Leek Detox Soup
Recipe type: soup
Serves: 6-8 servings
After the holidays or any time of the year, clean out your body with this tangy leek detox soup.
  • ¼ cup extra virgin olive oil
  • 3 lbs leeks White part only, cleaned and cut into ¼ inch rounds
  • 1 lb celery finely chopped - include the leaves
  • 8 cups vegetable stock or water
  • ½ tsp dill dried or fresh
  • ½ tsp cumin
  • lemon pepper freshly ground to taste
  • sea salt to taste
  • 3 eggs room temperature
  • 2 lemons juice -freshly squeezed
  1. Heat 2 Tbsp of olive oil in a large soup pot. Add the leeks and celery. Stir with a wooden spoon until the leeks are translucent.
  2. Add the vegetable broth (or water), salt, lemon pepper, cumin, and dill. Cover and bring to a boil. Reduce the heat and simmer over low heat for about 1 hour.
  3. In a medium bowl, beat the eggs and lemon with a whisk until they are frothy. Ladle in 2 to 3 cups of the hot soup very slowly to the egg mixture beating vigorously with a whisk to keep the egg from cooking too fast.
  4. Pour the egg mixture into the soup and stir well with a wooden spoon.
  5. Serve in individual bowls warm or chilled with lemon slices and decorate with fresh or dried dill and a little lemon pepper.
Recipe by Baby Boomer Blog | Travel - Lifestyle for Women Over 50 at https://www.babyboomster.com/leek-celery-lemon-holiday-detox-soup/