Detox Artichoke and Lemon Cleansing Soup

 

5 artichokes

1 medium leek

1 onion

6 garlic cloves

2 T. olive oil

8 C. low-sodium vegetable stock

2 bay leaves

2 sprigs thyme

4 sprigs parsley

1 lemon

2 T. wheat germ per serving

 

Remove hearts from artichokes by peeling away the thick leaves and chopping away the thistle. Chop the hearts in quarters. Remove hard green parts from the leek stem and slice the white part lengthwise. Carefully rinse to remove any grit. Slice into thin rings. Chop the onion and the garlic. Pour olive oil into a large, thick-bottomed pot and allow to heat slightly. Add artichoke hearts, leek, garlic and onion. Stir well. Cook on medium heat until artichoke is tender. Add the stock and herbs. Increase the heat to bring the soup to a simmer, and then lower the heat. Cook uncovered for 40 minutes. After the soup has cooked, remove and discard the herbs. Puree the soup in the pot using an immersion blender. Otherwise, puree in batches using a food processor. Before serving, squeeze lemon juice and add wheat germ into each bowl. Stir well before serving. Artichoke contains antioxidant compounds called caffeoylquinic acids which help treat liver disorders. These phytochemicals stimulate the secretion of bile and help the body to digest fats. Efficient bile flow clears the liver of potentially inflammatory substances contained in fatty foods.