Easy Kale and Mushroom Keto Detox Soup
How to Make It
Step 1
Finely dice the onion, celery, and leek. Mince the garlic and slice the mushrooms; set these vegetables aside. To a deep pot over medium heat, add the olive oil.
Step 2
Add the onions, leeks, and celery to the pot. Sauté for 2-3 minutes until they start to soften. Add the minced garlic and sauté for 1 minute, or until fragrant.
Step 3
Add the sliced mushrooms, and cook for another 3-5 minutes, stirring occasionally. Add the crushed red pepper, and season with salt and pepper. Pour the veggie stock and bring it to a boil.
Step 4
Roughly chop the kale and add it to the pot. Drop the heat to low, and let it simmer for 10 minutes. Add the turmeric, lemon zest, and lemon juice.
Step 5
To serve, divide the soup into 4 bowls. Top with ½ tsp sesame seeds and a pinch of red pepper. Serve immediately.
Ingredients
- Extra virgin olive oil – 2 tbsp
- Onion – 0.25 small
- Celery – 1 medium – stalk – 7 1/2″ to 8″ long
- Leeks, raw – 0.25 each
- Garlic – 2 clove
- Mushrooms, raw – 5 medium
- Crushed Red Pepper Flakes – 0.5 tsp
- Salt – 0.5 tsp
- Black pepper – 0.25 tsp
- Vegetable broth, bouillon or consomme, low sodium – 4 cup
- Turmeric, ground – 0.25 tsp
- Kale – 1 lb
- Lemon Peel Or Zest Raw – 2 tsp
- Lemon juice – 2 tbsp
- Sesame seeds – 2 tsp