Your weekly Sunday recipe is here!
Winter is fast approaching in Australia and this means hot foods are the more common lunch & dinner choice. This soup recipe is called the ‘liver cleansing’ soup because the ingredients within the soup essentially help to cleanse the liver.
A lot of us do not actually realise how much our daily activities can result in toxicity within the body. Simple cleaning products and chemicals, preservatives and additives in food, perfumes, excess sugar and alcohol, all these play a role in increasing our every day toxic load and without our liver we would not be able to filter these toxins out of the body.
The liver filters all the toxins we come in contact with or consume and eliminate them as waste. This soup can help boost up that process and assist with toxin removal and it tastes so good! I have listed the recipe below.
This recipe contains 4-5 serves
- 2 onions, diced
- 2 garlic cloves, minced
- 2 tbl olive oil
- 2 cups of butternut pumpkin, diced
- 3 cups of Queensland blue pumpkin, diced
- 6 cups of vegetable stock (salt reduced if possible)
- 2 celery sticks, diced
- 2 medium carrots, diced
- 1/4 bunch of basil
- 1/2 cup coriander, chopped
- 2 tbl soy sauce (I use tamari which is a healthier alternative to soy sauce)
- 3 bay leaves
- 1/4 bunch of parsley
- salt & pepper to serve
- Place onions and garlic in a large pot and fry in olive oil, on high for 2 minutes or until onion is slightly soft.
- Add diced pumpkin and fry for a further minute on high, stirring often.
- Fill the pot with the vegetable stock and add the soy sauce, celery, carrot, basil, coriander, bay leaves and parsley.
- Simmer on low for 1 hour.
- Remove the bay leaves and blitz until smooth consistency- or leave it chunky as I like to do!
- Serve with fresh herbs and salt & pepper