Green Detox Soup

Happy 2017! What are your New Year's resolutions? My 2017 will be all about mindfulness and deliberation, with a healthy diet of course, which is an ongoing habit. Many people start the New Year with many virtuous plans like losing weight and starting a healthier lifestyle and often, the word DETOX comes up.

What does "detoxing" actually mean? The word derives of course from "toxin", which means poison, so de-toxing means getting rid of poisons. The aim is to free your body from any toxic residue by drinking lots of (and sometimes exclusively) juices or soup or a combination of the two. This is not always compatible with our real working lives, so the best way to do it is during a holiday.

My book "Life changing food" features many healthy recipes as well as a 21-day programme, which should help you find a healthy and nutritious meal routine.

Today, I'd like to introduce a delicious detox soup. Enjoy the moment and live in the here and now.

“Mindfulness practice means that we commit fully in each moment to be present; inviting ourselves to interface with this moment in full awareness, with the intention to embody as best we can an orientation of calmness, mindfulness, and equanimity right here and right now.” ― Jon Kabat-Zinn, Wherever You Go, There You Are.

  Photos (c) Julia Stix for Maxima Gourmet Extra, December 2016 issue

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Green Detox Soup with Pomegranate Seeds

4 Portions

Ingredients:

  • 1 litre of vegetable broth
  • 1 onion
  • 2 garlic cloves
  • 5g fresh ginger
  • 1 large zucchini
  • 500g kale
  • 100g baby spinach
  • 1 bunch parsley
  • 1 TBSP powdered wheatgrass
  • juice of 1/2 lemon
  • 1-2 TBSP olive oil
  • 1 pinch Himalaya salt

Topping:

  • seeds of 1/4 pomegranate
  • fresh sprouts and parsley leaves

Preparation:

  1. Bring the vegetable broth to the boil in a large pan. Peel and roughly chop the onion, garlic and ginger and add to the broth. Let it simmer for around 4 minutes. Wash and halve the zucchini and slice into half moons.
  2. Wash and shake dry the kale, roughly chop and add to the broth. Let the soup simmer over a low flame for around 10 minutes. Then add the rinsed spinach, parsley and wheatgrass. Mix well.
  3. Finally add the lemon juice and olive oil and season with salt to taste. Puree the soup with a hand mixer and fill into jam jars.
  4. Top with pomegranate seeds, fresh parsley leaves and sprouts and serve.
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