This recipe is inspired by Brittany Mullins' Detox Soup. A nourishing, veggie-packed soup with turmeric and ginger that will reset your system.
Ingredients
- 2 tablespoons olive or avocado oil
- 1 tablespoon butter
- 1 large yellow onion, chopped
- 2 large carrots, chopped into ¼-inch rounds
- 8 cloves garlic, roughly chopped
- Large handful of mini bell peppers, julienned
- 6 oz chopped shitake mushrooms
- 1 head of broccoli, chopped into bite-sized pieces
- 1 tablespoon freshly grated ginger
- 2 tablespoons freshly grated turmeric
- ¼ teaspoon cayenne
- 2 teaspoons sea salt
- ½ teaspoon ground pepper
- 1 lb chicken breast
- 6 cups chicken stock
- 1 13.5 oz can coconut cream
- Juice from half of a lemon
- 1 tablespoon tamari, coconut aminos or soy sauce
- ¼ cup fresh cilantro, plus more for topping
In a large Dutch oven or soup pot, add oil and butter. Once hot, add onion and sauté for 10 minutes. Next, add the carrots, broccoli and peppers and sauté for 5-6 minutes, stirring occasionally. Add mushrooms, garlic, ginger, turmeric, cayenne, salt and pepper. Sauté for a few minutes longer.
Add chicken broth and chicken to the pot. Bring the mixture to a boil, reduce heat to a simmer and cover. Simmer for about 20 minutes or until chicken is fully cooked.
When chicken is fully cooked, remove from pot and chop the chicken. Place chicken back into the soup and stir in fresh cilantro, tamari, coconut cream and lemon juice.
Serve with extra chopped cilantro on top and side of choice. Tear a piece of french baguette off if it's a cheat day.