If you overindulged this holiday season, then you’re not alone. From Thanksgiving, through Christmas to New Years, most of us have eaten way too much than we should have! So, with a new year, comes a new you. Now is the time to hit the diet reset button and give your body a break! Read on to find out more!
During the holiday season we not only eat more than we should, we also eat a lot of unhealthy foods like candy and baked goods. A good detox soup is just what you need to boost your metabolism and get rid of nasty toxins.
Heat up a large pot over medium high heat and add 1 tbsp olive oil. Add an onion, a carrot and 2 celery sticks (all chopped) and cook for 5 minutes until onions are translucent. Add 4 garlic cloves and chopped red bell pepper and cook for another minute. Add 1 (28 oz) can diced tomatoes, 4 cups vegetable stock and stir. Simmer, uncovered, over medium low heat for half an hour. Add 4 cups of kale and cook for 5 minutes to wilt. Store in the fridge or freezer.
Heat up a large pot over medium high heat and add 1 tbsp olive oil. Add an onion, a carrot and 2 celery sticks (all chopped) and cook for 5 minutes until onions are translucent. Add 5 garlic cloves. 1 tbsp minced ginger, 2 tsp ground turmeric, and 1 tsp dried thyme. Add 6 cups of water, 1 cup green lentils, and season to taste with salt and pepper. When the lentils are tender, adjust seasoning again and add 1 cup fresh cilantro (chopped) and 1 tbsp fresh lemon juice.
In a large pot, add 4 cups vegetable stock, 2 chopped celery stalks, 3 carrots (chopped), 1 head of broccoli (broken in florets), ½ onion (chopped), 2 cloves of garlic and 1 tbsp fresh ginger. Heat over medium high heat and bring to a simmer. Add 1 tsp turmeric, a pinch of cayenne pepper, and season to taste. Finish of with a squeeze of lemon.
Heat 1 tbsp sesame oil in a large pot over medium heat. Sauté a small shallot (chopped) until translucent. Add 3 minced garlic cloves and 1 tbsp grated ginger and sauté for another 2 minutes. Add 8 cups chicken stock and bring to a boil. Add 3 cups leftover turkey and a packet of mushrooms. Add juice from 1 lime and 1 tbsp fish sauce. Taste and adjust seasoning if necessary. (Optional: add 10 oz rice noodles).
Add the following to a slow cooker: 1 sweet potato (chopped), 3 carrots (chopped), 1 celery stalk (chopped), 1 onion (chopped), 1 garlic clove (minced), pinch allspice, 1 tsp paprika, 1 can navy beans (drained and rinsed), 1 bay leaf, 4 cups vegetable stock, 1 14 oz can of tomatoes and salt and pepper to taste. Cover and cook on low for 6 to 8 hours, or until the vegetables are tender. Add 4 cups spinach, and cook until just until wilted.
Heat 2 tbsp olive oil in a large skillet. Sauté 1 large shallot (chopped), 2 cloves garlic (minced), and 1-inch ginger (minced) for a few minutes until softened. Add 4 cups chicken broth and bring to a simmer. Add 1 carrot (chopped) and 1 golden beet (chopped) and simmer for a few minutes. Add 1 cup broccoli florets, 1 cup cauliflower florets, and 1 chopped serrano chili. Add 1 cup peas, 1 cup mushrooms (sliced), 1 cup shredded red cabbage, and 1 cup bell pepper strips. Bring to a boil, and then turn down the heat again. Season to taste.
Heat up a large pot over medium high heat and add 2 tbsp olive oil. Add an onion (chopped), 2 cups sliced carrots and 2 cups chopped celery, 3 garlic cloves (minced), and 2 tbsp fresh minced ginger. Cook for 5 minutes or until the vegetables are just softened. Add 8 cups chicken broth, 3 raw chicken breasts, 1 tbsp apple cider vinegar, ¼ tsp turmeric, and 1 tsp salt. Bring to a boil, then lower the heat, cover and simmer for half an hour. Remove the chicken and shred, then add back to the pot together with 3 cups chopped broccoli, 1 cup frozen peas, and ¼ cup parsley. Cook another 10 minutes.
Heat 2 tbsp olive oil in a large pot over medium heat. Sauté 1 sliced leek and 4 carrots (also sliced) until softened. Add 4 cloves garlic (minced) and 1 tbsp minced ginger and cook until fragrant (about 30 seconds). Season to taste with salt and pepper. Add ½ tsp cayenne, 8 cups vegetable stock, ¼ cup soy sauce, and 1 tbsp apple cider vinegar. Add 1 cup water and bring the soup to a boil over high heat. Stir in 1 cup green lentils, reduce the heat to medium and simmer for 20 minutes. Add 4 cups kale (shredded), 2 cups broccoli florets, and ¼ head purple cabbage (shredded). Continue cooking until the lentils and broccoli are tender. Just before serving, add ¼ cup fresh cilantro and a squeeze of lemon.
Add2 tbsp olive oil in a large pot over medium heat. Add 1 onion (chopped), 3 tbsp fresh minced ginger, and 3 garlic cloves (minced). Cook until the onions soften. Ass 2 lb carrots (peeled and grated), 8 cups chicken stock, 4 cups water, 2 bay leaves, 3 fresh thyme sprigs, and salt and pepper. Bring to a boil, then lower the heat and cook for about half an hour until the carrots are tender. Remove the bay leaves and thyme sprigs, and blend with an immersion blender until smooth. Add 2 cups plain yoghurt and season with salt and white pepper to taste.
This soup is quick to make and involves no cooking. Place the following ingredients in a high-speed blender: 1 avocado, ½ medium beet (chopped), 1 minced garlic clove, 2 tbsp apple cider vinegar, salt and pepper to taste, a cup coconut water, juice from 1 lemon. Blend to a smooth and creamy texture.