Do you guys remember back in October when I made seared chicken tabbouleh and was complaining about needing to do a cleanse? Well, I finally did a cleanse! And it was the easiest and best tasting dish I've done in awhile.
This soup is cooked in 20 minutes tops. It does require some prep work with all of the chopped vegetables, but once those are ready, they're simply boiled in broth, added in stages, all in the same soup pot. Spices are added (NOTE: I used a lot of spices in this recipe since the stew is simple. If you're unsure how much spice you want to incorporate, start small, stir to incorporate, taste it, and add more if needed, repeating until you're satisfied with the taste.), followed by vinegar for depth, and you're DONE!
What's great about this type of cleansing soup is that it can be done in any season! Whenever it's made, just use the seasonal vegetables you have available to you.
Take heed that this is a light soup. I ate large portion sizes of this when I ate it by itself, and it wasn't too heavy. The first time I consumed this, I sauteed mushrooms separately with garlic and dished the soup over top of them. THAT was lovely. On day two I paired this stew with cooked quinoa (use whatever grain you like). Cooked shredded chicken was incorporated on day three. It's a versatile meal that's easy on the digestive system, and it had me feeling great within three days!
Fall Cleansing Soup
- 1/2 butternut squash, cubed
- large bunch of carrots, cubed
- 3 zucchini, cubed
- 2 cups Brussels sprouts, small ones halved + large ones quartered
- 8 cups vegetable broth
- garlic powder
- salt + pepper
- dash of white wine vinegar
Bring the vegetable broth to a boil in a large soup pot. Add the cubed butternut squash and simmer for 20 minutes. At 10 minutes in, add the chopped carrots. At 15 minutes in, add the zucchini and Brussels sprouts. Add the spices to your liking as well as a dash of white wine vinegar. Stir well to incorporate, taste, and adjust as needed. Serve and enjoy.