I’m all about finding those cozy comforting dishes that taste amazing, look amazing and help your body preform well. this rainbow detox soup is just that. it’s a simple one pot wonder full of nutrient-dense vegetables, two types of protein and anti-inflammatory ingredients. make up a big batch and enjoy all week long. I did a final test of this soup over christmas when I got hit by serious hill country allergies and it was just the perfect anecdote.
the inspiration:
this was a soup that I made often when I was back in my personal cheffing days. it’s the perfect light lunch or hearty dinner paired with some roasted salmon or rotisserie chicken. I loved the addition of the purple cabbage and assorted vegetables for a beautiful rainbow look along with the gorgeous turmeric hue.
detox soup ingredients:
- mirepoix: carrots, celery and yellow onion start the soup.
- turmeric: an anti-inflammatory powerhouse which delicately flavors the broth.
- chickpeas: add texture and protein to the soup.
- veggies: thinly-shaved purple cabbage and zucchini add color and nutrients.
- chicken bone broth: adds protein and nutrients.
- aromatics: fresh ginger and garlic perfume the dish.
- spices: a pinch of cayenne, granulated garlic, mineral salt and fresh-ground black pepper flavor the dish.
- finishers: a handful of arugula and large squeeze of fresh lemon.
how to make:
this soup is very simple to make- it just requires chopping veggies and tossing them in a big soup pot. you’ll begin by sautéing the mirepoix and toasting the spices to release the flavors. next, add in the chickpeas, remaining veggies and bone broth then let simmer for about 25 minutes. easy peasy!
menu planning ideas:
here are some menu planning ideas for pairing this soup:
- Callie’s way: serve soup with a large drizzle of fancy olive oil.
- casual gals dinner: serve soup with roasted wild salmon & crusty sourdough bread with plenty of butter.
- sunday supper: serve soup finished with shredded rotisserie chicken and gluten-free biscuits.
Rainbow Detox Soup
Ingredients
- 1 teaspoon avocado oil
- 1.5 cups yellow onion diced small
- 1 cup carrots sliced thinly
- 1 cup celery sliced thinly
- 1 three-inch peeled knob of ginger minced finely
- 4 large garlic cloves minced
- 1 can chickpeas drained and rinsed well
- 1 teaspoon turmeric
- a pinch of cayenne
- 1.5 teaspoons mineral salt
- 1 teaspoon granulated garlic
- 20 grounds of freshly-cracked black pepper
- 8 cups chicken bone broth
- 1 zucchini sliced thinly in rounds
- 3 cups purple cabbage core removed, sliced thinly
- lemon wedges for serving
- fresh arugula for serving
Instructions
- In a large dutch oven or soup pot over medium high heat, add olive oil, followed by onion, carrots, celery and ginger.
- Saute for 3-5 minutes until vegetables begin to soften.
- Stir in garlic, chickpeas and spices, sauteing an additional 3-4 minutes to release flavors.
- Stir in bone broth, zucchini and cabbage.
- Bring to a simmer and turn heat down to low- let simmer 20-25 minutes until veggies are tender.
- Serve soup ladled atop fresh arugula with a squeeze of lemon juice. You can also stir in rotisserie chicken for extra protein.
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