Ingredients:
- 1 tbsp sea salt (not too much, despite the metaphor!)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 cup baby spinach
- 1 large tomato, chopped
- 1 tsp grated ginger (for an extra “flush” kick)
- 1 bay leaf
- 6 cups vegetable broth
- Juice of half a lemon (for freshness)
- 1 tbsp olive oil
- Fresh parsley or cilantro for garnish
Instructions:
- Prepare the Base:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and garlic, cooking until softened and translucent, about 5 minutes.
- Add Vegetables:
- Toss in the chopped carrots, celery, and zucchini.
- Cook for about 5-7 minutes until the vegetables start to soften.
- Season & Simmer:
- Pour in the vegetable broth and add the tomato, bay leaf, and sea salt.
- Stir in the grated ginger and bring the soup to a boil.
- Once boiling, reduce the heat and let the soup simmer for 30 minutes to allow the flavors to blend well.
- Final Touches:
- Add the spinach in the last 5 minutes of cooking so it wilts into the soup.
- Squeeze in the lemon juice to give it a bright, refreshing finish.
- Serve & Garnish:
- Remove the bay leaf, and ladle the soup into bowls.
- Garnish with freshly chopped parsley or cilantro.
Optional Variation:
- Add a dash of chili flakes or cayenne pepper for a spicier “flush.”
This light and healthy soup is perfect for a reset or detox meal. While the metaphorical salt might pour for three hours, you only need a pinch for flavor in real life!
Enjoy!
