My mother once told me you can throw anything into a soup, ‘don’t worry about what the recipe says’, she assured me. It was good advice. And yet, I am constantly inspired by recipes for soups and their promise to cleanse, detoxify or alkalise. And on these icy winter days, it’s not so easy to fill your plate with a mountain of fresh greens, or to demolish an ice cold green juice or smoothie. Just as our minds doubt the validity of icy cold foods on freezing cold days, so too do our bodies. And whether you believe in ancient Ayurvedic wisdom, modern nutrition or common sense, warming, soul soothing, nourishing soups work wonders on our digestive systems. As they say in Ayurvedic Medicine, warming foods are an excellent way to help light up our digestive fire, known as Agni. So, I share with you my recipe for this cleansing, sweet, no stock needed soup. Not in the hope that you follow it word for word, but that it inspires you to nourish your body (and those of your loved ones) from the inside out xx
The Easiest Cleansing Soup
Recipe by Shelley Kamil
1tbs extra virgin olive oil
1 yellow onion, finely diced
1 red capsicum, finely diced
5 large carrots, finely diced
3 zucchinis, finely diced
1 generous handful green beans, finely diced
1 piece fresh turmeric, grated
Pink Sea Salt to taste
Parsley, roughly torn
Spring onions, finely sliced
Tuscan Kale, torn off the stem and shredded
1. In a large saucepan heat 1tbs olive oil over medium heat. Add the onions and saute for 2-3 minutes or until lightly translucent. Add the red pepper and turmeric and stir to combine, saute for another 2-3 minutes, stirring occasionally. Add the carrots and zucchini and stir to combine. continue to saute for 4-5 minutes or until all the vegetables have softened slightly.
2. Cover with boiling water so that the vegetables are only just immersed. Reduce to a simmer, season generously with sea salt and continue to cook for 20-30 minutes or until all the vegetables have softened. I like to leave the lid on but with a slight opening. Stir occasionally and add a little extra boiling water if needed.
3. In the last few minutes add the beans and continue to cook until al dente. Just prior to serving, add the tuscan cabbage, cover fully and allow the leaves to wilt, 1-2 minutes. To serve, sprinkle with spring onions, parsley and a good pinch of sea salt.
Makes one huge pot.