Looking for a flavorful Spring detox soup? Try this recipe!
1/2 cup celery and celery hearts
1/2 cup carrots
1/4 cup red onions
1/4 cup baby spinach leaves
1 rose and hibiscus tea bag (or 1 rose and 1 hibiscus tea bag)
2 lemon slices
Cut celery, red onion, and carrots into thin slices. Add all ingredients (minus the lemon slices) to a sauce pan along with 6 – 8 cups water. Bring to a rolling boil. Turn off heat, add lemon slices, and cover. Let flavors set for approximately two hours.
To serve, take out lemon slices and tea bags and reheat on medium to low heat until desired temperature.
You can eat it plain or serve it over 1/2 cup pre-cooked rice, millet, or barley.
Let me know what you think of this recipe in the comments!
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