I found a healthy looking soup recipe on Smaller Sarah called Detox Soup, and it peaked my interest. With the cooler weather and all the rain that we’ve been having, it’s nice to come home and have a warm bowl of soup, cuddle under the blankets and sit in front of the fireplace. Of course, I’ve been wanting to make this Irish Onion Soup from the Fox & She, but figured that it wouldn’t exactly work with my diet…
Full disclosure: Yes, the finished soup photographs horribly and looks like something gross. Green. Slimy. However – it is yummy! Also, although I bookmarked the detox soup from Smaller Sarah’s site on my laptop at home, I didn’t bother writing down the recipe or making a list when I went grocery shopping.
I ended up googling ‘detox soup’ while at the store, and then promptly grabbing a whole bunch of green vegetables and rutabagas, based on a completely different recipe. So my recipe is a bit different from the original one!
Basically you grab a bunch of veggies and chop them all up – Leeks, Onions, Garlic, Broccoli, Celery, Kale, Rutabagas – whatever you want.
Put a couple of tablespoons of Olive Oil in a large pot, and throw the veggies in. Stir the pot occasionally – don’t burn anything, don’t cook on a high temperature, don’t overcook – and then add vegetable stock. I used two little containers of Knorr Vegetable Stock, added salt, pepper, and Vegeta seasoning, and about 8 – 10 cups of water.
Then bring the pot to a boil, lower the temperature and allow to simmer for as long as you want – I think I did it for about an hour or so. Stir the pot occasionally, inhale the delicious smell of homemade soup, and pride yourself on eating something so healthy!
And then I grabbed my handheld immersion blender and went to town on my soup! Grinding, pulverizing liquid, making sure not to make too much of a mess – basically you can have it as chunky or non-chunky as you like – I blended it until there were almost no chunks left.
We have soup! It’s not pretty, it reminds me of something inedible, but it’s very tasty – I promise! It would taste even better with a lump of sour cream thrown in… but I’m dieting. And fat-free sour cream just sucks. Below you will find the recipe to make my version of Detox Soup!
- 2 tablespoons Olive Oil
- 500 g Lean Ground Beef
- 1 medium Onion, chopped
- 1 cup fresh Mushrooms, sliced
- 2 Carrots, shredded
- 3 cloves of Garlic, minced
- 900 mL Beef Stock
- 1 14.5 oz. can diced tomatoes
- 1 6 oz. can tomato paste
- 2 tsp Italian seasoning
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp sugar
- Salt & Pepper
- 6 uncooked lasagna noodles, broken into 1-inch pieces
- Ricotta Cheese
- Shredded Mozzarella
- Parmesan cheese
- Heat olive oil in a large pot or dutch oven. Add ground beef and chopped onion, season with salt and pepper.
- Cook for about 5 minutes, stirring frequently, until beef is browned and almost cooked through.
- Add chopped mushrooms, shredded carrot, and minced garlic. Continue to stir while vegetables cook.
- Add beef stock, diced tomatoes, tomato paste, and all herbs and seasonings.
- Increase heat to high and bring to a boil, stirring frequently. Once mixture is boiling, reduce heat to medium-low, cover pot with lid and simmer for fifteen minutes.
- Uncover, increase heat to medium-high to bring to boil, again. Add lasagna noodle pieces and cook for about 20 minutes, until noodles are tender. Stir occasionally.
- To serve, add pasta to bowls. Spoon ricotta cheese on top, sprinkle with shredded mozzarella and Parmesan cheese.
- Serves 4-6.
- To eat, give it a big stir so cheese incorporates into sauce.
- This 'stew' is thick, to make it much like the consistency of lasagna, however if you prefer it not so thick, add some water during cooking.