Lsf Detox Soup


I've been feeling so bloated lately from PMS and eating a little extra traveling and this has been a life saver. It is one of my all time favorite soups to make for Ryan and I and is perfect to help you detox, de-bloat, and add TONS of nutrients. Totally great if you're feeling sicky too! Plus all of the ingredients are meant to help pull out the bad and fill you up with good!

I always make a big pot of my LSF detox soup so I can have it for a few days and mix It Into my week with some of my other faves from the Guiltless Nutrition Lifestyle + Recipe Ebook! It has over 120 recipes and you are gonna love them all!

Carrots: Beta-caritene helpsbalance hormones and gives your skin a glow. The fiber will balance blood glucose levels and help lowering cholesterol.

Celery:Loaded with nutrients! Cleansing properties help with digestion, gets rid of excess water weight and can help curb sugar cravings. Boom!

Kale:Super concentrated vitamins and antioxidants and is a natural anti-inflammatory.

Cauliflower:Contains Indole-3-carbinol, a phytonutrient that is shown to aid the liver in detoxing the body.

Garlic:Supports liver enzymes. Detoxes the body. All natural anti-fungal, anti-bacterial and anti-viral.

Bone Broth:Make sure it's the real deal. Supports immune health with tons of mineral. Collagen and other natural compounds help reduce inflammation and heal your gut lining.

Lemon:Can help supportdigestion

Parsley:A natural diuretic pulling excess fluid from the body without depletingpotassium and other electrolytes and also helps balance blood sugar levels.


  • 6 carrots, chopped
  • 4 celery stalks, chopped
  • 1 bunch of kale, chopped
  • 2 cups riced cauliflower
  • 1 whole white or yellow onion, diced
  • 3-4 cloves garlic, chopped
  • 2 bay leaves
  • 1 tbsp. olive oil
  • 2-3 tbsp. no salt seasoning like 21 Salute or Italian
  • 1 small bunch fresh parsley, chopped
  • 1 sprig of rosemary
  • Juice of one lemon
  • 2-3 16oz jars of bone broth or stock
  • 2 boneless skinless chicken breasts


  1. Turn the instant pot on sauté and add 1 tbsp olive oil
  2. Add the chopped celery, carrots, onion, and garlic and sauté for about 5 minutes or until they start to soften.
  3. Add garlic, juice of the lemon, and parsley and stir for an additional minute. *Note, if you drop the entire half of the lemon in when you cook it, it gives it amazing flavor!
  4. Add all remaining ingredients (except the Kale) and close it up.
  5. Put the nozzle to 'sealing' and select 'pressure cook' for 8 minutes.
  6. When it finishes, allow it to vent fully before taking off the lid.
  7. Add the chopped kale and stir it in. Then close the lid and keep it on warm for about 10 minutes, allowing the kale to soften.
  8. Remove lid, squeeze more fresh lemon juice and serve.

*Option to ditch the chicken and swap for vegetable stock to make it vegetarian*