purification soup

This soup is perfect for Purification while on the Conscious Cleanse or anytime you’re under the weather. A twist on the beloved Bieler’s Broth from our previous book, here we added a head of roasted garlic for its potent medicinal properties, as well as Swiss chard, an often overlooked but powerful dark leafy green.

Yield 4 servings
Prep Time 10 minutes
Cook Time 50 minutes
CLEANSE

1 head garlic

3 tsp olive oil, divided

1 yellow onion, chopped

1 cup chopped celery

1 medium zucchini, chopped

1 bunch Swiss chard, stems removed, roughly chopped

4 cups Veggie Broth or low-sodium vegetable broth

½ cup fresh Italian (flat-leaf) parsley, packed

Freshly squeezed lemon juice, to serve

1   Preheat the oven to 400°F. Slice ¼ to ½ inch from the top of the garlic head, exposing the individual cloves. Place the garlic head cut side up on a piece of foil, drizzle with 1½ teaspoons oil, and rub the oil into the exposed cloves. Seal the foil around the garlic.

2   Place the foil-wrapped garlic on a baking sheet cut side up. Place in the oven, and roast for 35 minutes. Remove from the oven, unwrap the garlic and let cool. When the garlic is cool to touch, squeeze out the cloves.

3   In a large stock pot, warm the remaining 1½ teaspoons oil over medium-high heat. Add the onions, and sauté for about 5 minutes or until translucent, stirring occasionally. Add the celery, zucchini, and Swiss chard. Cook for 5 minutes more, stirring occasionally. Add the roasted garlic cloves and vegetable broth, increase the heat, and bring to a boil. When boiling, reduce heat to low and simmer, covered, for 15 minutes.

4   Remove from heat and let cool, uncovered. When cool, transfer the soup to a blender. Add the parsley, and blend until smooth, working in batches if necessary. Serve warm with a squeeze of lemon.