Soups that are perfect for that January detoxification program – meatless, dairy-free, gluten-free, soy-free, and without tomatoes! [Click to Tweet]
Well it is that time of year again. January starts our new year, and what better way to start the new year than with a detox. Detoxes help you get rid of old unwanted waste and inflammation, while repairing your body with nourishing supplements, food, and vitamins. Part of the Clearvite detox we use at our clinic requires a “no-meat-week,” which means you cannot consumer any animal products that whole week. This can sometimes be challenging for those who rely heavily on meat. In this blog you will find some hardy soup recipes to get you through the week.
No-meat-week is usually a breeze for me since I mostly eat vegetables. However, I understand that not everyone eats like this. I wanted to share some of the recipes I have found helpful and are detox friendly. I hope this will serve those who need it as a good source and maybe ease some of the worry associated with what to eat without meat!
Karina’s Easy Carrot Soup Recipe – Dairy-free and Vegan 1.
- 2 lbs. organic carrots, trimmed, peeled, chopped
- Cold fresh water
- Sea salt, to taste
- A pinch of gluten-free mild curry powder, to taste*
- *Option: 1/2 cup organic apple cider for a tangy twist- or if you like it creamy, add a touch of coconut milk
- Toss the chopped carrots into a soup pot and add just enough cold water to cover them. Season with sea salt and a dash or two of curry or cumin.
- Cover and bring to a boil; lower the heat and simmer until the carrots are very tender, about 20 minutes. Add a bit more water, if needed.
- Puree the soup with a blender until the carrots and the soup is silky smooth. Add the apple juice or creamy beverage and stir well; gently heat it through. Serves 4.
Karina’s Kicked Up Coconut Split Pea Soup Recipe 2.
- 2 cups dried split peas, rinsed, picked over
- Fresh boiling water, just enough to cover the dried split peas
- 3 cloves garlic, chopped
- 5 cups light tasting vegetable broth
- 1 to 2 teaspoons hot or mild curry paste (or powder), to taste
- 1/2 teaspoon Old Bay Seasoning
- 1/2 teaspoon red pepper chili flakes, or to taste
- 1 14-oz. can coconut milk
- *optional 1/3 cup jarred jalapeños, drained and chopped
- Sea salt and fresh ground pepper, to taste
- Place the split peas in a rice cooker and cover with boiling water. Turn the cooker on low. If you are using a heavy soup pot on the stove, cover the pot, turn the burner on at the lowest setting.
- Hot soak the peas for one hour. Drain.
- Place the soaked peas back into the rice cooker or heavy bottomed soup pot and add the chopped garlic, broth, curry, Old Bay Seasoning, and red pepper flakes. Bring the mixture to a simmer and cook until the liquid is reduced and the peas are so tender they break apart with a wooden spoon – about an hour. If you’d rather cook this soup on the stove top, place the soaked peas, garlic, broth, curry, Old Bay Seasoning and red pepper flakes in a soup pot and bring to a gentle simmer; cook until the liquid is reduced a bit and the peas are soft about an hour.
- Stir in the coconut milk and gently heat through. If you like your pea soup thick, keep simmering, and reduce the liquid to your liking. If it needs more liquid, thin with water. Serve in shallow warmed bowls, with a spoonful of pickled jalapeños in the center of the soup. Serves 4
*Optional garnishes: chopped fresh cilantro, chopped jalapeños.
Creamy and Cozy Butternut Squash Soup
- 1 tablespoon extra-virgin olive oil
- 2-3 teaspoons mild gluten-free curry powder
- 2 teaspoons ground ginger or fresh grated ginger
- 4 cups diced butternut squash
- 4 to 6 cups organic vegetable broth or water
- Sea salt and fresh ground pepper, to taste
- 1 tablespoon organic pure maple syrup, to taste (or raw agave nectar)
- ½ to 1 cup coconut milk
- Heat the olive oil in a soup pot, over medium heat. Add the onion, celery and curry powder; stir and cook until the onion softens. Add the squash and broth. Cover the pot and bring to a simmer.
