Super Detox Soup

from Natural Grocers Health Hotline Magazine, Jan 2018 #01

Prep 25 minutes
Cook 20 minutes
Total 45 minutes
Serves 4

Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced
1 medium carrot, diced
2 stalks celery, chopped
2 cloves garlic, thinly sliced
1 thumb-size piece of fresh ginger, peeled and minced
4 cups homemade chicken stock
1 medium red bell pepper, ribs and seeds removed, cut in half and thinly sliced
1 cup thinly sliced shiitake mushrooms, caps only (or substitute cremini or white button mushrooms, include the stems and thinly slice)
1 cup chopped purple or green cabbage
1/2 cup chopped broccoli or cauliflower florets
1 teaspoon sea salt
2 cups cooked chicken (breast or thigh meat), cubed or shredded
1/8 cup apple cider vinegar or lemon juice
1 tablespoon raw honey
1 teaspoon red chili pepper flakes

Instructions:
1. Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery and saute, stirring frequently, for about 5 minutes, or until the onion is translucent and the vegetables are becoming soft.

2. Add the garlic and ginger and saute for another 3 to 5 minutes until fragrant. Watch carefully and stir frequently so the garlic doe not brown.

3. Add the chicken stock, red bell pepper, mushrooms, cabbage, broccoli or cauliflower, and salt. Reduce the heat to low, partially cover and let simmer for 15 minutes.

4. Add the chicken, apple cider vinegar or lemon juice, honey and the red chili pepper flakes. Stir and let simmer for another 5 minutes. Serve hot.