It is always the right season for a detox! This soup must be consumed as one of your meals each day for the duration of the detox.

You may have it for breakfast, lunch or dinner.  You could make a large amount on weekends, or when you have more time, and consume leftovers during the week.

You can vary the ingredients to your own taste and do a mixture of slicing, chopping, dicing and grating to make an attractive texture. At the end of cooking you may blend 4-5 cups of soup to give a thicker soup. Almost anything goes!!

Heat 2 tablespoons Cold Pressed Olive Oil in a large stockpot and brown 2 chopped onions, 1 teaspoon minced garlic, 1 teaspoon minced ginger. Then add 1 teaspoon each of turmeric and nutmeg powder and 3 teaspoon curry powder.

Stir until fragrant then add 10 cups of hot water and 2 stems kombu (seaweed), 1 cup brown lentils and bring to the boil. The following chopped ingredients may be added in any order but preferably hard ingredients first for longer cooking time:

1 cup Swede
1 cup sweet potato
1 cup carrot
1 cup potato
1 cup parsnip
1 cup pumpkin
1 cup celery
1 cup zucchini
1 cup tomato
1 cup cauliflower
1 cup parsley
1 cup broccoli
4 Brussels sprouts
1 cup frozen peas
1 bunch silverbeet or English spinach

Now add another 10 cups hot water. When all ingredients are tender remove Kombu and slice it into fine strips.  Add 2 sheets nori (seaweed) crumbled and 3 teaspoons miso paste. Kombu is available in health food stores.  If you cannot find kombu, just use nori instead.  You should find this in the Asian food section of supermarkets.

Season the soup to taste and serve.

You can find this recipe in Dr Cabot’s book, The Ultimate Detox