Fall Detox Soup

(Gluten-free + Vegan)
When you are on a cleanse it more important than ever to consume organic fruits and vegetables and always be sure to properly clean them, as well. You want to be avoiding any and all unnecessary toxins both in your food and in your environment, during your detox. Most ingredients are optional, include as many or as few as you would like.

Ingredients

• 1 tablespoon olive oil, coconut oil or ghee

• 1 onion, chopped

• 2 celery stalks, chopped

• 1 pepper of your choice, diced (I went with Anaheim peppers)

• 4-6 cloves of garlic, minced

• 2 carrots, scrubbed clean, peeled and chopped

• 1 rutabaga, peeled and diced

• 1 cup chopped cabbage

• 2 cups butternut squash or pumpkin, peeled and cubed

• 8 cups water as needed to cover

• 1 cup vegetable stock

• 1 tsp dried herbs & spices – rosemary, parsley, turmeric, basil and oregano, or whatever you have on hand. Use fresh if you have them.

• 2 Roma tomatoes, with seeds and skin, diced

• 16 oz cooked or canned beans or lentils

• ¼ cup Quinoa

• ½ large bunch of kale, stems removed and leaves roughly chopped

• 1 TBSP apple cider vinegar or lemon juice

• Pink Himalayan sea salt, to taste (approx. 1 tsp)

• fresh cracked black pepper, to taste

• pinch of red pepper flakes, optional

Directions

Heat the oil in a large pot over medium-high heat. Add in the onion, celery, pepper(s) and garlic. Cook for about 5 minutes, stirring often.

Add in the carrots, rutabagas, cabbage, squash, and cook for about 5-7 minutes, stirring often.

Add the vegetable stock, water, tomatoes, beans, quinoa and spices and bring it to a light boil then drop the temperature down, cover and simmer the soup over low heat for 30 minutes.

The longer it simmers, the better and more intense the flavor will be. Season with salt and pepper, to taste. Turn off the heat, add the kale and the apple cider vinegar and any additional herbs or spices you would like. Let sit at least 10 minutes before serving. Enjoy.