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These warming soup recipes fromWell + Goodhelp your body get the nutrients it craves.
Carrots may also help make your skin glow with high levels of beta-carotene are good for your vision.
Ingredients
Heat a large saute pan or stockpot over medium heat and add the olive oil.
When the oil dances, add the onions, reduce the heat to low, and cover.
Cook for about 20 minutes or until the onions are lightly colored and very tender.
Stir in the pepper.
Add the carrots and chicken broth to the pot and bring to a boil.
Reduce to a simmer and add the ginger.
Cover and cook for 25 to 30 minutes so the carrots are very tender.
Add salt to taste.
Cleanse serving size: 12 ounces.
Other barley benefits include lower cholesterol and more stable blood sugar, they say.
In a large saucepan, heat 1 tablespoon of olive oil over medium-high heat.
Remove from the pan and add to a bowl.
Add the remaining tablespoon of oil to the pan over medium-high heat.
Season the shanks with salt and pepper and place in the pan.
Brown on each side for 5 minutes.
Remove the shanks to the same bowl as the vegetables.
Bring to a boil, reduce to a simmer, and cook for 112 hours.
Remove the shanks from the soup and transfer to a bowl.
Remove any excess fat from the beef with your fingers and pull apart in smaller bite-sized pieces.
Then return the beef pieces to the pot while the barley cooks.
Season with salt and pepper to taste.
Note that the barley will absorb all the liquid if the soup isnt consumed immediately.
If making this in advance to serve later, add additional broth when reheating.Makes 8 to 10 servings.
Cover the peas in cold water and soak for 4 hours, then drain and rinse.
Saute for 5 minutes, then add the garlic and cook for 2 more minutes.
Add the vegetable broth, peas, carrots, celery, oregano, basil, cumin, and pepper.
Bring to a boil and then reduce heat to simmer and cover.
Cook for 50 minutes, making sure the mixture stays at a simmer.
Pour all ingredients into a blender and puree until thoroughly blended.
Add water or more broth to thin out if desired.
Garnish with chives and serve.
Makes 6 to 8 servings.
Cleanse serving size: 8 ounces (lunch) or 12 ounces (dinner).
Teamed up with fiber-full kabocha pumpkin and inflammation-fighting ginger root, it makes for serious wellness sipping.
Preheat the oven to 350F.
Wrap the pumpkin in foil and bake until tender, about 40 minutes.
Be careful not to burn.
Make kombu broth by adding 312 cups water to a small saucepan and heating it over medium-low heat.
When it comes to a gentle simmer, add the kombu.
Allow the broth to simmer gently for 1 hour.
Remove from heat and strain out the kombu into a measuring cup.
If any water has evaporated, add more so there are 312 cups.
Add more water if necessary to keep the mushrooms from burning.
Fold in the cooled mushrooms.
Eat immediately or pour into a glass container, cool, and refrigerate.Makes 6 servings.
Cleanse serving size: 16 ounces.
(Recipes and photos excerpted from the book The Soup Cleanse by Angela Blatteis and Vivienne Vella.
Copyright 2015 by Angela Blatteis and Vivienne Vella.
Reprinted with permission of Grand Central Life & Style.
All rights reserved.)
