One easy soup that warms, cleanses and heals your digestive system
We can all benefit from giving out digestive systems a little TLC right now. between Thanksgiving and New Years it’s easy to overindulge on heavy foods that tax, not only your digestive system, but your entire body as well.
Luckily, as I explained on Tuesday, many of the foods in season right now also have nutritional qualities that can help warm, sooth, cleanse and boost your digestive process. Combining them in a nourishing broth helps keep your body hydrated and satiated, not to mention warm and cozy!
This spicy soup is packed with foods that will help bolster your health. Brown rice is a great source of fiber and B vitamins and, in Eastern medicine traditions, is used to help expel toxins, soothe the stomach and strengthen the spleen and pancreas. Ginger and garlic are on Tuesdays list of foods that help warm the body, increase digestion, stimulate circulation and kill bad bacteria in the body. Lemongrass is a digestive and detoxification stimulant and helps prevent infections in the body.
Whether you are conscious and appreciative of all these healing qualities or not, the soup its self is simply delicious – perfect for an easy weeknight meal between weekends of celebration.
- 2 tbsp fresh ginger, peeled and sliced into thin rounds
- 1 small jalapeno pepper, washed and sliced into thin rounds
- 4 large carrots, peeled and sliced into thin rounds
- 4 stalks lemongrass, washed and sliced into ¼-inch rounds
- 6 cloves fresh garlic, peeled and sliced
- 6 cups water
- 1 tsp salt
- 3 cups cooked brown rice
- 2 cups broccoli florets
- 1 cup button mushrooms, sliced
- 1 green bell pepper, seeds removed and sliced into 1-inch pieces
- 3 tbsp tamari or soy sauce
- ¼ cup Thai basil, chopped
- ¼ cup Cilantro, chopped
- In a large pot over medium heat, combine the ginger, jalapeno, ½ cup of the sliced carrots, lemongrass, garlic, water and salt. Bring to a boil, reduce heat to low and simmer for at least an hour and up to 3 hours. This will create a very fragrant and slightly spicy broth. When you are ready to assemble the soup, strain the broth and return just the liquid to the pot. Bring to a boil and add the rice, broccoli, mushrooms, bell pepper and tamari or soy sauce. Simmer for just 2 or 3 minutes until the vegetables are slightly tender. Serve hot, with chopped Thai basil and cilantro for garnish.