Detox-Soup-with-kale

Tuscan Detox Soup

This is very filling, and delicious, and makes wonderful leftovers.  I sometimes squeeze fresh lemon juice over the soup to add additional flavor!

I prefer this soup to be thick and stoupy (like a stew), but if you prefer more liquid add more water or an additional box of broth.

If you would like to add more protein to this dish, just add grilled sausage sliced, or brown without the casing in a separate pan and add at the end.

Parsley, beets and cabbage are natural detoxifiers, so eating the vegetarian version of this soup provides many health benefits.

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Ingredients

  • 1 bunch of kale, finely chopped
  • 1/2 cabbage, shredded
  • 3 golden beets, peeled and diced
  • 1/2 onion, diced
  • 6 red potatoes, skin on and diced
  • 1 Tbsp. Italian Seasoning
  • 1 can organic diced tomatoes, with juice
  • 1 garlic clove, minced
  • 4 whole carrots, peeled and finely chopped or shredded
  • 3 celery stalks, finely chopped
  • 2 Tablespoons EVOO
  • 3 Tbsp. fresh parsley, chopped
  • 1 can organic cannellini beans (or any white bean)
  • 2 Tablespoons of all natural vegetable bouillion mixed in 1/2 pot of boiling water (about 2 Liters), or 2 boxes organic vegetable broth
  • Optional: 3 raw italian sausages (sweet or spicy)

Instructions

  • 1. Heat extra virgin olive oil in a stock pot over medium heat.
  • 2. Add diced onion, golden beets, celery and carrot.
  • 3. Cover.
  • 4. Stir every 2-3 minutes for 10 minutes, or until onions become clear.
  • 5. Covering the vegetables will cause water to sweat out, which requires less oil and brings out the flavors in the soup.
  • 6. Add chopped cabbage, kale, diced tomatoes with juice, minced garlic and Italian seasoning.
  • 7. Cover and sweat for another 5 minutes.
  • 8. Add broth or vegetable bouillon and water, beans and potatoes, and bring to a boil.
  • 9. Lower heat to medium, cover, and allow to simmer for 20 minutes, or until potatoes are tender.
  • 10. Add fresh parsley.
  • 11. You may add salt and pepper to taste, depending on the saltiness of the broth or bouillon you are using.

Instructions

  • 1. Heat extra virgin olive oil in a stock pot over medium heat.
  • 2. Add diced onion, golden beets, celery and carrot.
  • 3. Cover.
  • 4. Stir every 2-3 minutes for 10 minutes, or until onions become clear.
  • 5. Covering the vegetables will cause water to sweat out, which requires less oil and brings out the flavors in the soup.
  • 6. Add chopped cabbage, kale, diced tomatoes with juice, minced garlic and Italian seasoning.
  • 7. Cover and sweat for another 5 minutes.
  • 8. Add broth or vegetable bouillon and water, beans and potatoes, and bring to a boil.
  • 9. Lower heat to medium, cover, and allow to simmer for 20 minutes, or until potatoes are tender.
  • 10. Add fresh parsley.
  • 11. You may add salt and pepper to taste, depending on the saltiness of the broth or bouillon you are using.

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Dr. Olivia Joseph

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