Last Thanksgiving, I completely overdid it on turkey and desperately needed this Chunky Vegetable Detox Soup. I’d been Vegan for six months around the time of Thanksgiving.
Heading into the holidays, I don’t remember if I was committed to sticking to my plant based diet or not but I took one look at our family Thanksgiving spread, threw caution to the wind and ate all the things – the turkey, the ham, prime rib (we always have prime rib!), macaroni and cheese, my Mama’s creamy corn pudding, sweet potato casserole, every type of pie imaginable…you name it, I ate it.
After dinner, my sister and I drove to Target to scope out the Black Friday action. I distinctly recall asking her to pull the car over because I was certain I was going to be sick on the way home, and then ending my night chugging water and slipping into the worst kind of turkey day coma.
While I encourage you to indulge in quality time with family and friends, lots of laughter and maybe an extra slice of cake or pie this Thanksgiving, don’t be like me, folks. Don’t overdo it.
But if you do (it is the holidays after all…), que recipe! This Chunky Vegetable Detox Soup will have you feeling like your pre-turkey day self in no time.
- 1 onion chopped
- 3 garlic cloves diced
- 1 tablespoon coconut oil
- 1 teaspoon thyme
- 1 teaspoon paprika
- 1/2 teaspoon parsley
- 3 whole carrots sliced
- 1/2 cabbage
- 1 orange bell pepper
- 1 red bell pepper
- One 28 ounce can diced tomatoes
- 6 cups chicken broth
- 1 cup frozen peas
- 2 cups broccoli florets
- 2 cups zucchini sliced
- Salt and pepper to taste
In stock pot, cook onions and garlic in coconut oil. Sauté until fragrant.
Add thyme, paprika and parsley.
Add carrots, cabbage, bell peppers, diced tomatoes and chicken broth.
Bring to a boil.
Simmer for 15 minutes.
Add peas, broccoli and zucchini. Then, continue to simmer for additional 10 minutes until all vegetables are softened.
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