I have been having eggs for breakfast almost every single day this week, topping it with the gorgeous leftover smoky salsa. Followed by some toast, buttered of course, and more toast with jam. Time to get back on track with oatmeal and fruit, so today I had a grapefruit, with my coconut granola, natural yogurt and pomegranate.
Finally the leftovers are gone and I was craving something clean, fresh and low in calories. I decided to make a veggie soup, from the Oh She Glows cookbook, with cumin, ginger and a hint of cinnamon- healthy, cleansing and energizing. I was out of kale but I had cabbage, and I used that instead. I would recommend using one or the other, but not the two of them at the same time. Might be too much.
Eat Your Greens Detox Soup
Oh She Glows
1 tablespoon olive oil1 onion, chopped
3 cloves of garlic, chopped
2 large carrots, chopped
2 cups shredded cabbage
2 cups sliced mushrooms, portobella or cremini
2 cups broccoli florets
salt and pepper to taste
1 1/2 teaspoons grated ginger
1/2 teaspoon turmeric
2 teaspoons cumin
1/8 teaspoons cinnamon
6 cups vegetable broth
2 cups torn kale leaves, optional
fresh lemon juice, for serving
Start with 1 onion, which you fry in a little bit of olive oil. Add three cloves of garlic, chopped. Add about two large carrots, peeled and chopped as well and about two cups of shredded cabbage. Next, add two cups of chopped mushrooms, 2 cups of broccoli florets, salt and pepper to taste. Stir in the ginger, turmenic, cumin, and cinnamon and saute for 1-2 minutes until fragrant. Add the broth and stir to combine. Bring to boil and reduce the heat to medium and simmer for about 15-20 minutes. You can stir in kale and a squeeze of lemon juice just before serving.
I served the soup with flour tortillas with avocado, roasted sweet potatoes, shredded lettuce, salsa and some yogurt on the side. You can also use coleslaw and regular or refried beans.