Whether you’re a vegetarian, vegan, conflicted omnivore or ardent carnivore, it doesn’t hurt to give yourself at least one day each week where you focus on a plant-based diet. I love the Meatless Monday movement for this very reason. It’s approachable, non-preachy and good common sense. I’m completely inconsistent with my posts to this end and am way overdue in offering a new recipe for you all.
As some of you know, I am a big believer in whole foods, home cooking-focused detoxes. I’ve guided over 100 different folks from all over the country through my seasonal detoxes over the course of the last two years and really enjoy coming up with meals that are simple, tasty and clean. My latest 4-day detox includes the following recipe. If you want to buy the self-guided version it’s now available through my online store.
I love picking up ingredients for this and all detox recipes from my local farmers market. Food is always better – both in taste and nutrient density – when locally grown with less transport and shelf time.
Chilled Spinach Detox Soup
{makes 4 side portions or 2 mains}
Ingredients:
- 1 Tbs olive oil
- 1 Tbs organic unsalted butter
- 2 small sweet onions (the size of baseballs)
- 2 cloves of garlic
- 1/2 tsp sea salt
- 1/2 tsp muchi curry powder
- 4 cups chicken or vegetable stock
- Juice of 1/2 lemon
- 5 oz baby spinach
- 2 sprigs fresh thyme leaves
- Freshly ground pepper to taste
- Top with a couple tablespoons of low-fat, plain Greek yogurt
Directions:
- Sauté onions in butter and oil over medium heat until soft, adding a generous pinch of salt as you stir.
- Add curry powder and garlic. Sauté another minute until fragrant.
- Add stock and simmer for 10 minutes.
- Add spinach and thyme and simmer another 5 minutes. Remove from heat and let cool.
- Blend until smooth.
- Served hot or chilled and garnish with yogurt and ground black pepper. Stir well and enjoy!
