Grandma’s Liver and Lungs Cleansing Soup

Ingredients:

• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 inch piece of ginger, grated
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 small head of cabbage, shredded
• 1 beetroot, peeled and diced
• 1 cup kale, chopped
• 1 cup spinach
• 1 lemon, juiced
• 1 tablespoon olive oil
• 8 cups vegetable broth
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon black pepper
• 1 teaspoon sea salt (or to taste)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preparation:
   • Prepare all the vegetables by washing, peeling, and chopping as needed.
   • Juice the lemon and set aside.
2. Sautéing:
   • In a large pot, heat the olive oil over medium heat.
   • Add the chopped onion and sauté until translucent, about 5 minutes.
   • Add the garlic and ginger, and sauté for another 2 minutes until fragrant.
3. Cooking the Vegetables:
   • Add the chopped carrots, celery, cabbage, and beetroot to the pot. Stir well to combine.
   • Sprinkle the turmeric, cumin, coriander, black pepper, and sea salt over the vegetables. Stir to coat the vegetables evenly with the spices.
   • Pour in the vegetable broth and bring to a boil.
4. Simmering:
   • Reduce the heat to low and let the soup simmer for about 30-40 minutes, or until the vegetables are tender.
   • Add the chopped kale and spinach in the last 10 minutes of cooking to retain their nutrients and vibrant color.
5. Final Touches:
   • Once the vegetables are tender, remove the pot from heat.
   • Stir in the lemon juice to add a bright, fresh flavor.
   • Adjust seasoning with more salt and pepper if needed.
6. Serving:
   • Ladle the soup into bowls.
   • Garnish with fresh parsley.
   • Serve hot and enjoy the cleansing benefits!

Benefits:

This soup is packed with vegetables that are known for their detoxifying properties. Beets and ginger support liver function, while kale and spinach provide essential vitamins and minerals for overall health. Turmeric is known for its anti-inflammatory properties, making this soup a powerful ally in cleansing the liver and lungs.

Notes:

• Feel free to adjust the spices to your taste.
• This soup can be made in large batches and stored in the refrigerator for up to a week or frozen for longer storage.