(photo by Mary Ellen Valverde)
So many people ask me if all we do is drink juices or lemon water all day long during our seasonal nutritional detoxes and the answer, of course, is NO! We cut out all inflammatory food, and eat simply – giving our digestive system an opportunity to rest so our internal body can focus more on getting rid of those toxins embedded deep in our tissues.
My Lemon Cumin Soup is included in my Fall Yogi Detox, which is actually starting tomorrow! This soup is warm, nourishing, easy to digest, and super easy to make. Make it for dinner and notice how much more energy you have the following morning. Remember – don’t eat past 7pm for optimal sleep and energy the next day. What you do the day before affects how you feel the next morning!
Lemon Cumin Zucchini Soup
Makes 4 servings
- 8 cups organic vegetable broth (yeast-free & organic)
- 2 large onions, chopped
- 4 large carrots, chopped
- 2 large zucchini, chopped
- 2 stalks of celery, chopped
- 4 large garlic cloves, minced (OR 2 teaspoons garlic powder)
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 tablespoon sea salt
- 1 teaspoon cayenne pepper (optional)
- 1/2 bunch fresh parsley, roughly chopped
- 1 lemon, sliced into wedges
Add vegetable broth, onions, carrots, zucchini, celery, garlic, cumin, paprika, salt, and cayenne pepper (optional), to a large soup pot. Turn on medium high, and cook for about 20 minutes or until all the vegetables are soft. Taste for salt. Add chopped parsley before serving.
Serve the soup in bowls. Add a squeeze of lemon juice before eating. Enjoy!