Vegetable & Kelp Noodle Cleanse Soup

Vege & Kelp Noodle Soup for Cleanse Week

This Asian-inspired Vegetable and Kelp Noodle soup is rich, savory, and loaded with perfectly cooked veggies and grain-free kelp noodles, perfect for our cleanse week coming up on the 14th January. The best part of this soup? It comes together in a flash! And it’s high on nutrition and gut healing, if you have homemade bone broth.

Ingredients

1 head broccoli

1/2 cup green beans

1/3 head of cabbage

1 cup rocket or baby spinach

2 stalks celery

1 cup arame sea vegetable (I use Spiral Foods from organic stores)

1 cup of kelp noodles

1 clove garlic, minced

1/2 onion (use spring onion if following FODMAPS)

1 tablespoon hemp seeds

1 tablespoon sesame seeds, ground

1 tablespoon flax oil

1 teaspoon Italian seasoning

1/4 teaspoon sea or Himalayan salt

500ml of bone broth

1/2 - 1 (depending on preference) chopped red fresh chilli

Option – add 1 drop of doTERRA black pepper essential oil + add 1 drop of doTERRA turmeric essential oil

Directions

1.    Cook kelp noodles as per directions on packet, if needed (I cook mine beforehand in the bone broth I use below and then put the kelp noodles aside)

2.   Cut cabbage into thin strips, chop onion and chilli finely, and break broccoli into small florets.

3.   Cut celery into 1 cm pieces and mince in food processor or thermomix.

4.   Put celery into a large bowl with rocket.

5.   Sprinkle tiny pinch of salt over rocket and celery, and massage until wilted. Put to side

6.    Put bone broth (or stock) in pot and steam broccoli, onion, green beans and cabbage until just tender (it should be still firm).

7.     Add arame, cooked kelp noodles, garlic, Italian seasoning, sesame and hemp seeds, and flax oil, and stir well.

8.    Add rocket and celery to steamed vegetables and broth.

9.     Add extra salt, essential oils or seasonings, if desired. Stir and enjoy!

10.   Add a pinch of cayenne. (optional)

*Use organic whenever possible, especially during cleanse week