Here we are at the end of week two of the New Year’s Conscious Cleanse! Making it this far is a huge accomplishment and deserves to be celebrated!
If you’re cleansing along with us, you know that this weekend brings the opportunity to uplevel your detox process by taking on what we call Purification.
Purification is all about slowing down and tuning in. Take a brisk walk to soak up the elusive sunshine with your favorite pup, go to the yin yoga class you’ve been thinking about all week, or spend some quality downtime with friends and family.
Weekends can be challenging when cleansing and for that reason we have come up with a bright, tasty, and creative soup. It’s full of phytonutrients, minerals, and fiber. All of these contribute to overall nervous system health while being comforting and a little classy too! The gremolata puts to use the zest of the lemon and reminds us that spring is just around the corner. Use your creativity to swirl and twirl the Coconut Crema on top of the soup. Like a mini art class!
Enjoy! And Happy Purification!
Green Goddess Soup
Yield: 6 cups
- 1 TB. coconut oil
- 3 cloves garlic, minced and divided
- 2 stalks celery, chopped
- 1 large leek, thoroughly washed and sliced
- 1 head cauliflower, cut into small florets
- 2 medium zucchinis, chopped
- ½ bunch Swiss chard, chopped
- ¼ tsp. cayenne pepper
- Pinch of freshly ground nutmeg
- 1 tsp. sea salt
- 1 tsp. freshly ground black pepper
- 4 to 6 cups low-sodium vegetable or chicken broth
- Juice of 1 lemon
- ½ cup parsley, chopped
- Zest of 1 lemon
- ¼ cup olive oil
- Pinch of sea salt
- Pinch of freshly ground black pepper
- Coconut Crema, optional (leave off during Purification)
In a medium pot over medium-high heat, warm the coconut oil. After a minute, add the 2 cloves of garlic, celery, and sliced leeks, and cook for 5 minutes or until wilted.
Put the cauliflower, zucchini, and Swiss chard in the pot, add the cayenne pepper, nutmeg, and season to taste with salt and black pepper. Cook for 4–5 minutes, stirring frequently.
Pour in 4 cups of broth and bring the soup to a boil, then reduce the heat to low and simmer until the cauliflower is fully cooked, 5–8 minutes. Add additional broth to reach desired consistency.
Carefully transfer the soup to a blender and blend on high speed until smooth, about 2 minutes. Add lemon juice. Taste for seasoning and adjust with salt and black pepper if needed. The soup should be thick but still light. If it is too thick, thin it with a little more broth or water. Before serving top soup with Coconut Crema drizzle and Lemon Parsley Gremolata.
To make the Lemon Parsley Gremolata, in a small bowl combine the parsley and add lemon zest, olive oil, remaining 1 clove of garlic, sea salt and pepper to taste. A mortar and pestle works great for this too.