How To Do a Juice Cleanse
How To Do a Juice Cleanse

LIFE JUICE RECIPES

Soups

LIFE JUICE RECIPES

Soups

VEGAN BLACK BEAN SOUP

 

Ingredients:

1 tablespoon olive oil
1 large onion, chopped
1 stalk celery, chopped
2 carrots, chopped
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth
4 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can crushed tomatoes

VEGAN BLACK BEAN SOUP

 

Ingredients:

1 tablespoon olive oil
1 large onion, chopped
1 stalk celery, chopped
2 carrots, chopped
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth
4 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can crushed tomatoes

Directions:

 

Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.

 

Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

Directions:

 

Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.

 

Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

VEGAN STEW

 

Ingredients:

1 onion, chopped
3 carrots, chopped
3 potatoes, chopped
1 parsnip, chopped
1 turnip, chopped
1⁄4 cup uncooked white rice
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon salt
2 1⁄2 cups water

VEGAN STEW

 

Ingredients:

1 onion, chopped
3 carrots, chopped
3 potatoes, chopped
1 parsnip, chopped
1 turnip, chopped
1⁄4 cup uncooked white rice
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon salt
2 1⁄2 cups water

Directions:

 

In a large pot over medium-high heat, combine onion, carrots, potatoes, parsnip, turnip, rice, pepper, cumin, salt and water. Boil until vegetables are tender, about 30 minutes, adding more water if necessary.

Directions:

 

In a large pot over medium-high heat, combine onion, carrots, potatoes, parsnip, turnip, rice, pepper, cumin, salt and water. Boil until vegetables are tender, about 30 minutes, adding more water if necessary.

CUCUMBER AND AVOCADO SOUP

 

Ingredients:

zest of 1⁄2 lime
juice of an entire lime
1⁄2 teaspoon salt
1 cucumber, peeled and seeded, roughly chopped
1⁄2 avocado, peeled and roughly chopped

CUCUMBER AND AVOCADO SOUP

 

Ingredients:

zest of 1⁄2 lime
juice of an entire lime
1⁄2 teaspoon salt
1 cucumber, peeled and seeded, roughly chopped
1⁄2 avocado, peeled and roughly chopped

Directions:

 

Blend everything together until totally creamy and smooth.

Directions:

 

Blend everything together until totally creamy and smooth.

LIFE JUICE BUTTERNUT SQUASH AND APPLE SOUP

 

Ingredients:

1 tablespoon olive/coconut oil
1 sweet onion, chopped
2 Shallots peeled and chopped
1 butternut squash, peeled and chopped
2 apples, peeled and chopped
1 teaspoon grated fresh ginger root
1 pinch white pepper
Himalayan Sea Salt to taste
4 cups vegetable broth
1⁄4 cup apple cider
1 teaspoon Agave nectar
1 teaspoon raw pumpkin seeds

LIFE JUICE BUTTERNUT SQUASH AND APPLE SOUP

 

Ingredients:

1 tablespoon olive/coconut oil
1 sweet onion, chopped
2 Shallots peeled and chopped
1 butternut squash, peeled and chopped
2 apples, peeled and chopped
1 teaspoon grated fresh ginger root
1 pinch white pepper
Himalayan Sea Salt to taste
4 cups vegetable broth
1⁄4 cup apple cider
1 teaspoon Agave nectar
1 teaspoon raw pumpkin seeds

Directions:

 

In a large saucepan over medium/high heat add olive or coconut oil; sauté onion and shallot, stirring occasionally, for 4 minutes or until golden. Add squash, apples, ginger and pepper; stir in broth. Cover and bring to boil; reduce heat to low and simmer for 12 to 15 minutes or until apples and squash are tender.

 

In food processor or blender, puree soup, in batches if necessary, until smooth. Return to saucepan. Stir in apple cider and Agave nectar, Salt to taste; heat to boiling. Serve into bowl and sprinkle with pumpkin seeds.

Directions:

 

In a large saucepan over medium/high heat add olive or coconut oil; sauté onion and shallot, stirring occasionally, for 4 minutes or until golden. Add squash, apples, ginger and pepper; stir in broth. Cover and bring to boil; reduce heat to low and simmer for 12 to 15 minutes or until apples and squash are tender.

 

In food processor or blender, puree soup, in batches if necessary, until smooth. Return to saucepan. Stir in apple cider and Agave nectar, Salt to taste; heat to boiling. Serve into bowl and sprinkle with pumpkin seeds.

