Onion and Apples Detox Soup

 

Onion belongs to the allium family of vegetables. These pungent plants contain flavonoids that stimulate the production of glutathione, one of the liver’s strongest antioxidants. Yes, we all know it is quite smelly and not an exactly a food you would like to eat before an important interview or a date, but try to eat at least half an onion a day. Along with artichoke heart, parsley, Brussels sprouts, shallot, broccoli, and celery, onions are highest in antioxidant polyphenols which may protect against various cancers, including colorectal, laryngeal, and ovarian cancer. The best way to eat onions is in raw form, for example, sliced for a salad or chopped for a sauce or a dip.

 

1 C. apple juice

1 tsp. apple cider vinegar

4 onions

9 cloves garlic, minced

1 T. whole wheat flour

4 C. low-sodium vegetable broth

1 C. unsweetened whole-grain oatmeal

1/2 tsp. ground black pepper

6 slices toasted bread (optional)

 

Thinly slice the onions. In a heavy stockpot over medium heat, combine apple juice and apple cider vinegar, add the onions and cook on medium heat, stirring frequently, until onions begin to form a paste. Stir in the garlic and continue to cook for 5 to 10 minutes, until garlic turns light brown. Stir in the flour and cook for 2 minutes. Pour in vegetable broth and bring to a boil. Add oatmeal. Reduce heat and simmer for 20 minutes. After the soup has cooked, remove and discard the spices using a sieve. Puree the soup in the pot using an immersion blender. Otherwise, puree in batches using a food processor. Ladle soup into bowls. Garnish with fresh herbs and peppered stale bread toasts before serving.