These delicious recipes are all 7-Day Healthy Cleanse approved, and simply just healthy if you’re not cleansing. Give them a try.
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Creamy Roasted Cauliflower Soup
- 1 large head cauliflower (about 2 pounds), cut into bite-size florets
- 3 tablespoons extra-virgin olive oil, divided
- 1 medium red onion, chopped
- 2 cloves garlic, pressed or minced
- 4 cups (32 ounces) vegetable broth
- 1 tablespoon fresh lemon juice, or more if needed
- ¼ teaspoon ground nutmeg
- For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions
- Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
- On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
- Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion. Cook, stirring occasionally until the onion is softened and turning translucent, 5 to 7 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
- Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.
- Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
- Add the lemon juice and nutmeg and blend again. You can also a little more lemon juice, if it needs more zing. Blend again.
- Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.
Fat Burning Cabbage Soup
- 1 tbsp extra virgin
- 1 onion large, chopped
- 1 carrot large, chopped
- 2 celery stalks, chopped
- 3 garlic cloves minced
- 1/2 cup parsley, chopped finely
- 1/4 cabbage large, chopped
- 8 cups vegetable broth
- 1 pinch pepper
- Wash, pat dry, and finely chop vegetables.
- In a large soup pot, heat up the olive oil and sauté the onion, carrot, celery, and minced garlic. Cook until onions are translucent, and garlic is fragrant.
- Add the 8 cups of broth. Bring to a boil.
- Add in the chopped cabbage, parsley, and pepper to taste. Stir soup to mix well.
- Simmer on low for 30-40 minutes. Garnish with fresh parsley, if desired, and serve!
Healthy Butternut Squash Soup
- 1 tablespoon extra virgin
- 2 lbs. butternut squash cut in 1-inch pieces, about 5 cups
- 1 cup carrots, diced
- ½ cup onion, diced
- 1 tablespoon garlic, minced
- 1-quart vegetable stock
- 1 teaspoon pepper
- 1 teaspoon paprika
- ½ teaspoon cinnamon
- ½ teaspoon turmeric
- Heat olive oil in a pan over medium heat. Sauté squash, carrots, onions + garlic until squash has browned on edges and onions/garlic are translucent
- Add stock and spices to the pan. Bring to a boil. Once boiling, reduce heat + simmer for 30-40 minutes.
- Puree with an immersion blender or allow soup to cool + add to a blender. Blend until smooth.
Tomato Basil Soup
- 2 lbs. roma tomatoes halved and seeded
- 5 cloves garlic peeled
- 2 small sweet onions cut into thick slices
- ¼ cup olive oil
- ½ tsp. pepper
- 28 can whole peeled tomatoes
- 1cup vegetable broth
- ½ cup water
- ½cup basil fresh
- 1 thyme fresh
- ¼ pepper
- Preheat oven to 400 degrees.
- Place tomatoes on a large parchment-paper-lined baking pan in a single layer.
- Add onions and garlic on the same baking pan, and drizzle olive oil, sprinkle ½ teaspoon pepper over tomatoes and onions.
- Bake in preheated oven for 40-45 minutes.
- Combine canned tomatoes, broth, basil, thyme, and water in a blender or in the bowl of a food processor (two batches).
- Process for 1-2 minutes, or until completely smooth.
- Pour processed tomatoes into a medium-large pot.
- Add the roasted tomatoes, onions, and garlic to the blender or processor along with any oil that remains on the parchment paper. Process until smooth.
- Combine vegetables with the ingredients in the pot. Bring the soup to a simmer. Cover and simmer for 10-15 minutes.
- Stir in remaining ¼ teaspoon pepper to taste.
- 2 1/2 Tbsp olive oil
- 1 1/2 cups chopped yellow onion (1 medium)
- 2 cups peeled and chopped carrots (about 4)
- 1 1/4 cups chopped celery (about 3)
- 4 cloves garlic, minced
- 4 (14.5 oz) cans low-sodium organic vegetable broth
- 2 (14.5 oz) cans diced tomatoes (undrained)
- 1/3 cup chopped fresh parsley
- 2 bay leaves
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper
- 1 1/2 cups chopped frozen or fresh green beans
- 1 1/4 cups frozen or fresh corn
- 1 cup frozen or fresh peas
- Heat olive oil in a large pot over medium heat.
- Add onions, carrots, and celery and sauté 3-4 minutes then add garlic and sauté 30 seconds longer.
- Pour in broth (if you want lesser ratio of broth use 3 cans then only 3/4 cup of the 4th can) and add tomatoes, parsley, bay leaves, thyme and season with pepper to taste.
- Bring to a boil, then add green beans, reduce heat to medium-low, cover and simmer about 20-30 minutes, then add corn and peas and cook 5 minutes longer.
- Serve warm and enjoy.