detox soup fixns

Happy New Year to all!

Well it’s January 2nd and like most people I have a few New Year resolutions. My number one resolution is to loose weight. Unfortunately I have the same resolution every year. I’m not alone – loosing weight is the number one New Year’s resolution across the board, year after year. That however doesn’t make me feel any better about it. I know I need to get back on my healthy program. I need to start working out – I need to start a Yoga class – I need to get on a diet. All those things I “need” to do.  I mean well, but I get on track and then I fall off again. Healthy nutrition and fitness isn’t a short term endeavor. To be successful it needs to be a way of life.  I have a pattern – I go on and I’m successful for a while, but then get off track.  The key is – I do get back on track and I keep trying. At least I’m going in the right direction.

I’ve been eating like a crazy person throughout the holiday season and it’s time to just STOP! So this leads me to my detox soup. It is a very simple soup, much like the “cabbage soup diet” soup. I use all organic vegetables and purified water to make the soup. A lot of recipes use soup packets and bouillon. Yes the addition of soup packet will make your soup tasty, but you sacrifice the quality of the soup. Those products are filled with msg. MSG = toxic. You don’t want to contaminate the soup and all of its anti-inflammatory goodness with MSG!! I substitute one meal a day with the soup and then eat very lite for my remaining two meals. I do this until I can’t bear to look at the soup any more.

Here’s the recipe – you can substitute or add other vegetables. Don’t add starchy vegetables like potatoes, peas, beans or corn. That will change the composition of the soup. You can add those ingredients to make a really good healthy soup, but you won’t drop the weight as fast. If you substitute chicken broth for the water, you will have a really tasty soup, but yet again you won’t loose as fast.


I use all organic vegetables and purified water to make this.

1 head of cabbage chopped

1 sweet onion chopped ( can use red or 1 bunch of green onions)

1 bunch of carrots peeled and diced ( I buy the carrots with the tops still on so it’s a small bunch 8 small carrots)

2 pieces celery, diced

1 pint container shiitake mushrooms, sliced

2 zucchini, diced

2 sm turnips, diced

2 cans whole tomatoes, chopped (add tomatoes and juice)

1 fennel bulb, diced (optional)

1 bunch lacinato kale, chopped

1 bunch flat leaf Italian Parsley, coarsely chopped

2 cloves garlic, smashed and chopped fine

2 bay leaves

sea salt to taste

pinch cayenne pepper

water to cover


Put all the ingredients into a big pot and then add water until it covers everything and about an inch or two above the vegetables. Bring the mixture to a boil and then set it on a simmer and cook for approximately 2 – 2  1/2  hours. The soup will go from chunky and perky to really cooked and mushy. That’s the way I like it!! Adjust the salt by tasting it.