Recipe for ‘Chickpea, Spinach and Mushroom Soup’. Veggies, legumes and grains are recommended to help clean out a fatty liver. Eating the cleanest, most unprocessed, best quality food you can afford. BPA-free cans are available at your health food store and supermarkets btw. @AustralianOrganics and @EdenFoods are two I know of.
2 tbsp olive oil, preferably cold pressed
1 tbsp finely chopped coriander leaves and stems (or basil or dill leaves)
2 cloves garlic, chopped
2 tsp fresh ginger, grated
1 tbsp curry powder, or 1 tsp each of turmeric, cumin seeds and garam masala. 1 tsp fenugreek is a nice addition also.
2 tbsp chopped mushrooms
400g can chopped tomatoes (BPA-Free)
1 tbsp tomato paste
400g can chickpeas, drained (BPA-free)
1 cup spinach, kale or zucchini, chopped
4 cups vegetable stock
Unrefined salt and ground pepper to taste
Optional – stir though 1 cup of cooked quinoa, millet, brown rice or freekeh before serving. Simmer the soup long enough to warm it again.
Method – Gently saute the onion, coriander stems, garlic and ginger in the oil until just getting soft. The add the spices and cook for about a minute until they start to stick. Now add the mushies and stir in the spiced oil. Add the rest of the ingredients in now including the coriander leaves – and stir well. Bring to the boil then drop to a simmer until the leafy greens have softened – about 3-5 minutes. Taste for seasoning. You can blend this soup to make it smooth, or leave it as is and serve it chunky.