BROCCOLI AND ARUGULA SOUP

 

Ingredients:

1 tablespoon olive oil
1 clove garlic, thinly sliced
1⁄2 yellow onion, roughly diced
1 head broccoli, cut into small florets (about 2/3 pound)
2 1⁄2 cups water
1⁄4 teaspoon each coarse salt and freshly ground black pepper
3⁄4 cup arugula (watercress would be good, too)
1⁄2 lemon

BROCCOLI AND ARUGULA SOUP

 

Ingredients:

1 tablespoon olive oil
1 clove garlic, thinly sliced
1⁄2 yellow onion, roughly diced
1 head broccoli, cut into small florets (about 2/3 pound)
2 1⁄2 cups water
1⁄4 teaspoon each coarse salt and freshly ground black pepper
3⁄4 cup arugula (watercress would be good, too)
1⁄2 lemon

Directions:

 

Heat the olive oil in a medium nonstick saucepan over medium heat. Add the garlic and onion and sauté for just a minute or until fragrant. Add the broccoli and cook for four minutes or until bright green. Add the water, salt and pepper, bring to a boil, lower the heat and cover. Cook for eight minutes or until the broccoli is just tender.

 

Pour the soup into a blender and puree with the arugula until quite smooth. Be very careful when blending hot liquids; start slowly and work in batches if necessary (you don’t want the steam to blow the lid off). Serve the soup with a bit of fresh lemon.

Directions:

 

Heat the olive oil in a medium nonstick saucepan over medium heat. Add the garlic and onion and sauté for just a minute or until fragrant. Add the broccoli and cook for four minutes or until bright green. Add the water, salt and pepper, bring to a boil, lower the heat and cover. Cook for eight minutes or until the broccoli is just tender.

 

Pour the soup into a blender and puree with the arugula until quite smooth. Be very careful when blending hot liquids; start slowly and work in batches if necessary (you don’t want the steam to blow the lid off). Serve the soup with a bit of fresh lemon.

GREEK LENTIL SOUP (FAKES)

 

Ingredients:

8 ounces brown lentils
1⁄4 cup olive oil
1 tablespoon garlic, minced
1 onion, minced
1 large carrot, chopped
1 quart water
1 pinch dried oregano
1 pinch crushed dried rosemary
2 bay leaves
1 tablespoon tomato paste
salt to taste
pepper to taste

GREEK LENTIL SOUP (FAKES)

 

Ingredients:

8 ounces brown lentils
1⁄4 cup olive oil
1 tablespoon garlic, minced
1 onion, minced
1 large carrot, chopped
1 quart water
1 pinch dried oregano
1 pinch crushed dried rosemary
2 bay leaves
1 tablespoon tomato paste
salt to taste
pepper to taste

Directions:

 

Place lentils in a large saucepan, cover with 1 inch of water. Place over medium-high heat and bring to a boil; cook for 10 minutes, then drain lentils into a strainer.

 

Dry saucepan, pour in olive oil, and place over medium heat. Add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.

 

Stir in tomato paste and season to taste with salt and pepper. Cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally. Add additional water if the soup becomes too thick.

Directions:

 

Place lentils in a large saucepan, cover with 1 inch of water. Place over medium-high heat and bring to a boil; cook for 10 minutes, then drain lentils into a strainer.

 

Dry saucepan, pour in olive oil, and place over medium heat. Add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.

 

Stir in tomato paste and season to taste with salt and pepper. Cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally. Add additional water if the soup becomes too thick.

CURRIED BUTTERNUT SQUASH AND APPLE SOUP

 

Ingredients:

1⁄2 large red onion, sliced
1 medium/small butternut squash, halved and seeded (reserve seeds for garnish)
2-3 firm sweet apples, peeled and sliced (use gala or fuji)
1 tablespoon oil,divided
(try to use 1⁄2 coconut oil,1⁄2 vegetable oil)
1 cup organic apple cider, divided
2 cloves garlic, sliced
1 teaspoon freshly grated ginger
1⁄2 teaspoon cardamom powder
1 tablespoon curry powder
1 teaspoon turmeric
1 medium carrot, grated
1⁄2 teaspoon cinnamon
dash cayenne pepper
salt and pepper, to taste
1-2 cups vegetable broth
1⁄2 cup canned coconut milk (full fat)

CURRIED BUTTERNUT SQUASH AND APPLE SOUP

 

Ingredients:

