I love this detox soup so much that I make it all the time—even when I’m not on a cleanse. It’s rich and hearty with tons of brightness from the lemon and cilantro, plus a little kick from the cayenne pepper. Even though it’s super green, there is no flavor sacrifice here. Just another rad example of how food that tastes amazing can just “happen” to be healthy.
Detox Soup: Cilantro, Spinach + Sweet Potato
1 tablespoon coconut oil
2 medium yellow onions, chopped
1 teaspoon fine sea salt
4 to 5 garlic cloves, minced (to suit your taste)
2 medium-large sweet potatoes, scrubbed and cut into 1-inch / 2.5cm cubes
3 cups / 750ml water
2 firmly packed cups / 50g fresh baby spinach
2 cups / 60g fresh cilantro leaves and tender stems
1 tablespoon freshly squeezed lemon juice
1 pinch to ¼ teaspoon cayenne pepper
1. In a large stockpot, melt the coconut oil over medium heat. Add the onions and salt, stir to coat, and cook until onions have softened, 5 to 7 minutes. Add the garlic, stir, and cook 1 minute more. Add the sweet potatoes and water. Bring the soup to a boil, then reduce the heat to low and simmer until the sweet potatoes are tender, 12 to 15 minutes.
2. Transfer the soup to a blender. Blend on high until smooth, then add the spinach, cilantro, lemon, and cayenne. Season with salt. Store cooled leftovers in the fridge for up to 3 days.
Author, photographer and food blogger Sarah Britton of My New Roots has a new book, Naturally Nourished, which streamlines vegetarian cooking by bringing Sarah’s signature vibrant photography and colorful, fanciful flavors to an accessible cookbook fit for any budget, any day of the week. With callouts to vegan and gluten-free options and ideas for substitutions, this beautiful cookbook shows readers how to cook smart, not hard. The above recipe is an excerpt from her new book.
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