My detox veggie soup is one of the most popular recipes on this blog, with over 16,000 page views. Pretty amazing for a simple little vegetable soup. So I thought I’d create a new “detox” soup for the New Year. What do I mean by detox? There is controversy as to whether it’s even possible to detox the body; I refer to detox as making clean eating choices. If you’re looking for a super-clean and tasty soup to balance out the excesses of the holidays, this is your soup. I chose Italian flavors and vegetables this time, to give the soup a wonderful flavor profile. There are two keys to a great-tasting vegetable soup that’s low in sodium: organic Italian herb blend (without salt) and a hearty stock. I used Simple Organic herb blend, containing oregano, marjoram, thyme, basil, rosemary, and sage.
I used homemade pork stock that I had in the fridge, but you can use salt-free organic vegetable, chicken, or beef stock. Animal-based stock is fine so long as they are pastured animals.
Save the top of the fennel in the freezer for the next time you make beany-brothy deliciousness.
low-sodium, migraine, gluten-free, paleo, vegan, vegetarian, reduced-sugar diets