Diana’s Vegetable Soup (Detox Version)

Being creative has been the key to my succes in this 14 Day Detox by combining vegetables that I enjoy and cooking them with LOVE. You may also use this recipe for the final stage of the Detox,


  • Small acorn squash
  • Green beans
  • 2 medium carrots
  • 2 stalks celery
  • 1 Zucchini
  • 2 small yellow squash
  • Bock choy
  • 1 teaspoon extra virgin Olive oil
  • Salt, pepper, curry or any spice/flavor you like
  • You may add any other vegetable you like: tomato, broccoli, cauliflower etc.    The reason I choose these vegetables is because they are starchy carbohydrates, meaning they are going to fill me up.

collage 1

Soup BASE *:

  • 1 big Sweet onion
  • 1/2  Pepper
  • 3 cloves Garlic
  • ½ green chili without seeds
  • Cilantro


-Preheat oven to 350 degrees F (175 degrees C).
Cut the acorn squash in half; remove the fibers and seeds from the center of the acorn squash before baking.
Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it softens, approximately 60- 90 minutes.
Remove squash from the oven and turn onto a plate so that the flesh is facing upwards, scoop out the flesh and reserve for blending with the base*

-Chop the Soup BASE vegetables and grill them (not the cilantro) in a stainless steel cookware with the olive oil until they turn golden brown.

Acorn squash; cilantro and the Base vegetables.IMG_20140511_140752

-In a big pot add the blended Soup BASE, 5-6 cups of water, the chopped vegetables, spices. Let it boil in low heat for 30-40 minutes.

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