The 3-Day Soup Cleanse: Eat as Much Soup as You Want And Fight Inflammation, Belly Fat And Disease
The human body often requires a proper cleanse in order for it to function properly.
For that reason, people turn to numerous different cleansing methods; all intended to flush the body toxins, clear the skin, refresh the body organs and keep a youthful appearance.
Among the wide range of cleansing techniques, one stands out in a huge way. Cleansing your body with juices considers purifying the body itself with a little help from different fruits and vegetables.
This way, the body receives the minerals and vitamins ant needs and enables the physique to remain energized and operative.
Also, the antioxidant compound found in both fruit and vegetable help the skin regenerate and makes age look like a joke. Aside from this, the body is more able to process and digest food as well as get rid of the waste.
However, everything comes with a downside, and so does this.
For starters, one may turn to consumption of fruits that contain plenty of natural sugars, which may lead to hypertension, hormonal disruption and obesity. In case you are suffering from issues such as hormonal imbalance and/or anxiety, this is not the best cleanse for you.
Otherwise, you’re good to go!
It is essential that you always use organic products while doing this cleanse, and keep in mind that once you start the fiber production is something to check in with regularly as well.
Here is how it works!
Benefits of a Soup Cleanse
Soups are one of the cleanest meals you will ever get to eat. They are a pure detoxifier and keep the body full of significant nutrients and compounds that do it good.
By detoxifying the organism you will boost the performance of your liver, gut, kidneys, lymphatic system, lungs, and finally, skin.
The soup cleanse also enables the body to acquire all the necessary spices, fatty acids and amino acids which alleviate digestion and stimulate the immunity.
Full of fiber, soups are excellent source of energy and can balance the weight, control the blood sugar and improve the mental sanity.
Vegetable soups are especially important because they possess complex carbohydrates, whereas fruits have more sugar that keeps the energy flowing.
Some of the qualities soup cleanses bring along are: reduced inflammation, increased energy levels, disease prevention, cell rejuvenation, weight loss, and clear skin.
How to do it right
A proper soup cleanse last 1-3 days. First phase starts with one day, and a month later increase the lasting time to three.
The amount you need to intake is from five to six soups per day. In case this is not enough, refill the bowl.
Make sure to prepare mostly vegetable soups that contain various types of healthy products. This will give your body the energy it needs to operate properly. Also, add healing spices and include nutrient-rich broths.
Don’t forget to hydrate at all times. Water removes toxins and extra water stuck in the body; this flush will help you feel more flexible, agile and upbeat. The amount of water you need is around ½ your weight in ounces of water each day.
Prepare soup a few days in advance- this will help you stay organized and ready at all times.
Preparing your Detox Soup Recipes
The recipe book is full of healthy and regenerating soups, all rich in flavor and healthy qualities
K ick off this process by preparing a broth: Miso, bone broth, or vegetable broth
Throw in healing spices: Turmeric, ginger, cumin, garlic, cinnamon, etc.
Then come the greens and veggies: Kale, spinach, zucchini, leeks, onion, carrots, etc.
Starchy vegetables are always a great option, including: sweet potato, plantain, acorn squash, butternut squash, parsnips, beets.
Don’t forget the protein aspect and add: beans, lentils, nuts.
Other things you can include are: coconut oil, olive oil, avocado, ghee, avocado oil. These healthy fats let the body intake and process the healthy properties of all vegetables.
Next: blend it away!
Here are three detox soup recipes that will serve you amazingly:
Broccoli Detox Soup
Ingredients:
2.5 cups broccoli florets
3 celery stalks, finely diced
1 onion, finely diced
1 cup kale or spinach
2 carrot, peeled and finely chopped
2 cups vegetable or bone broth
½ teaspoon sea salt
Juice of ½ lemon
2 tablespoons coconut oil
2 tablespoons collagen (optional)
Instructions:
First, heat the coconut oil in a pot, and then add the onion, celery sticks, and broccoli. Cook and stir occasionally for 5 minutes.
Add broth, let the soup boil and finally let it simmer for 5 minutes, until soft and blended.
Blend soup until it is even and thick.
Carrot Ginger Detox Soup Recipe
Ingredients
— 2 pounds carrots, chopped
— 2 onions, peeled and chopped
— 6 cups bone or vegetable broth
— 3 tablespoons fresh ginger, grated
— 3 garlic cloves, chopped
— 1 cup coconut milk
— Sea salt, black pepper and onion powder to taste
— 2 tablespoons ghee or coconut oil
— 2 tablespoons plain protein or collagen powder (optional)
Preparation:
First, in a pan, combine carrots, broth, ginger and garlic. Bring mix to boil and afterwards let it simmer.
