This detox soup recipe is a perfect addition to a post-holiday cleanse. Opt for nourishing broths and light soups when cleansing during the winter when the weather is still cold.

Ingredients:

1 1/2 teaspoons coconut oil or olive oil

1 sweet onion, diced

3 cloves garlic, minced

2 cups sliced cremini or white button mushrooms

1 cup chopped carrots

2 cups chopped broccoli florets

Fine-grain sea salt and freshly ground black pepper, to taste

1 1/2 to 3 teaspoons grated peeled fresh ginger

1/2 teaspoon ground turmeric

2 teaspoons ground cumin

5 cups vegetable or bone broth

2 tablespoons white miso paste

4-6” piece of kombu seaweed

2 large nori seaweed sheets, cut into 1-inch strips

2 cups torn kale leaves or baby bok choy

Juice of 1 fresh lemon

Directions:

1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, until the onion is soft and translucent.

2. Add the mushrooms, carrots, and broccoli and stir to combine. Season generously with salt and pepper and sauté for 5 minutes more.

3. Stir in the ginger, turmeric, and cumin and sauté for 1 to 2 minutes, until fragrant.

4. Add the broth and kombu and stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer until the vegetables are tender, 10 to 20 minutes.

5. Just before serving, stir in the nori, and greens and cook until wilted.

6. Ladle out about 1/2 cup of soup broth and mix in miso paste until dissolved.

7. Season with salt and pepper and a squeeze of fresh lemon juice.

Serves 3