My 3-Day Soup Cleanse is designed to FLOOD your body with detoxifying nutrients, encouraging your body's natural process of essential elimination, nurturing your liver, and stimulating your feel-full hormones.

Enjoy 2-3 cups of soup for breakfast, lunch, and dinner, and choose 1-2 cups of your favorite of the three soups for your morning and afternoon snacks.

Breakfast: Oatmeal Berry Breakfast Soup (Recipe makes 1 Serving: roughly 2-3cups)

Snack: Your choice

Lunch: Haylie's Warrior Soup (Recipe makes 6 Servings: roughly 10-12 cups)

Snack: Your choice

Dinner: Rest and Restoration Soup (Recipe makes 6 Servings: roughly 10-12 cups)

Repeat for three days! Each day aims to drink half of your body weight, in ounces, of spring water. For example, an 180-pound person would aim to drink 90 ounces of water per day. You may also enjoy caffeine-free herbal tea in addition to your water.

Breakfast 2-3 Cups: Oatmeal Breakfast Soup (makes 1 Serving: roughly 2-3cups)

Try this filling and delicious cold soup for breakfast, with natural sugars and whole grains to stimulate those feel-full hormones. And cinnamon stimulates vasodilation, giving you an invigorating pick-me-up first thing in the morning. Much better for you than a cup of coffee!!!

1/4 cup dry steel-cut oats (or 1/2 cup old-fashioned oats)
1 cup frozen berries
1/2 cup ice cubes
1 packet stevia
Ground cinnamon, to taste

Directions

1. Put the oats in the blender and pulse until they reach a powdery consistency.
2. Turn off the blender and add 1 cup water.
3. Incorporate the remaining ingredients into the mix and blend until smooth. Serve.

Lunch 2-3 Cups: Haylie's Warrior Soup (makes 6 Servings: roughly 10-12 cups)

It is all about sustaining energy throughout the day, and this Warrior Soup packs some secret weapons! Leeks are allium veggies like garlic or onions, but they also pack a ton of fiber helping you maintain balanced blood sugar throughout the day. You also get doses of polyphenols and vitamin K (responsible for delivering cellular energy).

¼ cup olive oil
2 cups chopped leeks (white and light green parts only, from about 2 medium leeks)
1 cup diced celery
2 tbls minced garlic
Sea salt
2 cups peeled, sliced carrots
2 cups peeled, diced sweet potatoes
2 cups fresh green beans, cut into bite-sized pieces
2 quarts organic, sugar-free vegetable stock
4 cups thinly sliced green cabbage
½ tsp black pepper
¼ cup chopped parsley leaves
2 tsp lemon juice
Sea salt

In a large stock pot, heat the olive oil over medium heat. Add the celery, leeks, garlic and a pinch of sea salt. Cook for about 7 minutes. Add the carrots, sweet potatoes, and green beans and cook for another 4 minutes.

Add the stock and bring to a boil. Reduce heat and add the cabbage and the black pepper. Cover and simmer for another 15 minutes or until the vegetables are tender. Remove from heat; stir in the parsley and lemon juice. Season to taste with sea salt.

Dinner 2-3 Cups: Rest and Restoration Chicken Soup (makes 6 Servings: roughly 10-12 cups)

2 cups chopped onions
2 cups chopped carrots
2 cups chopped celery
4 garlic cloves, minced
1 cup cut green beans
1 cup wild rice
2 bay leaves
1 teaspoon sea salt
1/4 teaspoon ground black pepper
1 teaspoon dried thyme
12 cups organic chicken broth
1 1/2 lbs boneless chicken breast
1 cup chopped parsley leaves

 Directions:

1. Place all the ingredients, except chopped parsley, in a slow cooker and cook on high for 4 hours or low for 6-7 hours.
2. Remove chicken and shred with the help of two forks.
3. Return chicken to the soup and top with fresh parsley before serving.

Helpful tips:

*Make large batches of soup and freeze leftovers to do Haylie's 3-Day Soup Cleanse once a month!