2 cups chopped broccoli florets

2 cups torn kale leaves

1 small carrot, peeled, cut in small pieces

1 cup watercress

1/2 small cabbage, chopped

1 zucchini, sliced

1 cup torn collard greens

3 cloves of garlic

1 inch of ginger root, peeled and chopped

3 turmeric roots, cut in pieces

2 oz. soba noodles (optional)

6 cups water

32oz vegetable broth, low-sodium, yeast free

(I like the Pacific, organic, low sodium Vegetable Broth)

Juice of 1 lemon

2 large nori seaweed sheets, cut into 1-inch strips (optional)

cayenne pepper to taste (optional)

sea salt and pepper to taste


1-In a medium pot, bring 3 cups of water to a boil. Add a pinch of salt and soba noodles. Cook the soba noodles until al dente, about 5 minutes. Drain and set aside.

1-Place all your remaining ingredients except the nori in a big pot and bring to a boil.

2-Cover and cook on low until all the vegetables are tender.

3-Just before serving, stir in the nori (if using)




Detox Soup

Detox Soup