Detox & Cleansing | Vegan | Nourishing
Most people think that a detox or cleanse is only appropriate for warmer weather that requires you to eat only raw foods, juices, and smoothies.
While eating raw food is an effective way to cleanse, warm cooked meals can also do the job.
In fact, nature has cleverly designed specific vegetables to pop up during the winter months! Your body is designed to eat seasonal vegetables like carrots, beets, and squash during the winter to nourish and support your body’s natural detoxification pathways.
Your body is smarter than you give it credit for!
This is one of the reasons why my body craves for warmer soups in January.
If you love root veggies and want to try something other than carrots, try this creamy coconut parsnip soup.
The recipe is vegan, made without cream or milk. But don’t worry- the fat-burning coconut milk gives it a creamy texture. Eating too much dairy can really cause a lot of mucus and congestion in your body- something you definitely don’t want during the cold flu season!
This soup is warm, delicious, and really easy to make.
You can find parsnips anywhere in the grocery stores during this time of the year. They look like big white carrots!
Why Should You Eat Parsnip?
- Parsnip is also a natural weight loss food. Their fiber content will make you feel full and their sweet taste will help alleviate hunger pangs, allowing you to reach your weight-loss goals faster.
- Parsnip has more potassium than carrots, which helps build protein and muscle. It also makes a great post-workout recovery meal.
- Detoxification. Again, due to the fiber content, it helps to cleanse your body sweeping up the toxins out of your body
- High vitamin C content will boost your immune system and, and help shield against germs and viruses that will make you miserable during the winter months.
- Has a peppery and nutty taste!
This soup is excellent for freezing, so make a big pot and enjoy a quick and healthy dinner on a night when you don’t have time to make something from scratch.
**Variation: Sometimes I like to substitute in 1-2 sweet potatoes for half of the parsnips to mix things up. It adds a bit of color, varied flavor, and more creaminess texture!
- 4-5 parsnips (about 3 cups, chopped)
- 2 tablespoon coconut oil
- 1 medium onion or 2 leeks, (about 1 cup, coarsely chopped)
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoon fresh rosemary, chopped
- Sea salt and pepper, to taste
- Heat the coconut oil over medium heat, and add the onions. Saute for a few moments until translucent. Add the garlic, and cook for one more minute.
- Add the parsnips and cook for another few minutes, stirring well!
- Add the broth and parsnips. Raise the heat to a boil, then reduce the heat some to a simmer.
- Chop the rosemary and add it to the broth when the soup starts to simmer, leaving some to the side to use as garnish.
- Cover the pot and simmer until the parsnips are soft.
- Add the coconut milk last.
- When finished, turn off the heat and carefully blend with a hand blender or transfer into batches into your Vitamix and blend until smooth.
- Add salt and pepper to taste.
- Ladle into bowls, garnish with rosemary and red chili flakes, and enjoy!
Want some more cleansing recipes like this?
Join me on a 3-Day Winter Cleanse to reboot, renew, and replenish your body!