DETOX SOUP​

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This is a great soup to heat up in the morning and keep in a thermos until lunch time. 

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• To make it a complete meal, consider adding a small side salad and/or a piece of gluten-free bread.

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INGREDIENTS

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• 1 tablespoon extra-virgin olive oil

• 2 cups diced yellow onion

• 2 teaspoons minced garlic (2 cloves)

• 2 cans diced tomatoes and their juices

• 2 cans chickpeas, drained and rinsed

• 1 bunch swiss chard or kale, stems removed and leaves cut into ribbons

• 1/4 cup chopped fresh flat-leaf parsley

• 1/4 cup finely chopped fresh basil leaves

• 1 teaspoon salt to taste

• 1 teaspoon dried oregano

• 1/2 teaspoon onion powder

• 4 cups vegetable broth

• 1 teaspoon fresh lemon juice, plus more to taste

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INSTRUCTIONS

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1. In a large pot over medium heat, warm the oil and saute the onion and garlic for about 5 minutes until the onion is soft and translucent.

2. Add the canned tomatoes, chickpeas, chard, parsley, basil, salt, oregano, onion powder, and broth. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer for about 15 minutes to allow the flavors to mesh. 

3. Remove the pot from the heat, and allow the soup to cool slightly. Stir the in the lemon juice, and season with salt and pepper, to taste. 

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Recipe adatped from Theblendergirl.com