Cleanse week is an amazing period of time where you begin something new, get a headache and then wind up feeling so good that you wonder why you never did this before. It can be intimidating however, so I have come up with an equation for soup that makes it much easier to do. The end result of this soup math is a hearty soup that feeds 4 (or 2 dinners and 2 work lunches) and is great for cleanse week. Remember, though, you want to eat as many raw veggies as you can in order to maximize results on the cleanse week.
Step 1: 16 ounces + 2 tablespoons of vegetable broth. Check your ingredients list for sugar, you don’t want it.
Step 2: Three of the following in edible chunks – 1 can of diced tomatoes, 4 stalks of celery, 4 large carrots, 1 leek, 1 sweet potato, 1 turnip, 1 rutabaga, 8 brussels sprouts, 1/4 head of cabbage, 1 cup green beans, 2 medium onions, 3 parsnips, etc.
Step 3: 1 tablespoon of one of the following dry spices: basil, thyme, coriander, cumin, oregano, marjoram, ginger, allspice, clove, fennel.
Step 4: 2 tablespoons of one of the following: salt, soy sauce, balsamic vinegar, apple cider vinegar, red wine vinegar, rice wine vinegar.
Step 5: (optional) for sweetness: 5 diced pitted dates, 5 diced figs, 1 diced beet,
Recipe:
1. Put your soup pan over medium heat and add your vegetables and 2 tablespoons vegetable broth.
2. When the veggies begin to steam in the pan, crank the heat to medium high, add the step 3 and step 4.
3. Move these around often to prevent burning but you will begin to notice the smell nearly immediately of something delightful.
4. Add your vegetable broth, stir well, reduce heat to medium low and cover.
5. You can now cook this as long as you want but it will be ready to eat in about 15-20 minutes.
Literally, any of the item above can be mixed for a decent flavor. Some, obviously will go together better than others, so feel free to try new things.
The Healthy Us 