Next, sauté onions in a pan and add ghee. Proceed until everything is caramel-like.
Throw in broth mixture and onions in a blender and blend until everything is smooth and thick.
Finally, add coconut milk and seasonings and stir well.
Red Lentil Detox Soup
Ingredients:
¼ cup coconut oil, olive oil, or ghee
2 large sweet potatoes, peeled and chopped
1 apple, peeled and chopped
1 small white onion, chopped
2 large carrots, peeled and chopped
½ cup red lentils, rinsed
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon paprika
4.5 cups bone or vegetable broth
1-inch fresh ginger, peeled and minced
Sea salt and black pepper to taste
Coconut cream for topping, optional
Instructions:
First, warm up oil on medium heat. In the pot, add chopped sweet potatoes, carrots, apple, and onion.
Make sure the apples and vegetables are cooked until onions are crystalized, about 10 minutes.
Add lentils, ginger, cumin, chili powder, paprika, and broth to the pot. Let the soup boil and then simmer until everything softens, about half an hour.
Blend soup until it is even and thick.
Pour blend in the pot again. Let it simmer and add water if needed.
Finally, season it well and finish with coconut cream to taste.
Sources:
theheartysoul.com
healthycures.org
Featured image source: s-media-cache-ak0.pinimg.com
Taco Spaghetti Recipe
Ingredients
8 ounces spaghetti
1-1/4 pounds lean ground beef or ground turkey
1 (1-oz) package taco seasoning
2/3 cup water
1 can (10.75-oz) cream of chicken soup
1 can (10-oz) can R-otel diced tomatoes with green chilies, undrained
1 (8-oz) package Velveeta cheese, cubed
1-1/2 cups shredded cheddar cheese
directions
Preheat oven to 350 degrees. Lightly spray a 9×9-inch pan with cooking spray. Set aside
Cook pasta according to package directions. Drain. Set aside.
In a large skillet cook ground beef over medium-high heat until no longer pink. Drain fat. Return meat to skillet. Add taco seasoning and water. Stir to combine. Cook for 5 minutes.
Stir in soup, Velveeta and Rotel tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly.
Stir in cooked spaghetti and pour into prepared dish. Top with cheddar cheese.
Bake for 30 minutes or until heated through
Yummy Sweet Potato Casserole
Ingredients
4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans
Directions
Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
Bake in the preheated oven 30 minutes, or until the topping is lightly brown
Orange Fluff Jello Salad
Ingredients:
1 large package Cook and Serve vanilla pudding
1 large package orange jell-o
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows
1 can pineapple tidbits (Any size, depending on your preference)
1 can mandarin oranges (Any size, depending on your preference)
2 bananas, sliced (Optional, put in before serving so they don’t turn brown in the fridge)
Instructions:
Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving
BREAD IN A BAG
Serves: 2 mini loaves or 1 full size loaf
Ingredients
3 C all purpose flour, divided
3 Tbsp white sugar
1 (.25) package rapid rise yeast (2¼ tsp)
1 C warm water
3 Tbsp olive oil or vegetable oil
1½ tsp salt
Instructions
In a resealable plastic bag place 1 C flour, sugar and yeast and add in warm water.
Squeeze air out of the bag and seal.
Squish with your hands until well mixed together.
Let it rest for 10 minutes at room temperature. Bubbles will form.
Open bag and put in 1 C of flour, oil and salt.
Seal bag again and squish until well blended.
Add last cup of flour and continue mixing in the same manner until well blended.
Remove dough from bag and put onto a lightly floured surface.
Knead for 5-10 minutes or until smooth.
Divide dough in half and place each half into a greased mini loaf pan. Or make one large loaf
Cover with a towel and allow to rise for about 30 minutes.
Bake in a 375 degree oven for 25-30 minutes or until bread is golden brown.
