Turmeric And Garlic Detox Soup Food

TURMERIC AND GARLIC DETOX SOUP

Turmeric and Garlic Detox Soup image

Turmeric has wonderful health benefits including anti inflammatory and liver detox. It lowers cholesterol and helps brain function. Garlic has these same benefits plus helps with the common cold and hypertension. All this in a delicious flavored soup. Freezes well also. Packed full of nutrition.

Provided by barbara lentz

Time 25m

Number Of Ingredients 15

Ingredients

2 Tbsp olive oil
1 small onion diced
2 Tbsp ginger grated
8 clove garlic minced
1 Tbsp fresh turmeric grated or 2 tsp. powder
1 tsp each cumin and coriander
1/2 tsp chipotle powder or cayenne pepper
8 c chicken or vegetable stock
salt to taste
1/2 lemon juiced
1 bag(s) mann's organic broccoli slaw
1 c fresh bean sprouts
1/2 red bell pepper sliced thin
4 oz rice noodles cooked according to directions and drained
1/2 c cilantro chopped

Steps:

1. In a large Dutch oven add the olive oil. Cook the ginger onion and garlic 2 minutes. Add the turmeric, cumin, chipotle powder and coriander. Cook one more minute.
2. Add the stock and bring to a simmer. Add the salt taste and adjust to preference. Add the broccoli slaw, bean sprouts, and red bell pepper. Cook 2 minutes.
3. Add the lemon juice and cooked rice noodles. Cook 2 more minutes. Add the cilantro and serve

ULTIMATE DETOX SOUP

Ultimate Detox Soup image

This Detox Soup is loaded with fiber and anti-inflammatory ingredients that may help reduce bloating and streamline your digestion. I love how comforting and filling it is!

Provided by Megan Gilmore

Categories Soup

Time 40m

Number Of Ingredients 14

Ingredients

1 tablespoon extra-virgin olive oil
1 yellow onion (, chopped)
3 carrots (, chopped)
3 celery stalks (, chopped)
5 garlic cloves (, minced)
1 1/2 inches fresh ginger (, minced (about 1 heaping tablespoon))
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons dried thyme ((or 1 teaspoon freshly chopped rosemary))
6 cups water
1 cup dry green or brown lentils
2 teaspoons fine Himalayan salt (, divided)
freshly ground black pepper
1 cup fresh cilantro (, chopped)
1 tablespoon freshly squeezed lemon juice ((or to taste))

Steps:

In a large pot (I use a 6-quart one), heat the olive oil over medium-high heat. Add in the onion, carrots, and celery, and stir until softened, about 5 minutes.
Add in the garlic, ginger, turmeric, and thyme, and stir until fragrant, about 1 minute more. Immediately add in the water after that, so the garlic won't start to burn.
Add in the lentils, 1 teaspoon of salt, and several grinds of black pepper. Bring the liquid to a boil, then lower the heat to a simmer. Cover and let the soup cook until the lentils are tender, about 30 minutes.
When the lentils are tender, add in the remaining 1 teaspoon of salt, along with the cilantro and lemon juice. The cilantro will wilt quickly in the hot soup. Adjust any seasoning to taste, and serve warm.
Leftover detox soup can be stored in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months.

Nutrition Facts : Calories 169 kcal, Carbohydrate 27 g, Protein 9 g, Fat 3 g, SaturatedFat 1 g, Sodium 850 mg, Fiber 11 g, Sugar 4 g, ServingSize 1 serving

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