Detox 2017 - Day 5 // Ayurvedic detox soup {gluten free + vegan }

Soup is one of my biggest favorites. A good soup has magical powers to energize while you feel like sunshine is coming out of your whole being. (Sounds stupid, I know). In many coultures, peope even believe that soup has healing power.

This ayurvedic detox soup contains my favorite spices that not only taste good but also help digestion, cleansing the blood and the lympatic system, they even boost the immune system. If it's not enough, this is a simple recipe that hydrates and easy to digest, rich in mineras and detoxifies the body. 

Ayurveda teaches that the base of overall good health is good digestion. So to say, the good digestive fire ("Agni" in sanskrit). When this inner fire or agni shines bright you feel light, easy, energetic and strong. When your agni is weak you're imbalanced. You might feel exhausted al the time, letargic, your mind is cloudy, your body feels heavy and you become lazy or even depressed. 

After a season like Christmas-NYE  when everybody eats heavy, greasy meals, drinks a lot, runs from friends to relatives, meanwhile you fill your mouth with salty or sweet snacks whenever you can, it's easy to fall out of balance. Your agni gets weak. I wrote about different kinds of detoxing methods, one of them is a soup detox. It's a simple way to cleanse your body and still eat filling, delicous food. 

Ajurvedic detoxsoup

Ingredients:

• 2tbs coconut oil
• 2tbs cumin seed
• 1ts coriander seed
• a small piece of ginger, cut into tiny pieces
• 1 medium red onion, diced
• 1 clove of garlic, diced
• 3 cups of diced pumpkin
• 2 medium sized zucchini, cut into tiny pieces
• 2 cups of finely chopped cellery
• 1 ½ L water
• 1 handfulof froyen green beans
• 1 medium head broccoli, heads chopped
• 2ts sea salt
• peper, turmeric to taste
• 1 handful of freshly chopped coriander

Heat up the coconut oil in a tall pot over medium heat and add the spices with the cumin and coriander seed. Stir it for 2-3 minutes, then add ginger, onion and garlic and a little of the turmeric. Stir for another 2-3 minutes until onion is tender. Add pumpkin to the mix along with zucchini, cellery, grean beans and broccoli. Stirr it well then pour the water over the veggies. Bring it to boil then cook until the pumkin softens and all the veggies are cooked. Sprinkle some freshly chopped coriander on top.