Certified Holistic Nutrition and Lifestyle Coach Christine Dunst of Embody Wellness Company makes a spring detox soup for an 8 Minute Meal.
2 bunches asparagus
4 cups of water or broth
1 inch strip of Kombu Sea Vegetable (optional)
1/2 cup of cooked white beans or chickpeas
1 tbsp of extra virgin olive oil
1 tbsp of lemon zest
1/4 tsp of cayenne (if you like it hot, add more!)
1/2 lemon (add more if you like)
Dash of Himalayan sea salt to your liking
Dash of black pepper
Garnish: fresh lemon juice and microgreens
Chop the asparagus into 1 inch sections (removing the woody part at the
end). In a saucepan, boil the asparagus with the broth and kombu for 8
minutes. Discard the kombu (or eat it!) and add the asparagus and
cooking water in blender along with all the other ingredients and blend
until smooth. You can also use an immersion hand blender and blend all
in the pot.
Put the soup back into the saucepan and warm on low heat. Add in 1/2 of
a lemon worth of juice and black pepper and serve with fresh squeezed
lemon juice in each bowl. Adding the fresh lemon to each bowl is key.
Garnish with microgreens.
Kombu is a sea vegetable that is anti-inflammatory, packed with minerals
and is an excellent source of iodine. Iodine is essential for healthy
hormone production and a properly functioning thyroid. It also improves
digestion by containing a digestive enzyme that helps break down beans
more effectively and may reduce any gas or bloating. Just simmering it
in the broth, you’ll reap the benefits. We use it in all our broths and
soups for extra nutrients.
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