Reluctant Housewife: Detox Soup, because the holidays were rough
Well, we made it into 2020! We're in a new decade and in one of my favorite decades from the past! How weird will it be to have to refer to which 20's you're speaking of in the future? We'll actually be living in the 20's! Crazy.
But, besides that fun fact we made it through another crazy holiday season filled with too much drinking, eating and tons of cheer and it's time to detox that poor liver of ours and start fresh!
This incredibly easy and even tastier detox soups has become not only a go-to for soups for me but is an amazing reset to your bodies organs and general well being. It's full of anti-inflammatory properties like ginger, garlic, red pepper, turmeric to name a few. Fill your soup with veggies and bits of chicken or turkey or leave it vegan. Either way it's going to make your body sing with joy at how good it feels!
Watch the Reluctant Housewife episode here and grab the recipe below!
Happy New Year kids and here's to an amazing 2020!
2 quarts chicken or veggie broth
3 raw chicken strips chopped
1 small onion chopped
2 cups chopped celery
2 cups chopped carrots
3 large red potatoes chopped
3 tbsp minced fresh ginger
4 minced garlic cloves
2 tbsp olive oil
1 tbsp apple cider vinegar
1/4 tsp crushed red pepper
1/4 tsp ground turmeric
salt and pepper to taste
Pour olive oil into a large pot and set to medium. Throw in your onion, celery, carrots and potato and start to sauté in salt and pepper to taste. Satuee until onion is translucent. Add garlic, ginger and chicken and sauté for about 5 minutes. Add broth, apple cider vinegar, red pepper, turmeric and stir. Set to a medium heat or until broth is at a slight simmer. Simmer for 30 minutes to allow flavors to take. Serve then or keep in the fridge up to four days. Enjoy!
*You can add any veggie you like to this. This is a great recipe to use up some left over veggies and get rid of them! Also, skip the chicken and it's totally vegan!