Organic roasted potato soup. Seasoned with fresh sage, herbs of provence, sea salt and pepper

Can A Soup Cleanse Heal You?

Remember The Cabbage Soup Cleanse?

Soup cleanses have come a long way, especially since the days of the Cabbage Soup Diet which was a popular fad diet consisting of a cabbage based soup that was consumed for all meals for seven consecutive days. The diet made success difficult because the soup was bland, promoted flatulence and became monotonous because that is all you could eat each day. Regardless of whether or not it worked for you, the fact is, soup is a great way to nourish the body, cleanse it from toxins and allow you to enjoy foods that you love! 

Organically grown green cabbageSoup: Liquid Food That Heals!

In this segment of The Organic View, host, June Stoyer talks to Soup Guru, Elina Fuhrman, about her best-selling book, Soupelina’s Soup Cleanse: Plant-Based Soups and Broths to Heal Your Body, Calm Your Mind, and Transform Your Life. These delicious, easy to make, plant-based recipes will jump start your health using the power of soup! To listen to the interview, press play on the video below:


Recipe courtesy of Da Capo Press / Da Capo Lifelong Books from the book, Soupelina’s Soup Cleanse: Plant-Based Soups and Broths to Heal Your Body, Calm Your Mind, and Transform Your Life

This creamy broth packs a punch, and the first time I made it, I did a happy dance in my kitchen. It also felt like a happy dance in my mouth. The broth is admittedly special and highlights Thai flavors, without them overwhelming one another. The delicate aroma and flavor that comes from galangal in contrast to coconut milk and lime juice create an addictive but healthy concoction.

Coconut Galangal Broth Recipe. Click the image to purchase a copy!

Coconut Galangal Broth Recipe

Serves: 8


  • 2 cups light coconut milk
  • 7 slices young galangal
  • 3 stalks lemongrass, cut into 1-inch-long pieces and bruised
  • 1 medium-size sweet potato, peeled and sliced into 1-inch rounds
  • 4 kaffir lime leaves, torn
  • 5 cups spring water
  • 1 tablespoon Himalayan pink salt
  • 2 1/2 teaspoons freshly squeezed lime juice
  • Fresh cilantro sprigs, for garnish
  1.  Heat the coconut milk in a soup pot over medium heat and bring to a boil.
  2.  When boiling, add the galangal, lemongrass, sweet potato, and kaffir lime leaves.
  3.  Lower the heat, add the spring water, cover, and simmer for an hour.
  4.  Remove from the heat and let stand for about 20 minutes to absorb the flavors.
  5.  Discard the veggies and season with the salt and lime juice.
  6.  Garnish with fresh cilantro sprigs and serve hot.

NOTE: If you’d like the broth creamy, add 1 1/2 cups of coconut milk before adding the spring water to the pot.


The Perks Of Being A Purple Cauliflower Recipe

Recipe courtesy of Da Capo Press / Da Capo Lifelong Books from the book, Soupelina’s Soup Cleanse: Plant-Based Soups and Broths to Heal Your Body, Calm Your Mind, and Transform Your Life

Perks of Being a Purple Cauliflower Soup

Perks of Being a Purple Cauliflower Soup Recipe

Sometimes I wonder how people eat all the fake stuff when Mother Nature gives us such beautiful organic flavors and colors. Walking through the farmers market is inspiring and makes me feel alive. There is a reason for that: Pretty much everything I buy there has a direct impact on my body, mind, and spirit. Purple cauliflower is not just stunning looking; it also helps you look stunning. The purple color is a perk, a sign of flavonoid compounds called anthocyanins, instrumental in regulating blood sugar levels and body weight, and glucoraphanin, known for lowering your cancer risk.

Serves: 4–6


  • 1 tablespoon coconut oil
  • 1 celery stalk, chopped
  • 1 medium-size onion, sliced
  • 1 head purple cauliflower, cut into large chunks
  • 2 or 3 small potatoes, peeled and cubed
  • Boiling filtered water
  • 1 tablespoon sweet white miso
  • 2 garlic cloves, minced
  • Juice of 1 lime
  • Himalayan pink salt


  1.  Heat the oil in a soup pot over medium-high heat, add the celery and onion, and sauté until the onion is translucent.
  2.  Lower the heat to medium and add the cauliflower, reserving a few florets for garnish.
  3.  Add the potato and enough boiling filtered water to cover the veggies; cook until the cauliflower is al dente, 15 to 20 minutes.
  4.  Add the miso and garlic and cook for another few minutes.
  5.  Transfer to a Vitamix and puree until smooth.
  6.  Add the lime juice.
  7.  Taste and adjust the flavors with salt and seasonings.
  8.  Garnish with the reserved cauliflower florets.

NOTE: If you are not cleansing, serve the soup with ½ teaspoon of truffle oil for extra flavor pop.

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