This healthy "Dr. Group's Liver Cleanse Soup" recipe is so easy and is made with clean, real food ingredients. It's a one-pot meal that's ready in about 60 minutes with nutrient-dense, liver-healing ingredients. { Plant-Based | Vegan | Gluten-Free | Dairy-Free | Lectin-Free | Nut-Free | Soy-Free | Paleo-Friendly | Keto-Friendly | Medical Medium® compliant }
Slice/Dice/Cut the beets, carrots, broccoli, and onions to the size of your preference (see notes below).
Prepare the soup:
Add all the ingredients for the soup to a medium-size pot and bring to a boil.
Lower the heat and simmer on low heat for approximately 1 hour, or until the veggies are soft.
Add extra water or veggie broth if needed and adjust seasonings to your preference.
Notes
Recipe Source: Dr. Group's Liver Cleanse SoupBecause this is a "liver cleanse" soup designed by Dr. Group to help detox your liver, you want to make sure you use pure water and organic ingredients so as to not introduce new toxins into your body.
Veggies: Try to buy organic ingredients to make this soup, if possible.
Water: Use clean, filtered/purified water and not tap water. I use a Berkey water filter system for all my cooking.
Veggie Prep: Feel free to cut the veggies into whatever sizes you like, but I dice the beets and onions, slice the carrots thin, and cut the broccoli into small bite-size pieces.Veggie Broth: You may find that the water + veggie broth level decreases as the soup are simmering. If so, just add additional veggie broth and adjust the seasonings if needed. In addition, make sure your veggie broth doesn't contain citric acid.Lemon: It's best to use freshly squeezed organic lemon juice since it will contain the most nutrients, but you can use store-bought organic lemon juice.Garlic: Again, it's best to use freshly crushed garlic instead of jarred garlic which contains preservatives.Bay Leaves: Discard the bay leaves when the soup is ready and before serving.Himalayan Pink Salt: This is the salt of my preference, but you can always substitute it with sea salt.Serving Size: This recipe will make approximately (4) cups of soup. Nutritional information is calculated for (1) cup which is (1) serving.