Tasty Detox Soup

We've been taking this 'health' thing quite seriously. Apart from aiming for a half-marathon in 2015, we've also been given some help from a nutritionist - we started with a three day detox, before moving on to an 8 week eating plan. This soup was 'supper' for three days - and honestly, not bad at all. The thought of detox is often a scary one - we still ate real food, but only the very best. Home made juice for breakfast, pork and salad for lunch, and soup for dinner. I made a very large batch of this soup, and then froze it in portions -it makes a fantastic emergency dinner - for those evenings when you forgot to grocery shop, and the temptation of ordering a pizza is just too much.

Serves 2
1 medium zucchini sliced into 1 cm pieces
3 carrots, peeled and grated
1 stalk celery, diced
1  onion, diced
1 tbsp coconut oil
1 clove garlic, minced or ginger for flavour
Pink sea salt to taste if needed
1/2 teaspoon black pepper
1 teaspoon paprika
2 cans black beans, rinsed and drained (optional, the beans are for added protein)
2 cups vegetable stock, low-sodium
1 can diced tomatoes (no salt added)
5 cups baby spinach, loosely packed

Place the coconut oil in a large pot, over a medium-high heat. Add the onion, garlic and celery and fry until starting to soften, but not brown. Add the remaining ingredients and reduce heat to low. Allow to simmer until the carrots and celery are tender. Serve immediately, or divide into portions and freeze.

All images taken with a Canon EOS 600D from Loot.co.za


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