Soups help provide the body with nutrient- and fiber-rich vegetables in an easy-to-digest format, while soup broths help supply water for detoxification and a sense of satiety.

Yield: 4 to 6 Servings

1 Tbsp vegetable oil
1 garlic clove, minced
2 Tbsp fresh ginger, grated
1 stalk lemongrass, minced
½ tsp crushed red pepper
¾ cup shiitake mushrooms, sliced
2 cups sweet potatoes, peeled and chopped
½ cup green bell pepper, chopped
5 to 6 cups vegetable stock
1 (14-oz) can coconut milk
2 Tbsp low-sodium soy sauce
3 Tbsp cilantro or parsley, chopped

Heat the oil in a large pot and sauté garlic, ginger, lemongrass and crushed red pepper. Stir in the mushrooms, sweet potatoes and bell pepper, and cook for 1-2 minutes. Add the stock, bring to boil and then reduce heat. Simmer for 10 minutes until the vegetables are tender. Add the coconut milk and soy sauce, and stir. Serve sprinkled with cilantro or parsley (optional).

Source: Russell Jaffe, The Joy in Living: The Alkaline Way.

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