Candice Kumai's Day-Off Diet Cleansing Parsnip and Leek Soup

Ingredients

2 tbsp extra-virgin olive oil

1/2 yellow onion, finely diced

4 garlic cloves, minced

2 leeks, white and light green parts only, halved and sliced into 1⁄4-inch half-moons

1 tsp ground cumin

4 medium parsnips, or two, large, peeled and cut on the diagonal into 1⁄2-inch slices

1 tbsp peeled and grated fresh ginger

1 tsp curry powder, optional

8 cups low-sodium chicken stock (or use vegetable broth to make vegan)

1 cup organic quinoa or rice pasta, optional

1 1/2 cups shredded kale leaves (tough stems removed)

3/4 tbsp sea salt

2 tbsp raw, unfiltered apple cider vinegar

Directions

1. In a large stockpot, warm the olive oil over medium-low heat. Add the onion, garlic, and leeks and sauté until the onion is soft and leeks are lightly brown (8 to 10 minutes). Add the parsnips, and sauté, stirring occasionally, until light golden in color, about 20 minutes.

                                                           

2. Add the fresh ginger and the cumin (and curry powder, if using) and cook, stirring, until fragrant. Pour in the broth and bring to a boil. Reduce the heat to medium-low and let simmer, for about 30 minutes.

                                                           

3. Add the quinoa or the rice pasta, if using, and cook for about 15 minutes, or until the pasta is cooked through. Toss in the shredded kale, and season to taste with sea salt. Cook just until kale is slightly wilted. Stir in the apple cider vinegar and serve.