The Soup-er Cleanse

PREP: 15 minutes | COOK: 13-18 minutes | YIELD: 6 x 1-cup servings

Need we say more? Full of nutrition and effective at cleansing out your digestive tract, this is a soup-er star recipe full of your favorite flavors.

1 Tbsp (15 ml) extra virgin olive oil

½ medium yellow onion, chopped

3 ribs celery, finely chopped

3 cloves garlic, chopped, divided

1 small zucchini, chopped

2 cups cooked or 1 x 15-oz (440 ml) BPA-free can no-salt chickpeas, drained and rinsed

1½ tsp (7.5 ml) ground cumin

Pinch cayenne

¾ tsp (3.75 ml) sea salt

½ tsp (2.5 ml) freshly ground black pepper

½ cup (120 ml) chopped raw walnuts

1 cup (240 ml) parsley, including stems, roughly chopped

Juice of 2 lemons

Heat olive oil in a heavy-bottomed soup pot on medium. Add onion, celery and two cloves of chopped garlic. Sweat for about 3 minutes or until onion is translucent. Add 3 cups (710 ml) water, zucchini, chickpeas, cumin, cayenne, salt and pepper, and bring to a simmer.

Cover and cook on low heat until vegetables are tender, 10 to 15 minutes.

Pour into a blender and add reserved clove of chopped garlic, walnuts, parsley and lemon juice. Blend until smooth, working in batches if necessary. Can be eaten hot or cold.


Calories: 200 | Calories from Fat: 91 | Protein: 6 g | Carbs: 23 g | Total Fat: 10 g | Saturated Fat: 1 g | Trans Fat: 0 g | Fiber: 5 g | Sodium: 364 mg | Cholesterol: 0 mg