Ok, this might not SOUND like the most drool worthy soup, but boy is it delicious!
With the high probability of New Years resolutions slowing down a little, I wanted to share a recipe that is yummy and could help keep your health goals on track.
As you may know, I’m not big on diets or cutting out food groups. That has never worked for me and I don’t think it’s sustainable, or particularly good for you. My guiding principle is getting real food in your body. I truly believe that if you eat mostly real food your body will work the way it is designed to. I make sure to use cues from my body like energy levels and digestion to inform me of how food makes me feel and do my best to make healthy decisions most of the time.
However, I’m not perfect, nor do I expect my clients to be. I love margarita pizza from Pagliacci and I often vacillate between the “healthy” amount of dark chocolate and the “unhealthy”. I even eat the occasional bowl of Ben and Jerry’s. Gasp! It’s true.
When my digestion slows down and my energy is lacking, I can nearly always trace it back to overindulging and not getting enough real food.
So I adjust a bit, upping my fiber and making sure to move my body a little bit more than usual, and my body usually gets back to feeling itself. I don’t do a big detox or crazy workout regimen.
This Digestive Detox Potato Leek Soup is perfect for those times that I’ve overindulged and my digestive tract could use some help.
It’s also perfect for when I just want a big old cozy soup that is delicious and healthy.
You can stick to the basic recipe here if you want to be super healthy, or you can add toppings that aren’t “detoxifying” if you want to dress it up a little.
Any way you go, making this soup will give your body some real food fiber, give your taste buds something to be excited about, and will help your digestion with some detoxifying foods.
Digestive Detox Potato Leek Soup Recipe
2 tablespoon avocado oil
1 leek, sliced
2 cloves garlic, minced
1 teaspoon rosemary
1 head of kale, stems removed and diced and leaves chopped
2 large white potatoes, skin on, scrubbed, and chopped
Optional toppings- parsley, parmesan cheese, cooked brown rice
In a large pot over medium heat, warm the oil. Add the leek, garlic, and rosemary, sautéing until leek softens, about 5 minutes.
Add the kale stems, potatoes, celery, and cabbage to the pot, sautéing until softened, about 7 minutes.
Add the broth and bring to a boil. Turn the heat down to low and simmer until potatoes are tender, about 10 minutes. Add the kombu/wakame, beans, and kale and continue to simmer about 5 minutes.
Turn the stove off and carefully remove the piece of kombu/wakame. Add salt and pepper to taste. Use an immersion blender to puree it or, working in batches, liquify it in a standard blender. *I like leaving mine a little chunky to give it texture. Puree it until you’ve reached your desired creaminess level.
Portion into bowls, add toppings and enjoy!
Naturally vegan and gluten-free.
Meal Prepping Tip- Make one big batch of this and keep it in a large container in the fridge. Pull from it as needed throughout the week! Could also portion into small glass containers if you need to take your lunch or dinner to work, heating it up when you are ready to eat.