Detox Soup

I’m not sure I would have tried a recipe with this name if Brittany hadn’t told me that a friend made it for a group who all wanted seconds. It’s from a website called “eating bird food” (cute!) by another Brittany (Mullins) who is a holistic nutritionist . Her fourth cook book is called Mostly Veggies.

This soup is filling and full of anti-inflammatory ingredients, such as turmeric, ginger, lemon and cayenne pepper. Easy to make in one pot. Neither my daughter nor I had ever purchased fresh turmeric – it looks like a deformed carrot and will turn everything it touches orange! Really delicious for something so healthy.

2 Tbs. olive or avocado oil

1 large yellow onion, chopped

2 large carrots, chopped into half inch rounds

2 ribs celery, thinly sliced

5 cloves garlic, minced

1 Tbs. freshly grated ginger

2 Tbs. freshly grated turmeric

1/4 tsp. cayenne

1 tsp. sea salt

1/2 tsp. ground pepper

1 large bell pepper, thinly sliced

1 lb. chicken breasts

6 cups vegetable broth (we used chicken broth)

1 13.5 oz can coconut milk

1 bunch curly kale, roughly chopped

2 Tbs. lemon juice

1 Tbs. tamari, coconut amino or soy sauce

1/4 cup fresh cilantro, plus more for topping

In a Dutch oven or large pot, add oil. Once hot add onion, carrots, celery and sauté for 5-6 minutes, stirring occasionally. Add garlic, ginger, turmeric, cayenne, salt and pepper. Sauté for 1 minute longer.

Add bell pepper, broth, coconut milk and chicken to the pot.

Bring the mixture to a boil, reduce heat to a simmer and cover. Simmer for about 20 minutes or until chicken is fully cooked. When chicken is done, remove from pot and shred using two forks.

Meanwhile add kale and simmer for 3-4 minutes, or until kale starts to wilt. Carefully place shredded chicken back into the soup and stir in fresh cilantro, tamari and lemon juice. Serve with extra chopped cilantro on top and toasted sourdough or crackers. Serves 6.