Salted Veggie Flush Soup Recipe (A Cleansing Broth)

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:

1. 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.
2. Add Vegetables:
   • Toss in the chopped carrots, celery, and zucchini.
   • Cook for about 5-7 minutes until the vegetables start to soften.
3. 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.
4. 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.
5. 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.”

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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!