Spring Detoxification: Supporting Your Liver with a Simple & Delicious Cleanse Soup. Spring is the ideal time to aid our detoxification systems and alleviate the stress of colder months. According to Traditional Chinese Medicine, the liver organ is closely linked to spring, promoting growth and the smooth flow of qi. If the liver becomes stagnant, it can lead to digestive bloating, hormonal issues, irritability, skin problems, and pain.
This vibrant cleanse soup is packed with superfoods that cleanse and support your liver, helping to release toxins and rejuvenate for radiant skin and increased energy.
The Benefits Include:
- Enhance Digestion and Heavy Metal Detoxification: Cilantro and coriander possess carminative properties, improving digestion while binding to heavy metals and aiding their elimination from the body.
- Beets for Detoxification Support: Beets contain betalains, phytonutrients that support the body's Phase 2 detoxification process, assisting in the elimination of toxins.
- Detoxification Benefits of Cabbage: Cabbage contains compounds like sulforaphane and indole-3-carbinol, aiding in detoxification, hormone balance, gut health, and promoting clear skin.
- Lentils: Fiber and Zinc for Detoxification: Lentils offer a rich source of fiber and zinc, with zinc playing a crucial role in the functioning of alcohol dehydrogenase, a key enzyme in Phase I detoxification, involved in the conversion of alcohols to aldehydes.
- Liver Function and Toxin Elimination: Reishi mushrooms act as adaptogens, safeguarding and enhancing liver function through their antioxidant properties, facilitating the efficient removal of toxins and bacteria. Lion's mane supports a healthy gut by promoting beneficial bacteria, crucial for toxin elimination and reducing inflammation.
Spring Cleanse Soup Recipe Ingredients
- 1.5 tbsp Extra Virgin Olive Oil
- 1 Yellow Onion (medium, chopped)
- 2 Garlic (cloves, minced)
- 1 cup Dry Green Lentils (soaked)
- 5 cups Vegetable Broth
- 1 tsp Coriander
- 2 tsp Balance Mushroom blend by @eversiowellness
- 3 cups purple cabbage (chopped)
- 1 beet, (large, chopped)
- 2 tbsps Lemon Juice
- 1/2 cup Cilantro (chopped)
- ½ tsp pink salt
Directions To Make:
- Heat the oil in a large pot over medium-high heat.
- Add the onion and the salt and cook, stirring, until fragrant and translucent, about three minutes.
- Add cabbage, beets, & coriander, stirring, cook for another 5 minutes.
- Add garlic & mushroom powder, stirring for 30 seconds.
- Add the lentils & vegetable broth to the pot and stir to combine.
- Bring to a boil, then reduce the heat and let simmer for 20 to 25 minutes, or until the lentils are tender.
- Stir in the lemon juice and the cilantro. Enjoy!
Makes 4 main dish servings.
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