Ultimate Detox Soup Food

DETOX SOUP

Steps:

• Add the chicken, lemongrass, ginger, carrot, celery, shallot, bay leaf, black peppercorns, Thai chile and 1 teaspoon salt to a large Dutch oven or soup pot. Add 6 cups cold water and place over medium heat. Bring the soup to a simmer, skimming off any residue that may come to the top. Reduce the heat to low; cover and cook for 45 minutes or until the chicken is cooked through. Turn off the heat and allow the soup to cool for about 30 minutes.
• Remove the chicken from the soup and shred the meat, discarding the bones and skin. Strain the stock, discarding the solids, and return the liquid to the pot. Add the shredded chicken back into the stock, along with the spinach, and bring the soup to a simmer over medium-high heat. Serve immediately.

ULTIMATE DETOX SOUP

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.