Detox Veggie Soup

After a long winter cooped up inside the house surrounded by stale air and numerous lotions to keep our skin from drying out, spring brings a sense of refreshing new life.

Along with warm weather, beautiful flowers and the bussle of Saturday morning markets, spring is the perfect time for some spring cleaning!
I’m not just talking about airing out your house and getting stuff gathered for those summer garage sales, but also cleansing the body and the meals we eat.


Detoxification is a great way to restart and rejuvenate your body and all it’s systems. After all bikini season is right around the corner!

Detoxification is the process of eliminating accumulated toxins from tissues. As we are constantly surrounded and exposed to numerous toxins that build up in our body, gradually filling our “barrel” and eventually overflowing – surpassing our body’s natural ability to detox and entering toxic overload. Its important to support our natural stages and processes of detoxification to enhance elimination of toxins and prevent overload.

Toxic overload can lead to:
– constipation
– headaches
– food allergies
– hormone imbalance
– weight gain/stubborn weight loss
– acne/rosacea/eczema
– bloating/gas

Eventually if not addressed overload can feed disease, such as:
– Parkinson’s
– heart disease
– chronic fatigue syndrome
– cancer

Take care of your body and take the steps to support natural detoxification – eliminate processed/packaged foods, reduce alcohol, feed your body whole foods, vitamins, minerals, drink plenty of water, eat fiber, exercise, and detox your household cleaning and beauty products.


Foods beneficial for detox include:
– lemon
– broccoli
– cauliflower
– cabbage
– Brussels sprouts
– kale
– onion
– garlic
– herbal teas (milk thistle, dandelion, lemon ginger)

Here’s a delicious soup recipe perfect for getting your veggies and cleansing your beautiful body!

Detox Veggie Soup
*pretend the chicken stock is veggie stock – sometimes you have to use what’s on hand to get the recipe done 😉


2 Tbsp olive oil
1 onion, chopped
2 garlic cloves, finely chopped
3 carrots, chopped
1/4 cauliflower, chopped
Handful crimini mushrooms, chopped
2 Tbsp tomato paste
1 tsp thyme
2 bay leaves
1 tsp paprika
Salt and pepper, to taste
1 tsp parsley
4 cups low sodium veggie stock
2 cups water
1 large handful kale, chopped
1 can white kidney beans


Heat oil over medium low in a large soup pot and sautéed veggies for 5 minutes. Add tomato paste and herbs and cook another 5 minutes. Add liquid and simmer 20 minutes. Mash kidney beans and add to soup along with chopped kale, simmer for 5 minutes and serve warm.


5 Reasons to start juicing

After a long winter it’s a good idea to reboot our body and kick up nutrient levels. Perform a detox program and support your body’s natural elimination of toxins. One great way to do this is a juice cleanse or simply incorporating fresh juices into your daily routine! Also check out post on detox and supporting your liver.

Friendly Nutrition & Treats

There is nothing better than a cool glass of freshly pressed juice. With no added sugar and a tone of nutrients fresh fruit and vegetable juices are tasty additions to any diet. So what makes juicing such a healthful habit?

  1. Concentrated source of nutrients – juicers compress fruits and vegetables extracting the juice, along with vitamins and minerals. This process provides a high concentration of nutrients, helping you reach daily recommended amounts in one glass. Allows individuals to consume a larger amount of fruits and vegetables throughout the day.
  2. Improve immune function – juicing allows individuals to consume a large number of vitamins and minerals essential for support and function of a healthy immune system.
  3. Increase energy – easy to digest and utilize vitamins and minerals found in the juice.
  4. Alkalizing – fruits and vegetables leave an alkaline ash in the body after consumption which helps balance acidity, reduce risk…

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