Brr! Once again most of the country is in a deep freeze, even here in Atlanta. But take heart – I have a delicious, warming and detox-friendly soup recipe for you that one of my clients submitted after last week’s open call for recipes. And here she is to tell you about it!
Hi there! My name is Amy Morris Shalosky and I’ve been working with Jackie for a couple years now, first as a member of her corporate wellness program and then recently on a one-on-one basis for personal wellness coaching.
I came up with this recipe during the Mind Body Detox when I had a craving for chicken tortilla soup. That obviously wasn’t detox-friendly, so I scoured my fridge and came up with this recipe that satisfied my taste buds without taking me out of detox. As an added bonus, it’s super fast and super easy. This recipe serves two with a side (fajita-style grilled veggies would be awesome!) or one really hungry person.
Amy’s Not-Tortilla Soup
1 clove garlic
4 cups vegetable broth
1 tsp. olive oil
1/2 – 1 chile in adobo sauce, or to taste (HOT, see note!)
2 portobello mushroom caps
1/4 cup chopped cilantro
1/2 lime, cut into wedges
Salt & pepper to taste
- With the flat side of a large knife, smash the clove of garlic so that it breaks up somewhat but is still in one piece (for easy removal later). Add to vegetable broth and bring to a simmer over medium heat.
- Add the olive oil and the chile(s) and/or adobo sauce to taste (see note below) and simmer, covered, 10-15 minutes.
- In the meantime, thinly slice the mushroom caps, dice the avocado, and chop the cilantro.
- Add the mushroom slices to the broth and simmer another 5 minutes or until cooked.
- Remove the clove of garlic and divide soup into two large bowls. Top with avocado and cilantro and serve with a wedge of lime to squeeze over the soup.
NOTE: Chiles in adobo are HOT! I like “medium” spiciness and usually use just one half of a chili. You can also add just the adobo sauce for great flavor and a more mild heat. Remember, you can always add more but you can’t take it out! If desired, serve the chiles and adobo sauce on the side, but the broth won’t be as flavorful. Chiles in adobo are found in small cans with other Hispanic foods in most markets.
P.S. Don’t tell Jackie, but for a non-detox meal, follow the same recipe but skip the olive oil and mushrooms. Serve over organic corn tortilla chips and top with the avocado, cilantro, and crumbled Mexican Queso Fresca. Or try substituting roasted corn kernels seasoned with chili powder for the tortilla chips for a less indulgent meal.
I just completed the Mind Body Detox and feel great! On a physical level, my clothes are fitting better, I have more energy, and my wedding ring needs to be resized before it falls off. More importantly, the detox shifted my relationship with food, hunger, and self-soothing.
If you haven’t worked with Jackie before, trying the MBD is a great first step.
And if you just completed the detox, I strongly urge you to consider working with Jackie one-on-one. You will learn how to set and build on small healthy habits that work together to change your life, all in a body-positive, loving, yet accountable environment. I just can’t recommend it enough!