Last week I went on vacation with my family. We had a lot of fun, and admittedly I indulged in a few of my favorite old food items that I tend to stay away from. For a few years I was living in France and absolutely fell in love with all the varieties of cheese! However, about a year ago, I removed all dairy items from my diet. After the sun had set on our vacation, I began listening to my body. Quickly I realized that dairy products were not making me feel good. Things just were not working as they should in my digestive system. Cheese is exactly the item I indulged in while on vacation.
Being back home, reality set in and I decided to do a body reset! In the United States, Fall has arrived. Ayurveda recommends a detox or fast of some kind every time the season changes. This week was the perfect time to do just that! I am doing a 5 day body detox to reset my system and get things back in order! When doing a detox on myself it is also a perfect opportunity to experiment with tastes making a recipe that is gentle on the digestion, but still provides me with nutrients.
This kale soup that I am sharing with you today came from a desire to have something that was warm in this Fall Season and comforting. I was thinking of something with lots of broth, comforting as a classic bowl of chicken noodle soup, but without the chicken and the noodle. Kale is a vegetable that has a lot of nutrients. It has been considered a super food for its many benefits to the body. Kale is also a wonderful Detox food because of the many fibers and sulfur it contains that aid in the removal of toxins from the body. It also has high amounts of iron, calcium, vitamins A, C, and K, and antioxidants. Kale also helps to lower inflammation in the body, a key component when doing a body reset.
Although I am suggesting this recipe as something to eat during a detox, it is perfect for any occasion. Whether it is a cold, rainy day, or you’re feeling a little under the weather, Kale soup may be just what the body is needing. Smaller portions compliment well as a side soup with many dishes. Tomorrow I will be serving it to a friend for lunch along with my Rainbow Quinoa. I hope you enjoy this soup as much as I do!
Ingredients:
1 tsp of coconut oil
1 medium diced onion
4 celery stalks cut into 1/4 inch pieces
1 Tbs of liquid aminos
1 tsp of tarragon
1 tsp of thyme
1/2 tsp of allspice
Pinch of salt and black pepper
1 stalk of Kale cut into small pieces
4 cups of vegetable broth
1/2 cup of light coconut milk
Melt the coconut oil in a large soup pan. Add the onion and celery and let it saute until translucent. Add the spices and wait a couple of minutes. Add the kale and wait another 3 minutes or so. Add the broth and milk and let it come to a simmer. Serve warm!
Receita em Portugues
1 colher de chá de óleo de coco
1 cebola média cortada em cubos
4 talos de aipo cortado em pedaços 1/4 polegadas
1 colher de sopa de molho de soja
1 colher de chá de estragão
1 colher de chá de tomilho
Meia colher de chá de pimenta da Jamaica
Uma pitada de sal e pimenta do reino
1 talo de couve cortada em pequenos pedaços
4 xícaras de caldo de legumes
Meia xícara de leite de coco
Derreta o óleo de coco em uma panela grande de sopa. Adicione a cebola eo aipo e deixe refogar até ficar transparente . Adicione os temperos e esperar um par de minutos. Adicione a couve e aguarde mais 3 minutos ou menos. Adicione o caldo de legumes e leite, deixá-lo vir para ferver. Sirva quente !
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