Ah, detox soups! Just the thought takes me back to last winter when I was bundled up in a blanket, sipping on a bowl of vibrant green goodness, feeling like I was drinking pure vitality. These soups are like little bowls of magic, each spoonful filled with the promise of renewal. One could argue it’s just soup—yet somehow, it feels like a hug for your insides, resetting everything from your mood to your metabolism.
Steps
- In a large pot, heat oil over medium-high heat and add chopped onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally until the vegetables begin to soften.
- Incorporate minced garlic, freshly grated ginger, turmeric, cayenne pepper, salt, and black pepper into the pot. Sauté the mixture for an additional minute to release the flavors.
- Add sliced red bell pepper, vegetable broth, coconut milk, and chicken breasts to the pot. Stir to combine and bring the mixture to a boil, then reduce the heat to a simmer and cover the pot.
- Allow the soup to simmer for about 20 minutes, or until the chicken is fully cooked. Once cooked, remove the chicken from the pot and shred it using two forks.
- Introduce chopped kale to the pot and simmer for 3-4 minutes until the greens have wilted. Return the shredded chicken to the pot and add fresh cilantro, tamari, and lemon juice.
- Stir everything together thoroughly and serve the soup hot. Top with additional chopped cilantro if desired, and enjoy with a side of sourdough or crackers.
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 large yellow onion, chopped
- 2 large carrots, chopped into ½-inch rounds
- 2 ribs celery, thinly sliced
- 5 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons freshly grated turmeric
- ¼ teaspoon cayenne pepper
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 large red bell pepper, thinly sliced
- 1 pound chicken breasts
- 6 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 bunch curly kale, roughly chopped
- 2 tablespoons lemon juice
- 1 tablespoon tamari, coconut aminos, or soy sauce
- ¼ cup fresh cilantro, plus more for garnish
FAQ
- Can I prepare this soup in an Instant Pot or slow cooker?
- Yes, you can! Both methods work excellently for this soup. Check the recipe card for specific instructions on how to use each device.
- Is it possible to alter the vegetables in the soup?
- Absolutely! This soup is very adaptable, so you can swap or add vegetables based on what you have or prefer. Cabbage or broccoli would make great additions, and you can replace the curly kale with a sturdier green like Swiss chard or lacinato kale.
- How can I make this soup vegan?
- To turn this soup vegan, replace the chicken with 1-2 cans of chickpeas or white beans. Just add them at the same point in the cooking process as the chicken. Alternatively, tofu or tempeh can be used, but it’s best to cook these separately and add them at the end.
- What if I don’t have fresh ginger or turmeric?
- If you can’t source fresh ginger or turmeric, you can substitute them with 1 teaspoon of ginger powder and 2 teaspoons of turmeric powder, respectively.
- Can I omit the coconut milk?
- While coconut milk provides a creamy texture and rich flavor, you can leave it out if necessary. To maintain creaminess, consider using unsweetened almond or cashew milk instead. If you skip it altogether, be sure to add additional broth to compensate.
Tips
- Customize with Your Favorite Veggies: Feel free to swap or add vegetables based on what you have. Cabbage or broccoli make great additions. For greens, choose sturdier options like Swiss chard or lacinato kale to prevent them from becoming too wilted.
- Adjust Protein to Your Preference: If you’re not a fan of chicken, you can substitute with turkey, or for a vegan option, use chickpeas, white beans, tofu, or tempeh. Just remember to cook tofu or tempeh separately and add it in at the end.
- Use Dried Spices if Needed: If fresh ginger or turmeric are hard to find, use dried versions. Substitute with 1 teaspoon of ginger powder and 2 teaspoons of turmeric powder.
- Experiment with Creaminess: The coconut milk adds a creamy texture, but you can substitute with unsweetened almond or cashew milk. If skipping entirely, ensure to increase the broth quantity to maintain the soup’s consistency.
Equipment
- Dutch Oven or Large Pot – Essential for cooking the soup in one pot.
- Instant Pot/Pressure Cooker – Optional, but useful if you want to make the soup using an alternative method.
- Slow Cooker – Optional, another alternative method for making the soup.
- Meat Shredder Claws – Helpful for shredding chicken efficiently.
