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Vegetable Loaded Detox Cure Soup

Vegetable Loaded Detox Cure Soup

A delicious and creamy detox cure soup that is packed with good for you ingredients. Easy to make, and full of nutrients. Naturally vegan and gluten-free. Serves 4 or more.
Course Soup
Category vegan
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 256 kcal
Autor Elle

Ingredients

  • 1 1/2 tablespoon coconut oil
  • 2 medium onions, peeled and chopped
  • 5 stalks celery, chopped
  • 2 large carrot, peeled and chopped
  • 2 medium beetroot (red or yellow), peeled and chopped
  • 1/2 sweet red pepper, seeded and chopped
  • 1/2 fennel bulb, chopped
  • 1/2 Habanero chili, (or less)
  • 2 thumbs ginger root, peeled and chopped
  • 2 cups vegetable broth (500 ml)
  • 2 cups water (500 ml)
  • 1/2 teaspoon sea salt, plus more to taste
  • 200 ml organic coconut milk
  • Garnish with shaved radish, chia seeds, hemp seeds or other garnish of choice

Method

  1. In a large deep pot, heat the coconut oil over a medium to medium-high heat.
  2. Add the diced onions, carrot and celery and cook, stirring occasionally, for 5-7 minutes, until the onion is soft.
  3. Add the rest of the vegetables, as well as the broth and water. Bring to a boil, then reduce to medium-low allowing the soup to gently simmer for around 35 minutes, or until the beetroot is tender.
  4. Remove from the heat and using a hand-held immersion blender, purée the soup until smooth, then stir in the coconut milk. Return to the heat and warm through.

  5. Alternatively, cool the soup slightly, then purée in a blender, in small batches as necessary. Note: If using a blender, ensure the center hole in the lid is open to allow steam to escape. Cover the hole with a folded kitchen towel and hold it firmly while blending to prevent splatters.

  6. Taste and season with salt, to taste. Serve into bowls, garnish as desired and enjoy!