Preparing the vegetables:
Peel the carrots and onion. Cut the carrots into slices, the celery into small pieces, and the onion into slices. Wash and slice the kale.
Heat the olive oil in a large pot. Add the onion and chopped garlic. Cook for 2-3 minutes, until the onion is translucent.
Prepare the soup.
Add the carrots, celery, spices (turmeric, ginger, salt, and pepper), and stock. Bring to a boil and simmer for 20–25 minutes.
Add the kale.
Add the kale towards the end of cooking and simmer for another 5 minutes. The kale should be soft but not mushy.
Serve
Serve hot with a dash of lemon juice to enhance the detoxifying effect.
🍋 Tip: This soup is ideal to eat twice a day (lunch and dinner) for 3 days, accompanied by fresh fruit or detoxifying infusions.
ADVERTISEMENT
