If you’re like millions of others and have found yourself over indulging this holiday season, here’s a delicious new year’s resolution that comes in a bowl. Today, Mars Venus Living’s resident chef, Ronda Priestner, gives us a simple and practical way to do that with her cleansing vegetable soup recipe. Most of us talk about getting a healthy start to the new year, well here’s a way to do just that.

It’s easy to prepare. It makes a nourishing and tasty meal that’s not only perfect for the first day of a new year, but as a dish that you can enjoy regularly throughout 2010 and beyond.

Start by steaming a blend of your favorite organic vegetables. (All of the following choices are used at John Gray’s Hilltop Ranch during his cleansing retreat programs.) The portions of each ingredient may vary. Remember to always use what is in season from your farmer’s market. Tailor the pick of vegetables to suit your palate.


2 cups Chard roughly chopped
2 cups Kale roughly chopped
2 cups Spinach
2 cups Beet top greens roughly chopped
½ bunch Broccoli cut into ½ inch pieces
3 Zucchini diced
3 Carrots diced
2 large Beets diced (3-5 if small)
1 Onion quartered
3 cloves Garlic
Sea salt and freshly ground pepper to taste
Cayenne pepper to taste

1. Steam all of the vegetables together by putting a steamer in the bottom of a large soup pan. Place the carrots, beets, onion, zucchini and garlic at the bottom of the pan, on the steamer as they take a longer time to steam. Place the leafy greens on top.

2. Be certain that the water remains high enough. Add more water as needed. When the vegetables are fork tender, set aside and let cool. Place them in a blender. Add the water used to steam the vegetables to make a puree. Add additional filtered water if needed for desired consistency.

3. When all the vegetables are blended put them back in a pot and adds 2 TBS of coconut oil, sea salt, freshly cracked pepper, and cayenne to taste.

4. Serve hot.