YOGA
BROMLEY

A great soup for cleansing as we gradually approach the Spring. This soup is packed with all the good stuff! Even though it's oil-free, it's full-flavored, thanks to fresh lemon juice, fresh ginger, bright turmeric, balancing cinnamon, and a touch of spicy cayenne. The soup's leafy greens, broccoli, celery, and carrots will nourish you and make you feel whole. Enjoy this soup as a light lunch with a salad on the side. You can vary the vegetables you use, but favouring more alkalising vegetables and avoiding the night shade family ( chili, tomato, white potato, peppers and aubergine ).

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Ingredients

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• 1/4 cup water or vegetable broth

• 3 celery stalks, diced

• 3 medium carrots, diced

• 1 small head of broccoli, broken into florets

• 1 tablespoon fresh ginger, peeled and minced

• 1 teaspoon turmeric

• 1/4 teaspoon cinnamon

• 1/8 teaspoon cayenne pepper, or to taste (optional)

• fine-grain sea salt and black pepper, to taste

• 6 cups water or 4 cups vegetable broth, plus 2 cups water

• 2 cups kale, de-stemmed and torn in pieces

• 1 cup purple cabbage, chopped

• Juice from 1/2 of a small lemon

 

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Method

 

• In a large pot, add the water or vegetable broth and turn on the heat to medium-high. After it’s hot,  add the celery, carrots, broccoli and fresh ginger.

• Stir and cook for 3 minutes, adding in extra water or broth as needed. Stir in the turmeric, cinnamon, and cayenne pepper, plus salt and pepper to taste.

• Add in the water or vegetable broth and bring to a boil. Reduce heat and simmer for 10-15 minutes, or until vegetables are soft.

• Add in the kale, cabbage, and lemon juice near the last 2-3 minutes of simmering, then remove from heat and serve.

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          Enjoy!