1⁄2 large red onion, sliced
1 medium/small butternut squash, halved and seeded (reserve seeds for garnish)
2-3 firm sweet apples, peeled and sliced (use gala or fuji)
1 tablespoon oil,divided
(try to use 1⁄2 coconut oil,1⁄2 vegetable oil)
1 cup organic apple cider, divided
2 cloves garlic, sliced
1 teaspoon freshly grated ginger
1⁄2 teaspoon cardamom powder
1 tablespoon curry powder
1 teaspoon turmeric
1 medium carrot, grated
1⁄2 teaspoon cinnamon
dash cayenne pepper
salt and pepper, to taste
1-2 cups vegetable broth
1⁄2 cup canned coconut milk (full fat)

Directions:

 

Preheat oven to 400 degrees F. In a glass baking dish, place red onion, butternut squash, and apples. Add some of the oil and 2-3 tablespoons apple cider. Roast in oven for 40 minutes or until squash/apples are tender. Stir occasionally and add cider as needed if vegetables become too dry.

 

Remove roasted vegetables from oven. In a medium stock pot, preheat oil over medium heat. Add garlic and ginger and sauté until fragrant. Add cardamom, curry, turmeric and carrot. Sauté for 1 minute or until carrot is tender.Add a small portion of apple cider and cook until it begins to thicken. Add remaining spices and cider, and roasted vegetables/fruit.

 

Cook until it comes to a simmer, and add vegetable broth. Bring to a boil and remove from heat. Add coconut milk and pour mixture into a food processor (or leave in pot and use an immersion blender), and puree until smooth.

Directions:

 

Preheat oven to 400 degrees F. In a glass baking dish, place red onion, butternut squash, and apples. Add some of the oil and 2-3 tablespoons apple cider. Roast in oven for 40 minutes or until squash/apples are tender. Stir occasionally and add cider as needed if vegetables become too dry.

 

Remove roasted vegetables from oven. In a medium stock pot, preheat oil over medium heat. Add garlic and ginger and sauté until fragrant. Add cardamom, curry, turmeric and carrot. Sauté for 1 minute or until carrot is tender.Add a small portion of apple cider and cook until it begins to thicken. Add remaining spices and cider, and roasted vegetables/fruit.

 

Cook until it comes to a simmer, and add vegetable broth. Bring to a boil and remove from heat. Add coconut milk and pour mixture into a food processor (or leave in pot and use an immersion blender), and puree until smooth.

MISO SOUP WITH SPINACH

 

Ingredients:

6 cups water
3 dried shitake mushrooms
6 tablespoons miso paste (whatever kind you like— sweet white miso makes for a nice, light soup while aged barley gives a full, robust flavor)
2 cups spinach leaves
1⁄4 cup of fresh chopped scallion (reserve for garnish)

MISO SOUP WITH SPINACH

 

Ingredients:

6 cups water
3 dried shitake mushrooms
6 tablespoons miso paste (whatever kind you like— sweet white miso makes for a nice, light soup while aged barley gives a full, robust flavor)
2 cups spinach leaves
1⁄4 cup of fresh chopped scallion (reserve for garnish)

Directions:

 

Heat the water in a small soup pot and add the shitakes and simmer over low heat for 20 minutes. Remove the mushrooms. Discard the thick stems from the mushrooms, thinly slice the caps and slip them back into the soup.

 

In a small bowl, combine the miso paste with a bit of the broth and whisk to combine. Pour the mixture back into the pot and let the soup simmer, being careful not to let it boil. Add the spinach at the last minute, just to wilt it. Garnish with chopped fresh scallion and serve.

Directions:

 

Heat the water in a small soup pot and add the shitakes and simmer over low heat for 20 minutes. Remove the mushrooms. Discard the thick stems from the mushrooms, thinly slice the caps and slip them back into the soup.

 

In a small bowl, combine the miso paste with a bit of the broth and whisk to combine. Pour the mixture back into the pot and let the soup simmer, being careful not to let it boil. Add the spinach at the last minute, just to wilt it. Garnish with chopped fresh scallion and serve.

CONTACT US

 

1.877.33.JUICE

contact@lifejuiceshop.com

 

®LIFE JUICE All Rights Reserved

Life Juice offers juice cleanses and juices and provides you with the info you need to know from pre/post cleanse diets to how to do a juice cleanse and more.

Contact our customer support representatives at 877-33-JUICE or contact@LifeJuiceShop.com

† These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

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CONTACT US

 

(917) 502-6801

CustomerCare@LifeJuiceShop.com

 

©LIFE JUICE All Rights Reserved

Life Juice offers juice cleanses and juices and provides you with the info you need to know from pre/post cleanse diets to how to do a juice cleanse and more.

Contact our customer support representatives at 917-502-6801 or CustomerCare@LifeJuiceShop.com

† These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. *Certification pending.

Design by Above+Beyond Designs • SEO/Copywriting by Write On Point