Detox Soup

Not a bad way to detox!

My honey was in Vegas last week on business so I had the WHOLE place to myself–ok, Tobi, Henna, and Wison were here to keep me company, but still!  Cue the party lights and music!  It was a crazy time here at 488!  Yep, I spent the week doing laundry, putting away christmas decorations, buying and shipping VERY late Christmas gifts, cleaning, organizing AND COOKING!

Probably my favorite dish from last week was this very brightly colored and flavored soup. I loved it for a lot of reasons, but most importantly for how I felt after I ate it!  What first comes to mind is revitalized…or maybe detoxified.  After a full month (thank you winter holidays) of eating quite a ways outside MY food pyramid, this dish brought me back.  Back to the foods that make me feel good, inside and out!  This dish reminded me why I dedicate so much of my time and energy creating good tasting, healthful meals!

This is a great week night soup because the prep is very minimal and the flavor and energy rewards are HUGE!  Serve this with a big salad, some hot tea (or a splash of wine :)) and a side of Phish and you too will be bouncing around the room, just like me!!

Bon Appetit!

Colorful and flavorful!

Detox Soup

Servings:  4-6

  • 3 large garlic cloves, minced
  • 2 large onions, roughly chopped
  • 3 large carrots, peeled and cut into thick coins or 2 c baby carrots, cut in half
  • 1″ ginger root, peeled and minced
  • 1 t celery seed
  • freshly ground black pepper, to taste
  • 4 c veg broth
  • 1 jalapeno pepper, chopped
  • 1 c red lentils
  • 3 c baby spinach
  • 4 calamari tomatoes, cut into eighths
  • splash of EVOO

In a medium stock pot, over medium-low heat cook the garlic in the EVOO for a few minutes (do not brown).  Add the carrots, jalapeno, and celery seed and cook for 3-4 minutes.  Add the veg broth, onions, ginger, and black pepper and turn the heat up to medium-high.  Cook for 10-12 minutes.  Add the tomatoes and lentils, turn the heat back down to medium-low, cover, and cook for 20- minutes–until the lentils are cooked to your desired consistency.  Stir occasionally.  Uncover and add the baby spinach.  Cook for 2-3 minutes–until the spinach turns bright green and wilts.  Eat and enjoy!

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