

Directions

1. Set a large 6-8-quart pot over medium heat. Add the olive oil, chopped onions, and garlic. Sauté for 5-6 minutes to soften.
2. Then add whole raw chicken breasts, green chilis, crushed tomatoes, chicken broth, all the spices, carrots, and 1 1/2 teaspoons salt.
3. Bring to a boil, lower the heat, and simmer for 20+ minutes, until the chicken breasts are cooked through.
4. Then remove the chicken with tongs and set them on a cutting board to cool.
5. Add the chopped cabbage and broccoli to the pot. Continue to simmer to soften the broccoli. Meanwhile, shred the chicken breasts with two forks, and stir it back into the soup. Once the broccoli is tender, taste, then salt and pepper as needed.
6. Serve warm with a generous amount of diced avocado on top!
7. Enjoy!

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Cabbage Soup (Wonder Soup) 

Ingredients

• ½ head of Cabbage (chopped)
• 1 cup Celery (diced)
• 1 cup white or yellow onion, diced
• 1 cup carrots (diced)
• 1 Green Bell Pepper (diced)
• 2-3 Garlic (minced)
• 4 cups Vegetable Broth
• 1 (14 oz) can Basil, Oregano, Garlic Diced Tomatoes
• 1 tsp Oregano
• 1 tsp Basil
• ½ tsp Cayenne Pepper
• ½ tsp Himalayan salt

Directions

1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
2. Add celery, onions, bell peppers, and carrots. Sauté until slightly tender.
3. Stir in garlic.
4. Pour in chicken broth.
5. Stir in tomatoes and cabbage.
6. Bring to a boil and then reduce heat.
7. Cook until cabbage is tender.
8. Stir in oregano, basil, red pepper flakes, cayenne pepper and salt
9. Enjoy!

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Detoxifying Roasted Carrot & Butternut Squash Soup

Ingredients

• 3 lbs. Carrots (chopped)
• 3 med Butternut Squash (chopped)
• 1 1/2 cup Shallots (sliced)
• 6 tbsp Avocado Oil
• 12 cups Vegetable Stock
• 3 cups Coconut Milk
• 3 tbsp Fresh Ginger (grated)
• 3 tsp Himalayan Salt
• 1 tsp Cayenne Pepper

Directions

1. Preheat oven to 400 degrees.
2. Place the carrots, butternut squash and sliced shallots on a parchment-lined baking sheet.
3. Drizzle with avocado oil and sprinkle with salt.
4. Lightly toss to coat.
5. Roast for 30 minutes, or until carrots and squash are fork tender.
6. Once cooled slightly, transfer to a blender along with the vegetable stock, coconut milk, ginger, salt, and pepper. You might need to do this in two batches if you have a smaller blender.
7. Blend until smooth and creamy, adding additional stock or water to thin if needed.
8. Enjoy!

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Watercress Detox Soup

Ingredients

• 1 bunch Watercress (chopped)
• 1 head Broccoli (chopped)
• 1 Onion (diced)
• 1 tbsp Olive Oil
• 1 Garlic Clove (minced)
• 700ml Water
• 1/2 cup Coconut Milk
• 1 tsp Paprika 
• 1 tsp Turmeric
• 1 tsp Himalayan Salt
• 1 tsp Cayenne Pepper
• 1 cube Vegetable Bullion

Directions

1. Heat the oil in a saucepan and brown the onions.
2. Add in garlic, and diced broccoli and sauté for 5-10 minutes (or until broccoli is soft).
3. Add watercress and spices and sauté for another 5 minutes, then fill with the water.
4. Bring to the boil and a simmer for 5 more minutes.
5. When all the veggies are cooked through blend with a hand blender or transfer to a high-power blender. Blend together until smooth.
6. Enjoy!

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Slimming Detox Soup 

Ingredients

• 2 tbsp Olive Oil
• 1 lg Shallot (thinly sliced)
• 2 Garlic (minced)
• 2” Ginger Knob (grated)
• 32 oz Vegetable Broth
• 1 lg Carrot (chopped)
• 1 med Golden Beet (chopped)
• 1 handful of Broccoli Florets (chopped)
• 1handful of Cauliflower Florets (chopped)
• 1 hot Chili Pepper (minced)
• 1 handful of Pea Pods (cut in halves)
• 1 handful of Mushrooms (sliced)
• 1 handful Red cabbage (chopped)
• 1 Bell Pepper (sliced)
• 1 tsp Himalayan Salt
• 1 handful of Baby Kale
• 1 handful of Spinach Leaves
• 1 handful of Small Grape Tomatoes (cut in half)

Directions

1. Heat the olive oil in a large heavy bottomed pan. Gently sauté the shallot, garlic, and ginger for a few minutes until softened.
2. Add the broth to the pan and bring up to a simmer. Add the carrots and beets and simmer for several minutes.
3. Add in the broccoli and cauliflower florets and the hot pepper, if using, and simmer for another couple of minutes. The veggies should be just barely tender. If not, cook a little longer.
4. Next go the pea pods, mushrooms, red cabbage, and bell pepper. Bring back to a boil and then turn down the heat again, these veggies don't require much cooking at all. Season to taste with salt.
5. When you are ready to serve, throw in the leafy greens and the tomatoes and give everything a stir.
6. Enjoy!

