Welcome Spring with fresh herbs, a little fresh ginger and a burst of lemon to detox and prep you for the warmth and beauty of all things New!
The herbs and greens are very cleansing and provide excellent vitamins and much needed minerals after Winter. Ginger and lemon burst with flavour and help perk up your liver to revitalize your energy. Place a few spears of steamed asparagus tips across the top of the soup to decorate and add extra Vitamin K, which works along with VITAMIN D in our beautiful sunshine to help deliver this nutrient, along with calcium and magnesium to our bones and teeth.
Spring Forward Lemon Ginger Detox Soup
4 cups organic chicken or beef broth
1 thumb of ginger, peeled and minced fine
1 carrot, chopped
2 stalks celery, chopped
1 cup red cabbage, shredded
2 handfuls leafy greens such as kale, beet greens or mixed baby spring greens including baby peas if desired
1 small bunch of tender asparagus – tips only – lightly steamed to place on top of soup
1 lemon, zest and juice
1/2 tsp pink or sea salt & fresh ground black pepper
1/2 fresh parsley, roughly chopped or ground in a grinder
1/4 tsp each of thyme, oregano, and rosemary with a small clipping of fresh basil rough chopped or torn
1 tbsp. olive oil
In large pot, add olive oil and celery and stir til tender. Add vegetables and broth and bring to boil. Turn down to simmer and add herbs and spices while simmering until veggies are very tender. Add lemon to the last 5 minutes before serving and place a few spears of steamed asparagus on top of soup for a pretty display and your Vitamin K. You may add some fresh chopped garlic, green onions or sweet onion to the mixture as well for a bit of heat.
Serve soup chunky or blend with hand blender/blender and serve as a cream soup. Nice with a few toasted walnuts or pecans on top as well.