I obtained this recipe through a Facebook group I'm a part of. The group is called Jacksonville Foodies and full of wonderful people with great ideas for all kinds of recipes. Kavitha Penta was kind enough to share a great recipe with the group. I tweaked the recipe a bit, according to tastes my family and I enjoy. Feel free to do the same!
After feasting on that tongue pleasing Thanksgiving Day food, I think we should all listen to our stomachs and detox a bit. This recipe is for a quick, simple, easy detox soup. It has vegetables chicken broth, and you don't even need to add any oil to it. It's very basic, but delicious. Hard to believe? Check it out - you're gonna love it!
1 1/2 pounds turkey (or whatever is left from Thanksgiving dinner)
2 quarts chicken broth
1 large onion, peeled and chopped
3 cups broccoli florets
2 1/2 cups sliced carrots
2 cups chopped celery
1 1/2 cups frozen peas
1/4 cup chopped parsley
3 tablespoons fresh ginger, shredded or grated
4 garlic cloves minced
1 tablespoon apple cider vinegar
1/4 - 1/2 teaspoon crushed red pepper
1/4 teaspoon ground turmeric
salt and pepper
Set a large sauce pot over medium heat.
Add the chopped onions, celery, ginger, and garlic.
Saute for 5-6 minutes to soften.
Add the broth, carrots, apple cider vinegar, crushed red pepper, turmeric and 1 teaspoon sea salt.
Bring to a boil, lower the heat, and simmer for 10-20 minutes.
Add the broccoli, peas, and parsley to the pot.
Continue to simmer to soften the broccoli.
Once the broccoli is tender, taste, then salt and pepper as needed.