Detox soup
When you're feeling a bit under the weather, this soup will provide a highly nutrient dense mix to help restore your wellbeing. Better still why not make it a regular habit of having this soup 2-3 times a month to make sure your system is ready for what may come.
The mushrooms and Natto provide a great fermented combo that is sure to boost your levels of antioxidants. If you can't get hold of Natto, you could try using my Ferment Blend (1 tsp) instead.
The soup looks a little green in the photo but it tastes delicious. Be careful though, this soup is pretty powerful, so start with a small bowl and see what that does to you bowel motions over the next 6 hours before having more. You can free portions of the soup for another time.
As we are cooking the fermented vegetables, this soup is a powerful phase I mix. Although there are unlikely to be any microbes in the final soup, it is still a powerful soup.
Ingredients
- 1 handful of mushrooms
- 15 mls of blackstrap molasses
- 1 carton of Natto
- 1 tsp sake lees
- 1 can coconut milk
- 1 leek - chopped
- 4 cloves crushed garlic
- 3 tsp mixed spices or Ras el Hanout
- 1/2 tsp red chilli powder
Method
- Combine the mushrooms, molasses, garlic and natto and stir well. Cover and leave to ferment for 1-2 days making sure to stir them each day.
- Put the mixture in a large pan and add the other ingredients.
- Bring to the boil then lower the heat to a simmer for 4-10 hours.
- Blend the soup in a food blender until smooth.
- Bring back to the stove and heat until warm.
- Enjoy!