Detox Soup Recipe

• 14 cup beef broth or veggie broth
• 21 cup chopped purple onions
• 33 clove garlic, minced
• 41 cup mushrooms, sliced
• 52 cup kale or spinach, chopped
• 61 tsp onion powder
• 71 tsp garlic powder
• 81 tsp paprika
• 92 tbsp soy sauce (or tamari for a gluten-free option)
• 101/2 tsp red pepper flakes (adjust to taste)
• 111/2 tsp sea salt (adjust to taste)
• 121 tsp Italian seasoning
• 131 tsp dried basil
• 141 bay leaf
• 15Cayenne pepper

1. 1

   In a large pot, add a splash of olive oil over medium heat.

2. 2

   Sauté the chopped purple onions and minced garlic until the onions become translucent and fragrant.

3. 3

   Add the sliced mushrooms to the pot and cook until they are softened and have released their moisture.

4. 4

   Pour in the beef broth and bring it to a simmer.

5. 5

   Add the onion powder, garlic powder, paprika, soy sauce, red pepper flakes, sea salt, Italian seasoning, basil, and bay leaf. Stir to combine.

6. 6

   Once the soup is simmering, add the chopped kale or spinach. Allow it to cook for about 5-7 minutes, or until the greens are wilted and tender.

7. 7

   Taste the soup and adjust seasonings if necessary. Remove the bay leaf before serving.

8. 8

   Ladle the detox soup into bowls and enjoy hot!

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