Recipe Thursday: Fall Detox Vegetable Soup
I am a Boston girl born and raised but honestly I am cold more often than not. For that reason as soon as summer ends I start to get sad and panic about how I am going to keep myself warm all winter. One way that works for me is to make a lot of warm soups so that I can warm myself up from the inside out!
When I posted the choices for this week's Recipe Thursday, the concern over the word "detox" was thoroughly entertaining. Trust me, I get it. In the past, the word detox meant spending an entire day in the....well you get the point. As I came to learn more about nutrition I began to understand that "detox" does not mean that you will not be able to leave your house for days, all it means is that you are cleansing your body of toxins in a healthy way.
I kid, I kid...my point is that the Fall Vegetable Detox Soup was the winner this week and eating it does not mean that you will have to cancel your plans for the day. I found this soup recipe from The Healthy Maven and I must say that for me, it was a hit! It was easy to make, had an easy cleanup, tasted delicious, and kept me warm! For those reasons, I gave it two thumbs up and highly recommend it to all of you! Here's how to make it!
- 1 Tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 large sweet potato (about 2 cups), chopped
- 2 cups peeled butternut squash, chopped
- 2 cups cauliflower florets, chopped
- 2 cups sliced cabbage
- 1 28oz can diced tomatoes
- 6 cups vegetable stock
- 2 teaspoons Italian seasoning (or a mixture of dried parsley, basil, oregano etc.)
- 1/2 teaspoon cracked black pepper
- 1 teaspoon Himalayan salt
- 2 Tablespoons fresh chopped parsley
- Heat up a large pot over med-high heat and add olive oil.
- Add onion, carrot, and celery. Cook for 3-5 minutes or until the onions are translucent.
- Add in garlic and cook for 1 minute.
- Add sweet potato, butternut squash, and cauliflower. Cook for 5 minutes.
- Add cabbage, diced tomatoes, vegetable stock, and spices then stir the pot.
- Bring to a boil and then let simmer uncovered over medium heat for 30 minutes.
- Top with fresh parsley and serve warm!