As an avid enjoyer of foods, it can be torture to be drinking every meal in juice form, (although I have been enjoying it more than I thought). This soup is basically a big hot pot full of all the veggies that we have been juicing (minus the garlic).
This afternoon Miles left to go surf Trestles with a friend, and I started in on making this soup. I figured it isn’t really cheating on the juice cleanse if it is still all the same veggies we would be eating. And let me tell you friends, after drinking all my meals today (and passing up on all the samples at Costco), this soup tasted like heaven… so garlicky, warm and even lots of chunks to chew!
I think that you will enjoy this soup even if you aren’t doing any kind of stupid veggie diet. Topping it with a few parmesan shavings before serving would be a delicious touch.
Mary’s Detox Soup with Spinach and Kale
- 1/2 large yellow onion
- 5 stalks celery
- 6 large carrots, washed and sliced into 1/2 inch pieces
- 1 bay leaf
- 1 tsp oregano
- 1/2 tsp red pepper flakes
- 1 tsp fresh cracked pepper
- 1 tsp salt
- 5 large garlic cloves, finely chopped
- 12 cups chicken or veggie stock
- 3 small peeled potatoes, cut into 1 inch pieces
- 3 cups chopped broccoli
- 2 large handfuls baby spinach
- 2 large handfuls baby kale
- Coast the bottom of a large stock pot with EVOO.
- Over medium high heat, add onion, celery, carrots, bay leaf, bay leaf, oregano and S&P.
- Cook until onions are translucent, about 10-15 mins.
- Add garlic, stir and cook for 5 mins. Be careful garlic doesn’t burn.
- Add stock and stir occasionally over medium-high heat until soup reaches a boil.
- Reduce heat to medium low, and add broccoli and potatoes. Simmer for 12-15 minutes or until potatoes are tender.
- Remove from heat, add spinach and kale and stir to incorporate and to wilt greens.
- Season with S&P and serve immediately.