Green Detoxification


Being an intensely spiritual person, I believe in detoxifying our bodies on a regular basis to expel all the unhealthy buildups that naturally accumulate within it.


Photography and Styling by myself
Original Recipe from Clean Eating Goddess


Being an intensely spiritual person, I believe in detoxifying our bodies on a regular basis to expel all the unhealthy buildups that naturally accumulate within it. By keeping a good balance with my diet and appetite, I manage to integrate healthy eating into my life instead of going on short-term crash diets, an unfortunate habit I’ve been guilty of since I was a teen that wreaked absolute havoc on my body. Now that I am older, wiser, and more aware of my own bodily needs, I am not too strict with myself and am a firm believer of satisfying my cravings, no matter how sinful. In fact I have weekly/biweekly indulgences of family sized packs of crinkle cut chips, and occasional oily suppers of beehoon goreng. It is only during times when I neglect to keep my body detoxified with a large intake of fruits and veggies that it starts to bloat and stagnate, causing me physical and mental discomfort. Detoxification of the digestive system is absolutely imperative for a healthier physical outlook as well as a method of spiritual rejuvenation.


This soup recipe, which packed with a number of green vegetables, is a wonderful way to detox and also enjoy a delicious vegan meal at the same time. Mixing up the ways in which I cook my greens makes me look forward to eating them, as I’m not naturally a veggie lover. Some of my friends are astounded that I can be vegetarian being that I used to despise eating vegetables, but the key is to cook meals so delicious you don’t feel like you are missing out or restricting yourself, but rather nourishing the soul and spirit. Good food makes for a happy life.  And this soup is so thick, creamy and indulgent that you would be surprised to learn there is no cream in it. The base is simple a thick blend of a large amount of vegetables to give it its rich texture. A brilliant creation and a feast for the soul. Green is the color of our heart chakra, and by nourishing ourselves with this color, we are literally feeding the heart, and infusing it with love.


Have some soup for the soul. (:





2 tbsp olive oil

1 tsp sea salt

1/2 tsp cayenne (for those spicy lovers)

1 tsp tumeric

1 tsp ground white pepper

1 yellow onion (chopped)

5 garlic cloves (chopped)

2 cups raw broccoli with stems removed

1 1/2 cups frozen peas

3 cups kale packed tightly

juice of 1/2 lemon

1 tbsp apple cider vinegar

1 litre vegetable stock (homemade,

or dissolve 2 cubes of Kallo organic vegetable stock in 1 litre boiling water)

leaves from 3 sprigs of fresh mint


1 can chickpeas

1 tbsp olive oil

1/2 tsp sea salt

1 tsp ground black pepper

1/2 tsp garlic powder

1/2 tbsp tumeric

1 tbsp grated Parmesan cheese

pinch of cayenne

Serves 4



1. Rinse chickpeas and pat dry with a paper towel.

2. Transfer to a bowl and toss with salt, pepper, cayenne, tumeric, olive oil, and Parmesan. Make sure everything is mixed well and chickpeas are well coated.

3. Transfer to a baking tray lined with parchment paper and bake for 1 hr at 270 degrees Celsius. Toss chickpeas every 15 minutes, and lower heat if necessary.

4. In a large pot, heat olive oil on low heat, then add the chopped onion and salt. Cook for about 5 minutes until soft, then stir in the garlic, tumeric, cayenne, pepper and cook for 1 minute.

5. Add the raw broccoli and vegetable stock, then cover and allow to steam for about 7 minutes until the broccoli is soft and cooked.

6. Add kale and peas and allow to steam until the kale is wilted and the peas are cooked, for about 2 minutes. Then stir in apple cider vinegar, lemon juice and mint leaves.

7. Divide the soup into 2 and transfer using a ladle the first half to a blender. Blend until completely smooth and ensure there are no chunks. Repeat with the second half. Taste soup and season with additional salt and pepper if necessary.

8. Ladle soup into 4 portions and garnish with roasted chickpeas, olive oil & fresh mint leaves. Serve hot & enjoy.

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