And cauliflower, as mentioned briefly in my last post , is a great vegetable to add to your regular diet due to its very supportive role in detoxification, increasing both Phase 1 and Phase 2 enzymes (3). These Phases of detoxification are stressed, especially when we consume alcohol and are exposed to large amounts of environmental toxins (3). Supporting our innate detox system is vital in increasing longevity and reducing chronic disease such as cancer.
So lets clink together our bowls of soup in place of wine glasses and start the new years off on a healthier note! With only 234 calories per serving, 14.1 g of fiber, and 9 g of vegetarian protein, one bowl of this New Year’s Detox Soup will keep you full till the next meal with a bunch of healthy benefits to boot. I think I am going to stock this soup throughout the entire week!
New Year’s Detox Soup
Makes 5 large servings
1 cup raw cashews
1 cup low sodium chicken stock (can substitute with vegetable stock if vegetarian)
1 tablespoon coconut oil
½ large yellow onion, diced
½ teaspoon turmeric
1 teaspoon berbere1 teaspoon yellow curry powder (I used madras curry)
4 cloves garlic, minced
1 large head cauliflower, leafs removed, and coarsely chopped
2 medium small sweet potatoes, peeled and diced
3 cups low sodium chicken stock
1 cup filtered water
1 teaspoon sea salt
1 tablespoon honey
Juice of ½ lemon or lime
Generous pinch of saffron threads
Fresh ground pepper and additional sea salt to taste
Garnish with a drizzle of coconut milk, a drizzle of olive oil, or even toasted nuts/seeds
Place the 1 cup raw cashews into the 1 cup chicken broth and allow to soak 5-10 minutes. Meanwhile sauté the onion in the coconut oil over medium heat in a large soup pot until translucent. Add the turmeric, berbere, and curry powder, reduce heat and stir. Allow the spices to become fragrant. Add the garlic, making sure not to let it burn.
Put the cashews and soaking broth into a high-speed blender and blend until smooth, about 30 seconds. Pour this liquid into the soup pot along with the onions, garlic, and spices. Add the remaining broth and water and allow simmer covered over medium low heat until the cauliflower and sweet potato chunks are tender.
Using an immersion blender, puree the ingredients until desired consistency. Add the salt, honey, lime juice and saffron threads and stir well. Add fresh ground pepper and additional salt to taste if needed.
Note: You can thin the soup with additional water to desired consistency. You just may have to add a little more seasoning.
Serving Idea: Serve with a tofu skewer and a side green salad.
1. Gropper SS, Smith JL. Advanced Nutrition and Human Metabolism 6th Edition. Belmont, CA: Wadsworth Cengage Learning; 2013.
2. Rong S, Zhao Y, Bao W, et al. Curcuming prevents chronic alcohol-induced liver disease involving decreasing ROS generation and enhancing antioxidative capacity. Phytomedicine.2012 Apr 15;19(6):545-50.
3. Cauliflower. WHFoods Web Site. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=13 . Accessed January 1, 2014.