I’m afraid I’m exposing myself as a health-nut by posting two healthy recipes in a row, but this one can’t be helped.
I’m meeting a fantastic group of ladies in Boca Raton in just under two weeks, and it’s past time to start prepping for a swimsuit.
My favorite pre-vacation trick is this Veggie Detox Soup. I whip up a batch of this great-tasting delicacy and have it for lunch every day the week before a trip. Sometimes, depending on the trip, I even make another batch to eat the week AFTER a trip. (Paris, Palm Beach, and New Orleans are food meccas for me – I cannot control the food intake!)
This soup is filling, delicious, and crazy-healthy. Even my chicken-wing-loving husband thinks it tastes good.
Get yourself some take-out containers to divide the soup evenly amongst and make grabbing one for lunch super simple. (I save the containers from all the barbecue shrimp I order from Voodoo BBQ, instead of buying new ones.)
I start each day with a little Healthy Breakfast Yogurt, gobble down a container of soup for lunch, then finish off with a normal dinner. The end result is quite detoxifying.
A few notes:
I used one regular sweet potato and one purple sweet potato for this batch, but the purple sweet potato became too mushy for my liking.
Cut the spinach up into small bits. Otherwise, it gets a little unappetizing on days four and five.
All the ingredients listed below are optional. Add or remove any veggies that you want to make it your own!
I love adding the Cajun seasoning to my soup for an extra kick.
- 4 cups low-sodium vegetable broth
- 1 (15 oz.) can black beans
- 1 (14.5 oz.) can diced tomatoes
- 1 medium sweet potato, peeled and cut into 1" cubes
- 3 carrots, peeled and sliced
- 1 stalk celery, diced
- 1 small onion (sweet or yellow), diced
- 1 clove garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/8 teaspoon Cajun seasoning or allspice
- Pinch of Kosher or sea salt, more or less to taste
- 1 bay leaf
- 1 (16 oz.) bag frozen peas
- 4 cups baby spinach, loosely packed, chopped small
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon flax oil
- Add the first 13 ingredients (everything except peas, spinach and oils) to a slow cooker. Cover and cook on low 6 to 8 hours, or until the vegetables are tender. Add peas in the last 30 minutes of cooking time. Stir in spinach in the last 5 minutes of cooking time. Remove from heat and add in oils.
- Can be cooked on the stovetop instead. Cover and simmer for 2 hours, stirring every 15 minutes to prevent sticking.