7 Day Cleanse Soup recipes

Soups are a great way to eat lots of vegetables. Especially in the Fall and Winter months a steaming bowl of soup is comforting and filling when you are on the Shaklee 7 Day Cleanse. Here are a few ideas to start with.

Check back often! I will keep adding ideas as I find them.

Grandma’s Veggie Soup

Ingredients:
4 cups fat-free, low sodium vegetable broth
1 cup peas
1 onion, chopped
3/4 cup sweet potato, diced
3/4 cup carrot, diced
2 stalks celery, diced
1/2 cup fresh parsley, chopped
1/4 cup, cilantro, chopped
Salt and Pepper to taste

Directions:
Bring the broth to a boil in a large saucepan and add the vegetables. Reduce the heat to low, cover and simmer, until the vegetables are tender. Simmer for 4-5 minutes. Garnish with cilantro and serve hot.

Or another similar Roasted Carrot Soup (below) I’ve made this one more times than I can count!!

Roasted Carrot Cumin soup

1 pound of carrots peeled and cut in half (depending on size of carrots)
2 onions quartered
a sprinkling of kosher salt
freshly ground pepper
2 Tbsp of olive oil

4 c. vegetable broth (one box)

2 tsp. crushed toasted cumin seeds OR ground cumin

Garnish:

Caramelized Onions or other sauteed vegetables(be creative)

a swirl of Harissa Salsa (from Trader Joes)

Preheat your roasting tray in a 425 degree oven. (the one pictured used to be my jelly roll pan…now it’s strictly a “roasting” pan. ) Roast them for about 25 min. until they are tender and browning.

When they are tender put the carrots and onions in a stock pot with the vegetable broth and the cumin.  Let the pot simmer (for about 30 -45 min) Use an immersion blender or a food processor to puree the soup. Add more liquid for desired consistency.

Meanwhile, put a few tsp. of cumin seeds into a skillet and warm over medium heat until fragrant.  You’ll want to watch them closely so they don’t burn. Use a spice grinder or a mortar and pestle to crush the seeds…it smells wonderful.

No Tortilla Soup

1 large onion chopped

1 Red pepper chopped

1 1/2 Tbsp. Olive oil

2 Carrots thinly sliced

1/2 Jalapeno seeded and finely chopped

2 cloves garlic finely chopped

1/2 tsp. fine sea salt

1 tsp. ground cumin

1/2 tsp chili powder

1 tsp. Adobo sauce from a can of chipotle peppers + 1/2 chipotle pepper

4 c. Vegetable broth

1 15 oz. can of Fire Roasted Tomatoes with their juice

Saute the onion, red pepper, carrots, jalapeno, and garlic for about 20 min. until soft. Stir in the cumin, chili powder, adobo sauce and chipotle cook for 1 min.

Add broth, can of tomatoes with the juice bring to a boil. Lower the heat and simmer for 20 min. Add salt and pepper to taste.

Garnish:

Fresh chopped cilantro, Lime wedges, chopped onion, chopped red pepper, diced Avocado

You won’t even miss the tortillas 🙂

Minestrone Soup

ring to a boil. Lower the heat and simmer for 20 min.

Bieler’s Broth

Ingredients:

• 2 medium zucchini, chopped
• 3 stalks celery, chopped
• 1 large handful frozen or fresh green beans
• 1 large handful spinach (optional)
• 2 cups water
• 1 handful fresh parsley

Instructions: 
In a large stockpot over medium-high heat, steam zucchini, celery, and green beans in water for about 10 minutes or until they’re very soft. Add spinach (if using) at the end and steam for only about 2 minutes.

Place veggies, remaining steaming water from the stockpot, and uncooked parsley into a blender and blend for 1 or 2 minutes until smooth. Eat this broth fresh from the blender for the best taste.

Variation:
You can substitute with more spinach if green beans are unavailable. When you’re not fasting, Bieler’s Broth makes a rich, wholesome base you can add other ingredients and flavors to. You also can flavor it to your liking by adding oil, sautéed onions, garlic, and other vegetables such as broccoli, additional chopped zucchini and celery, and snow peas. Or flavor with sea salt and black pepper or cayenne.

Butternut Squash Soup

1 large butternut squash (4-5 lbs)
2 Tbsp olive oil
1 carrot chopped
1 celery stalk chopped
1 medium onion chopped
1/8 tsp dried thyme
salt and pepper to taste
1 cup of water
2 cans (14 oz) of low sodium vegetable broth