Best ranch you’ll ever taste and its homemade
Ingredients :
Black Pepper ¼ C
Parsley Flakes 1 1/2 C
Garlic Salt ½ C
Kosher Salt 2 Tbsp
Granulated Garlic ¼ C
Granulated Onion 3/4 C
Dill Weed 2 Tbsp
2 cups mayonnaise
2 cups buttermilk
1 1/2 cups sour cream
1 teaspoon of lemon juice
Directions :
1. Combine all ingredients, store in an airtight container. Makes about 3 ½ cups of dry mix
2. To Make Dressing, whisk together 2 Tbsp of mix with 2 Cups each of mayonnaise and buttermilk 1 ½ Cups sour cream, & 1 tsp Lemon Juice. Refrigerate for 2 hours. Makes 1 ¾ Quarts — with Donette Odom and Becky Jones Anderson
FRENCH BREAKFAST DONUTS
Ingredients:
5 tablespoons unsalted butter, room temperature
1/2 cup sugar
1 egg, beaten
1 1/2 cups flour
2 1/4 teaspoons baking powder
1/4 teaspoons salt
1/2 teaspoon nutmeg
1/2 cup milk (I used whole milk)
3 tablespoons unsalted butter, melted
1/2 cup sugar
1 tablespoon cinnamon
Instructions:
Preheat oven to 350 degrees. Coat donut pan generously with nonstick cooking spray. Set aside.
Cream together butter and sugar until fluffy. Add egg; mix well.
Sift flour, baking powder, salt and nutmeg together. Add dry ingredients alternately with milk.
Fill donut tins half full. Bake 15-20 minutes. Take out of pan immediately and swirl tops into melted butter, then sugar and cinnamon mixture. Makes 6-7 big donuts.
How to order Low Carb at Starbucks
Today I decided to do a PSA (Public Service Announcement) about How to Order at Starbucks. This seems to be a big concern to many people starting out a low carb lifestyle. Yes, you can still drink Starbucks (or any other coffee place for that matter). You just need to know what/how to order. Let's start with what you should not order and that is a Frapp. I know they are yummy. I know that they are a great afternoon snack. However they are from a pre-made powdered mix and so they can't be tailored the way we need them. An Iced Coffee is just as tasty, just as yummy, just as cold and you can totally have them (or hot flavored for that matter too).
If you can't read Starbucks-ese, my cup in the photo says: SFCD = Sugar Free Cinnamon Dolce, WC = Whipping Cream, IC = Iced Coffee. So you've decided you want a hot or cold coffee drink. First thing you do is walk up and ask them what Sugar Free Syrup flavors they have (each Starbucks always carries different SF flavors). Choose a flavor from the list they tell you. Then just tell them to make either a hot or cold latte with the Sugar Free syrup and Heavy Cream or Whipping Cream instead of milk. Tada! Not hard right? As a recap: sugar free syrup and heavy cream are your friends. Enjoy!
Sausage Stuffed Jalapeno Poppers
Oh yes I did! Bacon wrapped jalapeno poppers are SOOOO yesterday. It's all about the sausage stuffed jalapenos! Alright, I'm totally kidding because bacon is food from the Gods, like seriously. However, these sausage jalapenos are amazing and one of the joys of being a low carber! Sausage and 2 kinds of cheese AND you lose weight?! Sign me up for that. Oh wait, I'm already doing that crazy lifestyle. These are rated 5 stars on allrecipes.com and I have to agree. 5 stars all the way. Oh and WEAR GLOVES when working with jalapenos! I made that mistake once years ago and trust me, it is not a mistake you make twice. *INDUCTION FRIENDLY*
5 STARS
6 servings
4 net carbs per serving
1 pound ground Italian sausage (or regular pork or whatever appeals to you)
8 oz cream cheese, softened
1 cup shredded cheddar cheese (original recipe used parmesan)
1 pound jalapenos, halved lengthwise and seeded
1 green onion, finely chopped
Preheat oven to 425 degrees. Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease. In a bowl, mix the sausage, cream cheese, cheddar cheese, and green onion. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in a baking dish. Bake 20 minutes in the preheated oven, until bubbly and lightly browned.
***Tips on seeding the jalapenos. 1) Wear gloves throughout the entire process, then remove right after so you don't transfer to sink faucet, cabinet handles, etc. 2) I love my little lemon zester tool for seeding but a small melon baller works great too. 3) As you half and seed the jalapenos, put into a bowl of continuous running water. This helps soften to bake better and removes some heat.***
Blueberry Salad!
We always refer to this as "Aunt Mary's Blueberry Salad", because when we have a get together this is the salad Aunt Mary prepares most of the time, by popular request I might add. My Aunt Mary is my mother's youngest sister, and like all of my mother's sisters, she is a really good cook also.