- Simmer until the squash is very soft and fork tender – maybe 30 minutes. Add a bit more water if you need to keep the squash from sticking to the pot.
- Puree the soup with an immersion blender till smooth. Stir in the maple syrup and coconut milk. Season with sea salt and pepper, to taste.
- Warm through gently and serve. Serves 4.
Karina’s Creamy Detox Soup Recipe with Coconut Milk 3.
- 1 tablespoon olive oil or organic coconut oil
- 2 cloves of garlic, chopped
- 1/4 cup diced sweet onion
- 1 inch of fresh ginger, peeled and chopped
- 3 cups fresh broccoli, rough cut
- 3 cups of stemmed greens, packed (spinach, kale)
- Fresh water, as needed
- Sea salt and ground pepper, to taste
- 2 tablespoons each: chopped fresh parsley, cilantro, and mint
- 1 cup light coconut milk, or more, to taste
- Heat the olive oil in a large soup pot set over medium heat and stir in the garlic, onion, and ginger (this seasons the oil).
- Add in the broccoli and greens. Add just enough water to cover the vegetables – not too much. You can always thin the soup later, if you need to.
- Bring to a high simmer. Cover the pot, and reduce the heat to a medium simmer. Cook until the broccoli and greens are tender – maybe 15 minutes or so.
- Add the chopped parsley, cilantro and mint. Season with sea salt and fresh pepper, to taste.
- Remove the pot from the heat. Use an immersion blender to purée the soup.
- Return the pot to the stove and add in the coconut milk. Stir and heat through gently (don’t boil the pureed soup).
- Taste test and adjust seasonings. Serve with a sprinkle of fresh herbs. Serves 4.
Vegan Chili without Tomatoes
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 2 onions, chopped
- 3 cloves garlic, chopped
- 2- 15 oz cans beans (Kidney & Pinto), drained and rinsed
- 2 tbsp. chili powder
- 1 tsp dried oregano
- 1 1/2 cups organic vegetable broth
- 3 tbsp. lemon juice (*zest of one lemon if you are up for the task!)
- 1/3 cup cilantro, chopped
- *optional add cooked brown rice or GF brown rice noodles to make it hardier
- Heat a large pot over medium flame.
- Add 1 tbsp. olive oil, pepper, zucchini, squash, onions, garlic. Cook 5 minutes.
- Add beans and spices. Stir to combine.
- Add broth. Bring to a simmer. Lower heat, cover, and cook for about 20 minutes.
- Add lemon juice, lemon zest, and cilantro. (*add GF pasta or rice) Stir to combine. Heat throughout. Serves 5.
Happy New Year’s everyone! Let’s join together in leading a happier, healthier lifestyle in 2016!
Please share any suggestions or substitutions you think might be good. Also feel free to add some of your favorite meatless soup recipes below in the comment section. J
January 17, 2016
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Gluten-free Goddess. (2007). Karina’s Easy Carrot Soup Recipe- Dairy-free and Vegan http://glutenfreegoddess.blogspot.com/2007/09/carrot-soup.html
Gluten-free Goddess. (2006). Karina’s Kicked Up Coconut Split Pea Soup Recipe. http://glutenfreegoddess.blogspot.com/2006/03/kicked-up-split-pea-soup.html
Gluten-free Goddess. (2012). Karina’s Creamy Detox Soup Recipe with Coconut Milk http://glutenfreegoddess.blogspot.com/2011/02/cream-of-broccoli-soup-recipe-with.html
Becky Luigart-Stayner. (2009). Image http://www.myrecipes.com/recipe/creamy-carrot-soup
Jennifer Segal. (2016). Image http://www.onceuponachef.com/2013/10/easy-butternut-squash-soup.html\
Megan Teet. (2015). Image http://www.chicvegan.com/vegan-gluten-free-no-tomato-macaroni-chili/
Gluten-free Goddess. (2016). Image http://glutenfreegoddess.blogspot.com/2011/01/detox-green-soup-recipe-with-broccoli.html
Lauren. (2013). Image http://www.oatmealwithafork.com/2013/11/01/easy-slow-cooker-split-pea-soup-vegan/