Onion/Leek soup
This soup can be used to detox anytime during day.
INGREDIENTS
1 lb spanish onions
2 lbs. leeks
Water to cover in a large pot
1. Clean leeks and rinse well to get rid of sand and soil. Cut end of green parts leaving all the white parts plus a suggestion of green. (Reserve the extra greens for soup stock.) Slice the spanish onions into 1 in slices.
2. Put leeks and onions in large pot and cover with water. Bring to boil and simmer with no lid for 20-30 minutes. Pour off the liquid and reserve. Place the leeks and onions in a bowl.
Instructions:
The juice is to be drunk (reheated or room temperature to taste) every 2-3 hours, a cup at a time.
For meals or whenever hungry, have some of the leeks and onions themselves, ½ cup at a time. Drizzle with a few drops of extra-virgin olive oil and lemon juice. Season sparingly with salt and pepper. Add chopped parsley if you wish.