Name: Liver Cleansing Cabbage & Celery Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 2 tsp grated fresh ginger; 2 garlic cloves, minced; half a teaspoon of turmeric; 1 tsp aniseeds; 3 tsp fennel seeds; 2 tsp sesame oil (leave out if doing a cleanse, or onl consumer in evening); 2 stalks of celery, chopped; half head of one medium sized cabbage, thinly sliced; 1/3 of a fresh fennel bulb, chopped; 1 tsp salt; 1 litre of vegetable stock (ensure you're stock powder doesn't contain any extra added fats such as rapeseed, palm oil or sunflower, or flavourings or things like maltodextrin - stay away!); salt and pepper to taste; 3 tbsp cocos aminos

Liver Cleansing Cabbage & Celery Soup

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Yield: 1 Large Pot of Soup

Liver Cleansing Cabbage & Celery Soup

Liver cleansing, gut healing, immune boosting and anti-bacterial! What's not to like! Get stuck into this marvellous yummy soup. Eat it anytime of the year when you feel you want to eat something nourishing that also gives your body that extra 'oompf' to cleanse and heal.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

2 tsp grated fresh ginger
2 garlic cloves, minced
half a teaspoon of turmeric
1 tsp aniseeds
3 tsp fennel seeds
2 tsp sesame oil (leave out if doing a cleanse, or onl consumer in evening)
2 stalks of celery, chopped
half head of one medium sized cabbage, thinly sliced
1/3 of a fresh fennel bulb, chopped
1 tsp salt
1 litre of vegetable stock (ensure you're stock powder doesn't contain any extra added fats such as rapeseed, palm oil or sunflower, or flavourings or things like maltodextrin - stay away!)
salt and pepper to taste
3 tbsp cocos aminos

Instructions

Grind the fennel seeds and aniseeds with a pestle and mortar.
Heat the sesame oil in a large stock pot (of on cleanse leave out the oil, or onl use if this is your evening meal. Simply add a bit of water to the bottom of the pan instead.)
Add the fresh ginger, garlic and turmeric. Mix well with the oil (or water if on a cleanse) and heat on low for 3-4 minutes.
Add the fennel and aniseeds, mix well with the ginger and garlic mix, and keep heating on low until the seeds become fragant (about 4 - 5 minutes).
Add the cabbage, celery, fresh fennel and salt and mix in well with the spice and garlic mixture. Saute for 5 minutes, until veggies start to soften, stirring often.
Add broth, cocos aminos and chicken to the pot and bring to a boil, then cover and simmer until veggies are cooked to your liking (I simmer usually for 20-30 min).
Give it a taste and season with more salt and pepper if needed.
Garnish with fresh coriander and serve! Voila!

Leave a comment April 22, 2020 jayjagger

This is my go-to soup recipee when I simply need something warming, nourishing, and simply healing:
when you had a stressfull day, when you are feeling run down or when your boss has just simply driven you up the wall:
This broth will pick you up, give you a hug and will fill you with a
warm feeling telling you that everything, really, is ok.

Particularly good for people with digestive issues
and sensitive bellies (bloating, gas, etc.), this recipe is a winner.
Fennel and anissed will soothe your digestion and flush out toxins,
garlic will help to clear your mucus membranes and kill of any pathogens,
and plenty of greens assist in moving foods through your sensitive digestive tract.
You can replace the vegetables used in this recipee with anything you might prefer.
Choose any leafy greens of your choice, and along the zuchini,
try it with added carrots, sweet potatoes or any other root vegetable.

This soup always works in any combo!

Weekly Recipe

Asian Style Healing Broth

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Yield: 1 Pot of Broth

Healing & Nourishing Asian Style Broth

This is my go-to soup recipee when I simply need something warming, nourishing, and simply healing:when you had a stressfull day, when you are feeling run down or when your boss has just simply driven you up the wall:This broth will pick you up, give you a hug and will fill you with a warm feeling telling you that everything, really, is ok. Particularly good for peope with digestive issues and sensitive bellies (bloating, gas, etc.), this recipe is a winner. Fennel and anissed will soothe your digestion and flush out toxins, garlic will help to clear your mucus membranes and kill of any pathogens, and plenty of greens assist in moving foods through your sensitive digestive tract.You can replace the vegetables used in this recipee with anything you might prefer. Choose any leafy greens of your choice, and along the zuchini, try it with added carrots, sweet potatoes or any other root vegetable.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

1 tbsp olive oil (leave out if on a cleanse, or ok for the evening meal).
3 shallots diced (or use half a red onion instead)
2 garlic cloves, minced
2 tbsp fresh ginger, minced
1.5 litre vegetable broth
1 tsp aniseeds (grind in pestle and mortar)
1 tsp fennel seeds (grind in a pestle and mortar)
4 x tablespoons cocos aminos (or lupin sauce or both).
2 tsbp miso (I use soya free miso made from lupins)
1.5 heads bok choi OR kale OR chard OR substitue any other green leaf of your choice
1 zuchini, chopped
juice of half a lemon
half a fennel bulb, sliced
1 pack of rice noodles
sesame flakes for topping
red pepper flakes for topping

Instructions

Heat the olive in a large stockpot over medium heat.
To the oil, add the diced shallots and mix well.
Cook over medium heat for 4-5 minutes, or until the shallots turn translucent and turn to soften. Stir often.
Add the minced garlic and minced ginger to the shallots and mix. Cook, stirring occasionally, for 1-2 minutes or until garlic and ginger are fragrant.
Add the ground anise and fennel seeds to the onion mix, stir and cook until lightly toasted (1-2 minutes)
Then add the chopped fennel and coat the fennel pieces evenly in the onion and ginger mix.
Then add the vegetable stock and bring to a simmer. Add the cocos aminos and the miso, and stirr everything well to combine, then add the chopped courgette.
Cover and continue to simmer for 10 minutes.
Afterward add the bok choi (or other leafy green) and the rice noodles. Cook everything for a further 5-8 minutes (until the vegetables are tender and the noodles are cooked through). Add the juice of half the lemon, stirr in, then turn off the heat and leave for 1-2 minutes to sit before you serve.
Season with salt and pepper to taste.
Divide soup between bowls and season with toasted sesame seeds and red pepper flakes if you wish.