This January Recovery Soup is a good thing to make when you have to get back on track after holiday feasting. The body, is an amazing self-detoxification unit so you don’t need to listen to all the “detox” noise out there. Our lungs, skin, liver, lymph and kidneys work 24/7 to maintain homeostasis and rid the body of toxins we’ve introduced. So, that’s not what this soup is about.
This soup is about regaining healthful eating habits and letting go of the tendency to indulge at the holidays. It’s a way to transition from, I’ll just treat myself to a little (fill in the blank – chocolate, cookie, cake, nuts and bolts, chip and dip) to the “more vegetables and fruits” we know our bodies need – if not crave.
The daikon, a large white type of mild radish, has few calories (38 calories for three ounces) and with the consistency of potato it makes one feel full. The soup itself has loads of flavour and when served piping hot as a snack throughout the day you’ll find it nourishing and warming in the depth of winter. I make a batch at the beginning of the week and heat up bowls of it as needed. This is the reset button for my homeostasis and soon, I’m craving more and more vegetables and spring has arrived. Take this as a little trick from me as way to savour it all.Print
January Recovery Soup
A light and lively vegetable soup that will have you feeling the same in no time.
- Prep Time: 15
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 to 6 litres 1x
- Category: Soups
- Method: chopping
- Cuisine: Canadian
1 Tablespoon organic Alberta canola oil
2 teaspoons garlic, chopped
2 teaspoons ginger, minced
1 bunch green onions, chopped
1 leek, green ends trimmed, washed, halved and chopped
1 teaspoon chilli flakes
1-2 litres mushroom or vegetable stock
1 whole daikon, peeled and chopped into bite-size pieces
1 head Napa cabbage, chopped
1 head broccoli, chopped
2 cups brown button (cremini) mushrooms, halved
Salt and pepper to taste
2 Tablespoons fresh lime juice.
4 cups bean sprouts
½ cup fresh cilantro, chopped
Heat the oil in a large soup pot on medium heat and add the garlic and ginger.
Cook for about 15 – 30 seconds until the garlic and ginger become fragrant.
Add the green onions, leeks and chilli flakes and stir, cooking until the vegetables are soft and translucent.
Add the stock followed by the daikon, cabbage, broccoli and mushrooms.
Cook for about 5 to 10 minutes or until these vegetables are hot and tender but not mushy.
Season with salt and pepper to taste.
Add the lime juice.
Enjoy garnished with cilantro, ¼ cup of bean sprouts and a wedge of lime for each bowl.
Keywords: January Recovery Soup