Spicy Lemon, Kale and White Bean Detox Soup
Prep Time: 15 minutes
Cook Time: 1 hour
Makes: 4–5 servings
We adapted this from this recipe found on Grilled Cheese Social’s blog. January is a time of year when many skip alcohol or try to meet new exercise goals. It seems like a good time to incorporate some healthier recipes into the mix. To be straightforward, this one will truly help *ahem* flush your system. Happy detoxing my friends! Also, soups with 3 steps are just perfect — so much cooking was happening in 2020, and man, I am tired.
Adapted from Grilled Cheese Social’s Spicy Lemon, Kale and White Bean Detox Soup
Ingredients
1 tablespoon olive oil
1 sweet onion, roughly chopped
4 celery stalks, roughly chopped
5 carrots, peeled and roughly chopped
5 cloves of garlic, roughly chopped
1 teaspoon red pepper flakes (less if you want to cut the spice)
1 zucchini, sliced in coins, then halved
1 teaspoon turmeric
1 8 ounce can fire-roasted tomatoes
2 quarts chicken stock or bone broth
2 tablespoons apple cider vinegar
1 can white beans, rinsed
3 cups kale, chopped
juice from 1 lemon
1/4 teaspoon cayenne pepper optional if you want to go easy on spice)
Preparation
Place a large, stockpot over medium heat and add olive oil, onion, celery, carrots, garlic, salt, and red pepper flakes.
Once everything begins to caramelize, add turmeric and zucchini, and a pinch of salt. Cook for 3 minutes, allowing the vegetables to cook down and soften. Add roasted tomatoes, stock or broth, and vinegar. Bring to a simmer and cook uncovered for about 30 minutes.
Pour in white beans and kale. Cook for another 15 minutes. Add lemon juice and cayenne pepper (if you want the spice).
To Serve
Ladle soup into deep bowls and enjoy!
