tFS: How often do you recommend doing a soup cleanse?
NC: Enjoying a one-day cleanse once per week is our preferred way to cleanse — even if I’ve had a weekend with too many indulgences, I can count on my day of souping to get me back on track. A cleanse isn’t just about what you put into your body, it’s about how you feel while you’re cleansing. The nature of soup (it’s usually eaten hot, you have to eat it slowly with a spoon) means that you can be more mindful as you eat. Taking the time to appreciate your food and to reconnect with your body is an incredibly valuable component of the soup cleanse.
tFS: Since the cleanse only has about 700 calories, if someone wants to incorporate a soup cleanse with “real food,” any tips?
NC: The cleanse was developed as a low calorie day in response to the heavier calorie days we experience — especially as many of us eat out frequently during the week. However, I am all for customizing your cleanse to suit your personal preferences or dietary requirements! Some ideas: 1.) Enjoy the breakfast of your choice, then start the cleanse regimen later, so you end your day with soup; 2.) Incorporate plant-based snacks between your soups, such as grain salads, lettuce wraps or roasted vegetables with nut or legume dips; 3.) Build the soup into your normal routine — enjoy in place of your afternoon latte or have after. The soups are a great way to give any diet a plant-based boost!
tFS: What are the keys to a healthy, cleansing soup?
NC: Great vegetables! You have to start with vegetables that are grown in healthy, nutrient-dense soil without chemical pesticides and fertilizers. We find the best ingredients possible, cook them gently, season simply and let their natural flavors shine.
tFS: Can you share one of your current favorite recipes?
NC: Sure! Here’s the recipe for my Warming Carrot Parsnip Soup. It not only tastes great, but it’s beta-carotene rich.
Ingredients:
- 2 pounds carrots, diced
- 2 pounds parsnips, diced
- 2 cloves garlic, chopped
- 2 ribs celery, diced
- 1 small onion, diced
- 2 tablespoons olive oil
- 1 teaspoon freshly grated ginger
- 2 sprigs fresh rosemary, chopped
- 1 quart vegetable stock
- 1 teaspoon salt
- 1/2 teaspoon toasted cumin seeds
- black pepper to taste
Optional garnish: 1/4 cup cashew cream (to make, soak 1/4 cup cashews overnight in water, then drain and puree with 1 cup water), toasted sunflower seeds and toasted pumpkin seeds.
Instructions:
- In a medium pot, heat olive oil over medium flame and add garlic, celery and onion, and sweat until translucent.
- Add ginger, cumin, rosemary, carrots, parsnips and stir.
- Add vegetable stock, bring to a simmer and cook for 20 minutes until carrots and parsnips are tender.
- Puree until smooth and stir in salt and pepper.
- Stir in cashew cream for a richer soup and top with toasted sunflower seeds and pumpkin seeds.