This is probably my husband's favorite gelatin type salad, which is odd because he says he doesn't like blueberries. Sometimes I am not sure he knows what he likes..lol. I keep him as confused about that as I can. I love blueberries so this is definitely one of my favorites. I like this, because it's a little something different . Like so many of our holiday 'salads', this is much more like a dessert. It does go well with holiday foods like ham and turkey. Here is what you will need:
2 pkgs. blackberry or raspberry Jello
2 cups boiling water
1 (8 oz.) can of crushed pineapple, undrained
1 can blueberry pie filling
1 8 oz. package cream cheese, softened
1 cup sour cream
1/2 cup sugar
1 tsp. vanilla flavoring
2 cups chopped pecans
Mix gelatin and boiling water until it dissolves. Add in the crushed pineapple with it's juices and the pie filling. Pour mixture into a glass baking dish. Chill for at least 2 hours or until it has set up.
Mix together cream cheese, sour cream, sugar, and vanilla. Spread over the gelatin once it has chilled and set up. Sprinkle the top with chopped pecans.
You can put this in a gelatin mold, but if you do, don't add the topping until you unmold it onto your serving platter. We always do it in a baking dish.
Individual Cheesecakes
4 STARS
12 servings
3.63 net carbs per serving
16oz full fat regular block cream cheese
1 cup granular Splenda
2 tsp pure vanilla extract
4 Tbsp lemon juice
3 Tbsp full fat regular sour cream
2 eggs
Preheat oven to 325 and add cupcake liners to a 12 cup muffin pan. With a mixer, beat the cream cheese until smooth. Slowly incorporate the Splenda, blending well. Stop using the mixer and switch to a wooden spoon. Add vanilla, lemon juice and sour cream. Blend just enough to mix the ingredients. Add the eggs one at a time, gently mixing after each. Divide batter into the 12 cups (I like to use an ice cream scooper for this). Bake at 325 for 15 minutes. Let sit and cool for 30 minutes then transfer to fridge and cool for at least 2 hours before eating. Tr to stop at just one!
Easy Peach Cobbler
This is the recipe my mama always made, and it's the first real recipe I learned how to cook!!!
<3 Easy Peach Cobbler <3
1 large can of peaches in heavy syrup (29 oz) Drained reserving 1/4 cup peach syrup from canned peaches
1 Stick of butter, salted or unsalted
1 Cup SELF RISING flour
1 Cup sugar
1 Cup Milk
Preheat oven to 350*
Melt butter and put into a 9x12 pan, or put butter into pan and put into oven while it warms to melt.. Once melted remove pan from oven to add batter.
Mix flour and sugar into a medium bowl, add milk and reserved syrup and whisk together.. do not over mix.
Pour batter into pan with butter, arrange peaches in a single layer on top of batter.
Place in center rack of oven and bake for 1 hour.
Serve with vanilla ice cream, whipped Cream, or a splash or heavy whipping Cream.
PUMPKIN SPICE RICE KRISPIE TREATS
PUMPKIN SPICE RICE KRISPIE TREATS <3
4 c marshmallows
3 tbsp. butter
1/8 c pumpkin puree
1/2 tsp. pumpkin pie spice
1/2 tsp. vanilla
6 c rice crispy cereal
pinch of salt (you do not need much)
Melt together the butter and marshmallows in a non-stick pot over low-med heat.
When melted, turn off heat and add in the pumpkin, salt, vanilla and pumpkin pie spice.
Stir in the rice cereal and press into a brownie pan lined with wax paper or cooking spray.
Let it set for about 15-20 minutes.
*These may be a little more gooey than the regular rice crispy treats because of the pumpkin.
Pecan Pie Pound Cake !
Pecan Pie Pound Cake (Rich & Buttery Southern Classic)
Meta Description:
This Pecan Pie Pound Cake is buttery, moist, and loaded with pecans and caramel – like pecan pie and pound cake had the most delicious baby! My family’s favorite for holidays and special occasions.
Jump to Section
- Recipe Card
- Ingredients
- Instructions
- Why You’ll Love This Recipe
- Equipment You’ll Need
- My Best Cooking Tips & Kitchen Secrets
- Fun Variations & Substitutions
- How to Store & Make Ahead
- Perfect Serving Ideas
- Nutrition Info
- Frequently Asked Questions
Introduction
Hey friends! Let me tell you the story behind this Pecan Pie Pound Cake.
