My college roommate and I used to call this a Soup Diet in the late 70s!
I know you’ve heard about juice cleanses, but do you know about the soup cleanse? If you haven’t tried this then you’re in for a treat! Soup cleanses are perfect during the long winter months to warm our soul and our bodies. The warm energy boost is a plus as well!
Soup cleanses are typically lower on the glycemic scale than juice cleanses. And a soup cleanse is loaded with vegetables that contain fiber and nutrients to help you maintain a healthy weight. They’re also jam-packed with immunity-boosting antioxidants to keep your immune system in tip-top shape.
Do you have a high-speed blender? If so, you’re all set. To make this simple use Mason jars to store the soups. This way you’ll have them to take on the road if you’re heading out. Another tip is to make the soups the day before, or early one morning, so you set yourself up for success. Don’t let a crazy busy day ruin your plan for this cleanse!
When you shop for the ingredients remember to show your body some LOVE by choosing organic vegetables. Also be sure to drink lots of water and/or herbal teas for maximum hydration during the cleanse.
Listed below are five recipes for the 24-Hour Cleanse. Please read through these recipes before you begin. Note that the Bone Broth recipe will take 24 hours to make, so plan accordingly. Drink an herbal tea for your evening snack.
2 large avocados
1½ cups coconut water
1 lemon, juiced
¼ cup basil leaves
2 cups peas
¼ teaspoon sea salt
Blend using a high-speed blender until smooth.
Glowing Greens Soup
2 cups water or coconut water
2 small sweet potatoes, chopped
1 carrot, peeled and chopped
1 cup spinach
Pinch of turmeric
¼ teaspoon sea salt
Fresh basil (garnish)
Blend using a high-speed blender until smooth. Garnish with fresh basil.
1 bunch kale
½ cup coconut water or coconut milk
1 cup frozen or fresh peas
5 basil leaves
1 lemon, juiced
1½ teaspoon sea salt
Hemp seeds (garnish)
Dulse flakes (garnish)
Blend using a high-speed blender until smooth. Top with hemp seeds and dulse flakes.
Chicken Bone Broth Soup
3-5 pounds of soup bones
Water (enough to cover the bones)
1 tablespoon raw apple cider vinegar
*Note: Ask at your local butcher shop. Soup bones are usually very cheap, if not free!
MAKE YOUR STOCK. In a stock pot, add the soup bones and enough water to cover. Add apple cider vinegar. Bring to a boil, and then reduce to a simmer for 24+ hours.
STORE YOUR STOCK. After about 24 hours, strain the stock into mason jars. Set them in the fridge to cool. Skim off the fat that rises to the top, and close tightly with a lid, or put in ice cube trays for quick use.
This will keep in the fridge for a few days, or for four to six months in the freezer.
Spiced Butternut Squash Soup
1 large butternut squash, peeled, seeded and roughly chopped
4 large carrots, peeled and roughly chopped
1 to 2 tablespoons of coconut oil
1 teaspoon cumin
1 teaspoon cinnamon
½ teaspoon nutmeg
4 cups organic vegetable broth
1 can organic coconut milk (BPA-free can)
1 bunch parsley, chopped (garnish)
ROAST THE VEGETABLES. Heat your oven to 350°F. Take your chopped butternut squash and carrots and massage with coconut oil, cumin, cinnamon, and nutmeg. Bake on a cookie sheet for 20 to 25 minutes until tender. Remove from the oven and allow to cool.
ASSEMBLE THE SOUP. Add the vegetable broth and coconut milk to a large pot. Mix together thoroughly. Add the cooled, roasted vegetables to a high-speed blender in batches with just enough broth/coconut milk mixture to cover. Blend until smooth. Add it back to the soup pot and set it on medium heat for 3 to 5 minutes. Serve topped with chopped parsley.
Enjoy! And Happy Holidays!
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