Health and fitness

7-Day Healthy Cleanse-Friendly Soups

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





  1. Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
  2. 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.
  3. 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.
  4. 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.
  5. 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!)
  6. Add the lemon juice and nutmeg and blend again. You can also a little more lemon juice, if it needs more zing. Blend again.
  7. 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


  1. Wash, pat dry, and finely chop vegetables.
  2. 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.
  3. Add the 8 cups of broth. Bring to a boil.
  4. Add in the chopped cabbage, parsley, and pepper to taste. Stir soup to mix well.
  5. 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


  1. 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
  2. Add stock and spices to the pan. Bring to a boil. Once boiling, reduce heat + simmer for 30-40 minutes.
  3. Puree with an immersion blender or allow soup to cool + add to a blender. Blend until smooth.

Tomato Basil Soup


Roasted Tomatoes

  • 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


  1. Preheat oven to 400 degrees.
  2. Place tomatoes on a large parchment-paper-lined baking pan in a single layer.
  3. Add onions and garlic on the same baking pan, and drizzle olive oil, sprinkle ½ teaspoon pepper over tomatoes and onions.
  4. Bake in preheated oven for 40-45 minutes.
  5. Combine canned tomatoes, broth, basil, thyme, and water in a blender or in the bowl of a food processor (two batches).
  6. Process for 1-2 minutes, or until completely smooth.
  7. Pour processed tomatoes into a medium-large pot.
  8. 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.
  9. Combine vegetables with the ingredients in the pot. Bring the soup to a simmer. Cover and simmer for 10-15 minutes.
  10. Stir in remaining ¼ teaspoon pepper to taste.

Vegetable Soup


  • 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


  1. Heat olive oil in a large pot over medium heat.
  2. Add onions, carrots, and celery and sauté 3-4 minutes then add garlic and sauté 30 seconds longer.
  3. 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.
  4. 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.
  5. Serve warm and enjoy.






Source: go.shaklee

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