Ginger Garlic Vegetable Detox Soup

I have been wanting to create a detox soup for a long time, and I think I finally nailed it! It’s the soup you want to make when you’re sick, have a sore throat, stomach aches, etc.  It’s all about clean, organic, ingredients and is absolutely packed with nutrients. The ginger and garlic infused broth has a dynamite flavor and has a little kick at the end. I suggest adjusting the amount of ginger, garlic and turmeric based on what broth you are using, as different brands will vary in flavor. So taste as you go. Here are a few reasons why it's not only good, but good for you:  

Ginger: helps digestion and migraines, improves gut health, assists in muscle recovery, reduces inflammation

Turmeric (when paired with black pepper): reduces inflammation, detoxifier, helps fight infection 

Garlic: antimicrobial properties help with viral healing, also helps with inflammation 

Ingredients: 

2 QT of Chicken or Vegetable stock 

2 cups of water. 

2 inches of fresh ginger, chopped

5 garlic cloves, chopped

4 scallions, chopped

1-2 tbsp of turmeric 

1 tsp black pepper 

1 tsp salt 

1 tsp fish sauce (optional, but highly recommend it)

1 cup of Tuscan or black kale 

1 large zucchini, chopped 

Half a head of cauliflower 

2 celery sticks

3 carrots

1 bunch of parsley, chopped

Limes for finishing

The How To: 

Start off by adding olive oil to a heated dutch oven or soup pot on medium-low. Sautee your ginger, garlic and scallions, until fragrant, about 1-2 minutes. Then add your stock and 2 cups of water. Bring your stock to a boil and add the turmeric, pepper, salt and fish sauce. Reduce the stock to a simmer and let it cook for about 20-30 minutes. The goal here is to infuse all your spices into the broth.  After 20 minutes, taste your broth and adjust your seasoning. Depending on the broth base you used, you may need more salt at this point. Maybe even more ginger. Then add your celery and carrots, followed by your cauliflower. Once halfway cooked, add your zucchini (as it takes the least amount to cook). Once all the veggies are cooked through, add your kale and parsley. Turn the heat off and top the soup with lime juice before serving.