Dinner during your cleanse will be one of two soups: a veggie-packed Green Detox Soup or a warming, coconut-based Spicy Carrot Ginger Soup. These recipes make 4+ servings so you can freeze whatever you won’t eat during your cleanse.
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📖 Recipe
Green Detox Soup
Servings: 6
Ingredients
- 2 tablespoons coconut oil
- 1 medium white onion finely diced
- 3 cloves garlic minced
- 3 medium zucchini sliced
- 2 cups green beans chopped
- 5 cups frozen peas
- 5 cups broccoli florets
- 5 cups vegetable stock
- 2 sprigs fresh thyme leaves removed from stem
- 3 tablespoons minced fresh mint leaves
- Salt + pepper to taste
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the onion and garlic and sauté for about 8 minutes or until the onions have softened.
- Add the zucchini, green beans, broccoli and peas to the pot and cook, stirring often, for 5 minutes. Pour in the vegetable stock and add the thyme leaves. Bring to a boil, then simmer for 30 minutes, or until the vegetables are tender.
- Stir in the mint leaves and season to taste with salt and pepper. Use a stick blender to puree the soup until smooth or wait for the soup to cool a little, then transfer it to a blender and puree.
📖 Recipe
Spicy Carrot Ginger Soup
Servings: 4
Ingredients
- 2 tablespoons coconut oil
- 1 medium white onion chopped
- 3 garlic cloves smashed and chopped
- 3 tablespoons minced fresh ginger root
- 2 teaspoons ground cumin
- 6 carrots washed and chopped in ½-inch dice
- 1 13.5-ounce can unsweetened coconut milk
- 2 cups vegetable stock
- 2 tablespoons fresh lemon juice
- Sea salt
- Black pepper
- Chopped fresh cilantro for garnish
Instructions
- Heat a large pot over medium-high heat. Once warm, add the coconut oil, chopped onions and garlic. Cook until translucent, about 5 minutes.
- Add the ginger and cook another minute before adding the cumin. Stir well, and cook until fragrant, about a minute more.
- Add the chopped carrots and sauté a few minutes, until lightly browned, then add the coconut milk and vegetable stock. Bring to a boil, then lower the heat to a simmer. Cook for 20 minutes or until the carrots are just tender.
- Puree the soup using an immersion blender, or standard blender. (Use caution if using a standard blender as the soup is hot!). If soup is too thick, add a little extra stock or coconut milk.
- Add the desired amount of lemon juice plus a grind of fresh black pepper. Garnish with cilantro and serve hot.
Photo by Ana Stanciu
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