Detoxifying soup

This is a supportive soup to add to your weekly recipe rotation as we move towards autumn. It’s also a great soup to make for someone who is healing from injury or illness.

DETOXIFYING SOUP

You will need:

• 1 tablespoon olive oil

• 1 yellow onion, chopped

• 3 carrots, chopped

• 3 celery stalks, chopped

• 1 pound chicken breast

• 5 garlic cloves, minced

• 1 1/2 inches fresh ginger, minced (about 1 heaping tablespoon)

• 1 teaspoon turmeric

• 1 teaspoon coriander

• 1 teaspoon dried thyme 

• 6 cups chicken broth

• 1 inch kombu seaweed

• 2 teaspoons salt

• freshly ground black pepper

• 1 cup fresh cilantro, chopped

• 1 cup fresh parsley, chopped

In a large pot, heat the olive oil over medium-high heat. Add in the onion, carrots, celery, and chicken breast and sauté until cooked through, about 5 minutes.

Add in the garlic, ginger, turmeric, coriander, salt and thyme, and stir until fragrant, about 1 minute more. Immediately add in the stock after that, so the garlic won't start to burn.

Add in the kombu and several grinds of black pepper. Bring the liquid to a boil, then lower the heat to a simmer. Cover and let the soup cook for about 30 minutes.

Add the cilantro and parsley. The cilantro will wilt quickly in the hot soup. Adjust any seasoning to taste, and serve warm.

Garnish with extra fresh parsley if you like.

Leftover soup can be stored in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months.