“Them summer days, those summer days!” Hot soup in the summertime seems counterintuitive, especially in Florida. But soup can be fun and comforting when the afternoon storms kick up and you’re indoors. I love going completely pure for a few days after traveling… with LOTS of water and veggies.
Salads or vegetable soup are both super easy, healthy, and the best bet for this goal. Here’s one of my favorite gluten free soup recipes for a post travel detox:
Ingredients:
4 sprigs fresh basil
1 small red onion
1 large sweet onion (or 2 small)
4 stalks of celery chopped
2 zucchini, chopped
6 California carrots, peeled and chopped
½ head of cauliflower chopped
1 bag frozen organic spinach
1 cup frozen peas
5 cups water
Olive oil
Directions:
1. Use your favorite soup pot or 5 quart Dutch oven and saute chopped celery and sweet onion in a touch of olive oil until soft.
2. Add the remaining veggies and and 5 cups of water.
3. Once soup has come to a boil, reduce to a simmer as the vegetables will get mushy if your soup boils too vigorously.
4. Taste and adjust with salt and pepper as needed, and top with a small of shredded sharp cheddar cheese if desired!
So, make your very own homemade vegetable soup, tune into Shark Week on Discovery Channel, and wait for the thunderstorms to stop! Then get in some exercise, of course. 🙂