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Detox Turmeric Lentil Soup

Ingredients

• 1 tbsp Olive Oil
• 1 cup Onion (chopped)
• 1 cup Celery (chopped)
• 1 cup Turnip (chopped)
• 2 1/2 cups Sweet Potato (diced)
• 2 Garlic Cloves (minced)
• 1 tsp Himalayan Salt
• 1 tsp Cayenne Pepper
• 2 tsp Dried Thyme
• 1 cup Green Lentils
• 1 cup Red Lentils
• 1 - 2 tbsp Turmeric
• 1 tsp Ginger (minced)
• 1 tsp Cumin
• 4 cups Vegetable Broth
• 2 cups Water
• 1 cup Almond Milk
• 1 cup Spinach
• 1 cup Fresh Parsley
• 1 tsp Lemon Juice
• 1/2 tsp Red Pepper Flakes

Directions

1. Heat the oil in a large stockpot. Add onions, celery, turnip, potato, and garlic and sauté for about 5 minutes until everything softens slightly. Season with salt, and thyme and cook about 2 minutes.
2. Add lentils, turmeric, ginger, and cumin and sauté 1 - 2 minutes, then add the broth and water. Bring the soup to a boil, cover and reduce to simmer for 30 minutes.
3. Remove from heat and stir in almond milk, spinach, herbs, lemon, and pepper flakes until spinach has wilted.
4. Enjoy!

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Detox Red Beet Soup with Coconut & Lime

Ingredients

• 2 tbsp Coconut Oil
• 1 Red Onion (diced)
• 1 1/2 lbs. Beets (chopped) (about 4 cups)
• 1 tbsp Ginger Root (minced)
• 2 Garlic cloves (minced)
• 2 (14.5 oz.) cans Coconut Milk
• 2 cups Vegetable stock
• 1 tsp Himalayan Salt
• 1 cup Whole Raw Cashews
• 2 tbsp Lime Juice (plus 1 whole lime cut into wedges for garnish)
• 1/4 cup Cilantro Leaves (for garnish)

Directions

1. In a large stockpot, heat the oil over medium-high heat. Sauté the onion until translucent and soft, 5 minutes. Add the beets, ginger, and garlic. Cook for 5 more minutes, or until vibrant in color and quite fragrant.
2. Carefully pour the coconut milk, stock, and salt into the pan, scraping up any brown bits that may have formed. Bring to a simmer, cover, and cook until the beets are tender, 35 to 40 minutes.
3. During the last 15 minutes of cooking, stir in the cashews.
4. Off the heat, stir in the lime juice and taste for seasoning.
5.  Puree until very smooth with an immersion blender or in a high-powered stand blender.
6. Divide between 4 bowls and garnish with the cilantro leaves and a few lime wedges.

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Slow-Cooker Winter Detox Moroccan Sweet Potato Lentil Soup  

Ingredients

• 1 lb. Sweet Potatoes (chopped)
• 1 cup Carrots (chopped)
• 1 cup Onions (chopped)
• 1 cup Celery (chopped)
• 1 Red Bell Pepper (diced)
• 6 Garlic Cloves (minced)
• 1 ½ cups Green Lentils
• 1 ½ tsp Coriander
• 1 ½ tsp Cumin Powder
• 1 tsp Curry Powder
• ½ tsp Paprika
• ½ tsp Cinnamon
• ½ tsp Turmeric
• ⅛ tsp Ground Nutmeg
• 6-7 cups Vegetable Broth
• 2 ½ cups Baby Spinach
• ¼ cup Lemon Juice 

Directions

1. Place the sweet potatoes, carrots, onions, celery, red bell pepper, garlic, lentils, spices, and 6 cups of broth into a slow cooker. Cover and cook on the low setting for 6-8 hours or on high for 4-6 hours.
2. Check the lentils for doneness. If your lentils have been in the pantry for a while, note that they’ll take a bit longer to cook through.
3. Place half the soup into a blender along with a little additional broth (½ cup or so) and blend till smooth.
4. Add the puree back into the slow cooker. Stir in the baby spinach and lemon juice. Cover the slow cooker, unplug it, and serve.

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