I’m breaking my blog silence to bring you a quick recipe. It’s a soup emergency, at least around these parts.
I hope your Christmas was as wonderful as mine was. I spent the morning at a truly beautiful yoga class taught by my favorite teacher, and spent the rest of the day with my family, eating and drinking everything under the sun. I finished the day eating more leftovers and treats.
Consequently, I spent Christmas night feeling like total garbage.
I’ve had enough. My eyes are now focused on January and a clean slate. I don’t think I can eat one more cookie.
Don’t worry, I’m sure I’ll try. I’m only human.
I got a version of this soup recipe from my favorite local juice cleanse place and have adapted it, and made it several times as part of my detox process. It’s simple but flavorful and full of good ingredients to help detox your body. Mushrooms, turnips, onions, leeks, carrots, celery all meet up with barley for a soup that is filling but not heavy.
Let’s make some good choices together.
Start with veggies, and some soaked barley.
Then, get your chop on.
Slowly add all your veggies to your broth. Let everything simmer together for a bit. If you’re like me, you should totally use this time to put away all your presents and laundry. WHEE. Being an adult is basically the worst sometimes.
Top with freshly chopped parsley.
Let’s just call a spade here: I don’t really drink with paper straws. But I kid you not, I’m drinking lemon water like WHOA. I told you. It’s bad times over here. This soup (and glass after glass of green juice) will set me right again.
Here’s to starting off 2013 with a belly full of good things. Hope your last week of the year is just wonderful.
Mushroom Barley Detox Soup
- 4 cups mushrooms, mixed (shitake, trumpet, white, baby bella, etc.)
- 2 carrots, chopped
- 1 medium yellow onion
- 1 turnip, diced
- 2 leeks, chopped
- 1 cup barley, soaked overnight in 1.5 cups water
- 1/4 cup chopped parsley
- 4 cloves garlic, minced
- 4 stalks celery, chopped
- 2.5 quarts vegetable broth
- salt and pepper to taste
- 2 T olive oil
- Heat olive oil in bottom of large stock pot.
- Add garlic and onions, cook until translucent.
- Add leeks, carrots, celery, and turnip. Allow to soften for 2 minutes.
- Add vegetable broth. Bring to a boil.
- Stir in barley.
- Cover and simmer for 30-45 minutes.
- Add salt and pepper to taste. Top with freshly chopped parsley.