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Veggie-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 to 6.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 256 kcal
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
- 1/4-1/2 Habanero chili, (or less, as they are spicy!)
- 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
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In a large deep pot, heat the coconut oil over a medium to medium-high heat.
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Add the diced onions, carrot and celery and cook, stirring occasionally, for 5-7 minutes, until the onion is soft.
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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.
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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.
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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.
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Taste and season with salt, to taste. Serve into bowls, garnish as desired and enjoy!
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.