Vegetable Detox Soup with Not Just Pesto - Not Just not just, not just pasta sauce
|
Home > Recipes > Vegetable Detox Soup with Not Just Pesto

Vegetable Detox Soup with Not Just Pesto

Start the New Year off right with this feel good detox soup

SIZE

For 6

PREPARATION

40 min

DIFFICULTY

This recipe is perfect for kicking off our 4 week reset series because it has 4 essential ingredients that improve digestion, metabolism, gut health, and inflammatory issues: turmeric, ginger, apple cider vinegar, and lemon.

To bulk up the soup feel free to add 1 or 2 cans of white beans at the end or add 2 bone-in skin-on chicken breasts to the pot when adding with broth and then remove/shred the chicken after the 30 min simmer period! If adding beans or chicken, add 8 cups of broth instead of 6.

Ingredients

2 Tbs
olive oil
1
onion, chopped
3
large carrots, sliced in half vertically and then into ¼ inch half moons
4
large celery stalks, sliced ¼ inch
½ tsp
salt, plus more to taste
¼ tsp
red pepper flakes
2 tsps
ground turmeric
1 Tbsp
fresh ginger, grated (on a microplane or fine holes of a box grater)
4
cloves garlic, finely chopped or grated
1 (14.5 oz can)
fire roasted tomatoes
2
small zucchini, sliced in half vertically and then into ¼ inch half moons
6 cups
vegetable or chicken stock
2 Tbsp
apple cider vinegar
1
lemon
1 bunch
kale, stemmed, coarsely chopped or torn

Process

1

To a large soup pot or dutch oven, add the oil over medium high heat until shimmering. Add the onion, carrots, celery, salt, and red pepper flakes, and cook, stirring occasionally, until softened and slightly browned, about 7 minutes.

2

Add the turmeric, ginger, and garlic, and cook until fragrant and the turmeric begins to stick to the bottom of the pan, about 1 minute. (Be sure to place your spoon or spatula on a paper towel on top of the counter to ensure that the residual turmeric won’t stain any surfaces)! Add the tomatoes, and zucchini and stir, scraping up any brown bits on the bottom of the pan, about 1 minute.

3

Pour in the vegetable or chicken stock and apple cider vinegar and bring to a boil over medium high. Reduce heat to medium low and simmer for 30 minutes until slightly reduced and the vegetables are nice and tender. Stir in the lemon juice, Not Just Pesto, and kale. Season to taste, ladle into bowls, garnish with red pepper flakes (if desired), and serve.

Submit your review
1
2
3
4
5
Submit
     
Cancel

Create your own review

Not Just
Average rating:  
 0 reviews

User reviews

Submit your review
1
2
3
4
5
Submit
     
Cancel

Create your own review

Not Just
Average rating:  
 0 reviews