Liver Cleansing Cabbage & Celery Soup

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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.

Weekly Recipe

Liver Cleansing Cabbage & Celery Soup

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Yield: 1 Large Pot of Soup

Liver Cleansing Cabbage & Celery 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

  1. Grind the fennel seeds and aniseeds with a pestle and mortar.
  2. 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.)
  3. 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.
  4. 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).
  5. 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.
  6. 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).
  7. Give it a taste and season with more salt and pepper if needed.
  8. Garnish with fresh coriander and serve! Voila!
© jayjagger

Warming Turmeric & Cauliflower Broth

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Weekly Recipe

Warming Cauliflower & Turmeric Broth

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Yield: 1 Large Stock Pot

Warming Turmeric & Cauliflower Broth

Warming Turmeric & Cauliflower Broth
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 1 shallot, diced
  • 1 garlic clove, diced
  • 5 tsp yellow Lupin Miso (I don't use Soya products as I strongly believe these increase inflammation in the body). You can omit this ingredient and just flavour more with salt, pepper, stock, and coconut aminos or lupin sauce.
  • 1 tsp anisseeds
  • 1 fingerlong fresh root of turmeric, minced
  • 1 inch fresh ginger, minced
  • 1/2 cup of water
  • 200g brown button mushrooms, chopped
  • quarter head cauliflower, chopped into florets
  • 1 medium zuchini, chopped and diced
  • 1.5 litres vegetable stock
  • 6 tsbp cocos aminos
  • 3 tsp powdered turmeric
  • one chicoree head, sliced
  • salt and pepper to taste
  • brown rice noodles (I use king soba noodles)
  • juice of 1 and 1/2 lemon

Instructions

  1. To a large stock pot, add the shallot, ginger, the fresh turmeric, garlic and aniseeds (ground in pestle and mortar). Add half a cup of water, and stirr occasionally, cooking on low heat until the shallot and garlic become fragrant and translucent for a about 5 minutes.
  2. Stirr in the lupin miso and cook for another 2 minutes.
  3. Stir in the chopped mushrooms and keep cooking on low heat for another 5 minutes, stirring occassionally.
  4. Stirr in the chopped zuchini and cauliflower and cook for another 2 minutes on low heat, stirring occasionally.
  5. Add the vegetable stock to the mushroom mix, stirring well.
  6. Add the cocos aminos and the turmeric powder.
  7. Bring to the boil, then lower heat to a simmer.
  8. Simmer for 15 minutes, lid on.
  9. Add the chicoree and simmer for another 5 minutes, plus add salt and pepper to taste.
  10. In the meantime boil the rice noodles according to instructions in a seperate pot.
  11. Stir the lemon juice into the broth and let it sit off the heat for 1 minute.
  12. Ladle the broth into bowls and serve with the rice noodles.
  13. Voila!
© jayjagger
Cuisine: Vegan

Gut Healing Turmeric & Mushroom Curry Soup

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Get stuck into a bowl of bubbling, warming, yellow-goodness
and enjoy the healing powers of turmeric, ginger and shitake mushrooms.

This healthy but yet tasty yummy broth will help your body fight bacteria and inflammation, boost your immune system,
and to keep those pesky bugs at bay (always good in a corona crisis!).

Weekly Recipe

Gut Healing Turmeric and Mushroom Curry Soup

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Yield: One Large Pot of Broth

Gut Healing Turmeric & Mushroom Curry Soup

Gut Healing Turmeric & Mushroom Curry Soup

Inflammation calming, immune-boosting, gut healing yellow turmeric curry soup.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 tsp sesame oil (leave out if on a cleanse, or if this is your evening meal, leave in).
  • half a shallot, chopped finely
  • 1 tsp anisseed
  • 1 tablespoon thai yellow curry paste (try and find a curry paste without added fats, maltodextrin, natural or unnatural flavourings, etc.)
  • 1 thumb size knob of fresh turmeric, sliced finely. If you haven't got fresh, use 2 tsp ground turmeric
  • 1 thumb-size knob fresh ginger, minced
  • 1 garlic clove
  • 1 tsp fennel seeds, grind small in a pestle and mortar
  • 1/4 tsp dried thyme
  • 2 stalks of celery, chopped
  • 1 bok choi, chopped 
  • 1 zuchini, chopped
  • 200g shitake mushrooms, fresh or dried (important if dried: soak at least for 5 hours beforehand. If you can't get hold of shitake, brown button mushrooms work as a replacement)
  • toasted sesame seeds to garnish
  • 1.5 liter vegetable stock
  • 6 tbsp cocos aminos or lupin sauce, or both, depends how strong you like your flavouring.
  • salt and pepper to taste
  • juice of 1 lime (if you haven't got limes lemon juice works ok as well)
  • handful of fresh coriander, chopped
  • gluten free brown rice noodles, cooked to your liking
  • toasted sesame seeds or toasted nuts of your choice to garnish (leave out nuts and seeds if on a cleanse)
  • spinach or other leaves to garnish

Instructions

  1. Grab a large stock pot, and add about 3 tablespoons of water to the bottom.
  2. Add the sesame oil and place cooker on a low heat (skip this step if on a cleanse).
  3. Add the chopped shallot, minced ginger and chopped garlic. Mix well with the oil and the water. Add the yellow curry paste. Keep heat on a low setting and cook for 5-10 minutes, until onion is translucent and onion and garlic flavourful.
  4. Add the anisseeds, turmeric, thyme and fennel and mix in well. Up cooker to a medium heat and cook for another 5 minutes stirring frequently.
  5. Add the sliced celery and zuchini, stirr in well with the onion spice mixture and cook on medium heat for a few minutes.
  6. Add the vegetable stock and bring to a boil.
  7. Cover and simmer for 5 minutes.
  8. Add mushrooms and cocos aminos. Cook for another 10 minutes.
  9. Add the sliced bok choi, the lime juice and half of the coriander and cook for another 5 minutes.
  10. Taste and season with salt and pepper. Depending on what you used (cocos aminos, lupin sauce, or both), taste the broth and add more of what you feel is needed. I usually can't get enough of the cocos amino taste so I always add a bit more of that at the end.
  11. Serve the soup over gluten free brown rice noodles (or any other asian style noodles of your chosing), sprinkle with the rest of the coriander and top with sesame seeds, nuts or chilli flakes.
  12. Enjoy!
© jayjagger
Cuisine: Asian