Detox soup from Thanksgiving leftovers

Root Veggies in a Stock Pot

By Cat, June 14, 2018 (Photo, right, from Wikipedia, but I’ve lost the link)

I’ve been following online health docu-series that feature Functional Medicine practitioners; one of the things that is consistent in all these series is the importance of detoxing regularly. There are many ways to detox, from a water fast to eating specific foods.

This recipe from Dr. Partha Nandi, appeals to me because I love a good brothy soup, and it is full of ingredients that help with detox – the very reason homemade chicken soup is so good when you have a cold or flu.

See also: 1. Soups & Stocks Menu; 2. Natural Healing Remedies Menu; 3. Homemade Chicken Stock

Detox soup from Thanksgiving leftovers

This recipe is adapted from one by Dr. Partha Nandi, who says, “What makes this soup so great is the added heat from the peppers help to speed up your metabolic rate and aid in detoxing.”

I provide a 6-serving option and a 2-serving option. I’ve not yet tested this recipe.

Ingredients & Equipment

• 6 servings:
• 2½ cups leftover or freshly roasted root veggies (such as parsnips, carrots, turnips, potatoes) cut into ⅓-inch cubes
• 4-5 lbs. leftover roasted turkey or chicken breast
• ¾ cup yellow onion, diced
• 5 garlic cloves, finely minced
• 2 Tbsp extra virgin olive oil
• Herb & spice mix:
  • 2 tsp fresh sage leaves, finely chopped
  • 1 tsp fresh rosemary, finely chopped
  • 1 tsp fresh thyme, finely chopped
  • 1 tsp fennel seeds, chopped
  • ⅓ tsp cayenne
  • ½ tsp dried red chile flakes
• 2 cups kale, remove ribs, cut into ¼” thick strips
• ⅓ cup green onion, finely sliced
• 2 – 3 Tbsp chopped fresh parsley (optional)
• 2 tsp chipotles in adobo
• 64 oz. (2 quarts) homemade chicken broth (seasoned with unrefined sea salt, for low-sodium)
• Kosher or unrefined sea salt and freshly ground black pepper, to taste
• 2 servings:
• ¾ – 1 cup roasted root veggies (such as parsnips, carrots, potatoes, turnips) cut into ⅓-inch cubes
• about 1½ lbs. leftover roasted turkey or chicken breast
• ¼ cup yellow onion, diced
• 2 – 3 garlic cloves, finely minced
• 2 tsp extra virgin olive oil
• Herb & spice mix
  • ½ – ¾ tsp fresh sage leaves, finely chopped
  • ¼ – ½ tsp fresh rosemary, finely chopped
  • ¼ – ½ tsp fresh thyme, finely chopped
  • ¼ – ½ tsp fennel seeds, chopped
  • pinch cayenne, or to taste
  • ⅛ tsp dried red chile flakes, or to taste
• ¾ cup kale, remove ribs, cut into ¼” thick strips
• ¼ cup finely sliced green onion
• 1 Tbsp chopped fresh parsley (optional)
• ½ tsp chipotles in adobo
• 2¾ cups homemade chicken broth (seasoned with unrefined sea salt, for low-sodium)
• Kosher or unrefined sea salt and freshly ground black pepper, to taste
• Equipment:
• large pot (6-servig size) or 2 – 3 quart saucepan (2-serving size)

Method

1. Prep: If you don’t have the roasted root veggies on hand, cut them into 1 – 2 inch lengths and roast them. See Root Vegetables, Oven-Roasted for details.
2. Cut roasted veggies into ⅓” cubes.
3. Shred or chop leftover turkey/chicken into bite sized pieces. Set aside.
4. Dice onion, mince garlic; add herb & spicy mix and set aside.
5. Trim kale from stem, then cut leaves into strips.
6. Slice green onion.
7. Cook: In pot/saucepan over medium heat, warm the olive oil, then add onions mix. Cook until the onions are soft and translucent (8 – 10 minutes(, stirring occasionally. Add chipotles en adobo, cook for 1-2 minutes and stir. The mixture will become fragrant.
8. Add kale and cook for 1-2 minutes until tender. Add chopped turkey/chicken and broth/stock; season with salt and pepper. Simmer for no less than 20-30 minutes. The longer the soup simmers, the more flavorful it will become.
9. When to add cayenne and chile flakes?
10. Parsnip, carrots and potatoes should be added right before you are ready to serve. Allowing just enough time to have the veggies warm in the broth.
11. Top with sliced green onions and optional chopped parsley;
12. Serve.
13. You can freeze leftover soup for future use, if desired. Just remember to leave at least one inch free above the soup, to allow for expansion of the liquids as they freeze.

References:

1. email from Dr Partha Nandi