“Blue Monday,” the alleged gloomiest day of the year, occurs on the third week of January’s workday start. It is marked by two things: withdrawal of holiday season high spirits, and the onset of widespread seasonal affective disorder, or SAD. Throw in this week’s nor’easter and the nightmare state of our country, week one, and I’m going to go ahead and say that this dark, dark, cerulean period is going to extend a bit longer than 24 hours. Annual Goop Detox, which, I have to admit, I was a bit hesitant to start at first. Words like “detox”, “cleanse”, and “elimination-diet” are really not my style—I’m more of a whole-ingredient, nutrient-rich eating gal who prefers general eating for health over restriction and discipline.here. (Laarb Lettuce Cups and Miso Sweet Potato Collard Wrap are two of my non-soup favorites).
Chicken Bone Broth (from Goop Annual Detox)
Makes 12 cups
1 half organic chicken (or just the equivalent roasted chicken bones. I made a version this way and it was great, too)
1 celery stalk, cut into thirds
1 yellow onion, cut in quarters
2 medium carrots, cut in half
4 garlic cloves
2 star anise pods
1 3-inch piece ginger, sliced
½ bunch cilantro
1 tbsp apple cider vinegar
10 cups water (or enough to cover all the ingredients)
1 ½ tsp kosher salt
20 black peppercorns
1. Combine all ingredients in a crockpot and cook on low heat for 6* hours. Remove meat from chicken, shred, and store until ready to use.
2. Return the chicken bones to the crockpot and continue cooking for 4 more hours.
3. Strain, cool, season to taste with salt, and store in the fridge.
*2 to 3 hours of cooking, total, is perfectly adequate.
Egg Drop Soup (from Goop Annual Detox)
3 cups chicken bone broth
½ tsp ground turmeric
2 pinches chili flakes
1 tsp grated fresh ginger
2 large eggs
salt and pepper to taste
a squeeze of fresh lemon
cilantro to garnish (optional)
1. Combine the bone broth, ground turmeric, chili flakes, and grated ginger in a small saucepan over medium heat.
2. While the mixture heats up, crack the eggs in a small bowl, season with a pinch of salt, and beat with a fork.
3. When the broth is simmering, pour the egg through the holes of a slotted metal spoon directly over the broth, making egg ribbons.
4. Season to taste with salt and pepper and squeeze over some fresh lemon juice just before serving. Garnish with cilantro sprigs, if desired.
Lentil Soup (from Goop Annual Detox)
2 tbsp olive oil
1 medium yellow onion, diced
1-2 medium carrots, diced
1-2 celery stalks, diced
2 garlic cloves, minced
⅔ cup puy lentils
⅓ cup red lentils
2 cups chicken bone broth or chicken stock
½ tsp salt
1 tsp fresh grated ginger
2 cups bone broth
½ cup chopped frozen spinach (optional)
Red wine vinegar, drizzled before serving
1. Heat olive oil in a medium dutch oven over medium heat. Add onion, carrot, and celery and cook for 5 minutes. Add garlic and cook another 2 minutes.
2. Add lentils, broth, and ½ tsp salt. Bring to a boil, then reduce to a simmer, cover and cook 20-25 minutes (or until the lentils are cooked but still have some bite), stirring occasionally.
3. Remove pot from heat and let cool for at least 5 minutes. Add the fresh grated ginger and 2 cups bone broth to the pot. Blend together with an immersion blender. Add spinach, if using. Serve with a drizzling of red wine vinegar.