Years ago I wanted to make something extra special for Christmas dinner, but I couldn’t decide between my classic pound cake and my husband’s favorite pecan pie. So I thought… why not combine both? The first time I tried it, I burned the top because I forgot to tent it with foil! The pecans got too dark, but the cake itself was so good that my family still talks about it.
Since then I’ve made this cake dozens of times, and it’s become one of those recipes people ask me to bring to every family gathering. There’s something magical about that dense, buttery pound cake base with the sweet pecan-caramel topping that melts in your mouth.
It’s rich, comforting, and feels like a real Southern treat. My kids used to fight over who got the corner pieces with the most pecans! If you love pound cake and you love pecan pie, I promise you’re going to fall in love with this one. It looks impressive but isn’t hard to make at all.
Recipe Card
Prep Time: 25 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 10 minutes
Servings: 12–16 slices
Difficulty: Medium
Cuisine: Southern American
Course: Dessert
This is my go-to cake when I want to impress people without too much stress!
Ingredients
- 4 sticks (2 cups) butter, softened
- 8 oz cream cheese, softened
- 4 cups granulated sugar
- 8 large eggs (room temperature)
- 4 cups all-purpose flour (or cake flour)
- 2 to 3 teaspoons vanilla extract
- 1 cup chopped pecans
- 1 cup brown sugar
- 1 jar (about 12–16 oz) caramel ice cream topping
Instructions
- Take out your butter, cream cheese, and eggs ahead of time so they reach room temperature. This really helps everything mix nicely.
- In a big mixer bowl, cream together the butter, cream cheese, and sugar until it’s light and fluffy.
- Add the eggs one at a time, mixing well after each one.
- Now here’s the fun part — slowly add the flour, one cup at a time. Mix just until combined. Don’t overmix!
- Stir in the vanilla. The batter will be thick and beautiful.
- Grease and flour a large tube or bundt pan really well. Pour in the batter.
- Sprinkle the chopped pecans and brown sugar evenly over the top, then gently press them into the batter a little.
- Bake at 300°F (150°C) for 1 hour and 15 minutes. Tent the top with foil after about 45 minutes so the pecans don’t burn.
- Increase the temperature to 325°F and bake another 30 minutes. Test with a wooden skewer — it should come out clean.
- Let the cake cool in the pan for 15–20 minutes, then carefully turn it out onto a plate. Flip it again so the pecans are on top. Drizzle generously with the caramel topping while it’s still warm.
Why You’ll Love This Recipe
- Combines two classics in one amazing cake
- Super moist and buttery texture
- That caramel-pecan topping is addictive
- Looks fancy but isn’t difficult
- Perfect for holidays and potlucks
- My family fights over the leftovers
- It gets better the next day
Equipment You’ll Need
- Stand mixer or large hand mixer
- Large tube or bundt pan
- Measuring cups and spoons
- Foil (for tenting)
- Cooling rack
My Best Cooking Tips & Kitchen Secrets
- Room temperature ingredients are the secret to a smooth batter.
- Don’t skip tenting with foil — I learned that the hard way!
- Gently press the pecans into the batter so they stay in place.
- The cake is very rich, so thin slices are perfect.
- If the top gets too brown, lower the temperature a bit next time.
Fun Variations & Substitutions
- Add ½ cup mini chocolate chips in the batter
- Use maple syrup instead of caramel for a different twist
- Toast the pecans first for deeper flavor
- Add a pinch of cinnamon to the brown sugar topping
- Try rum extract instead of vanilla for a grown-up version
How to Store & Make Ahead
This cake keeps beautifully in an airtight container at room temperature for 3–4 days, or in the fridge for up to a week. It also freezes well for up to 2 months. I often bake it a day ahead because the flavors get even better.
Perfect Serving Ideas
- Warm with a scoop of vanilla ice cream
- With coffee or tea in the afternoon
- On a holiday dessert table
- Cut into small squares for parties
Nutrition Info (approximate per slice)
| Item | Amount |
|---|---|
| Calories | 580–620 |
| Fat | 32g |
| Carbs | 72g |
| Sugar | 52g |
| Protein | 7g |
Frequently Asked Questions
Can I use salted butter?
Yes, it works fine. I usually use unsalted but salted gives a nice contrast.
Why start at 300°F?
It helps the cake bake evenly without getting too dark on the outside.
Can I make this in a regular cake pan?
A large bundt or tube pan works best, but two loaf pans can work too.
Does it really need cream cheese?
Yes — it makes the cake extra moist and rich.
How do I prevent the nuts from burning?
Tenting with foil after 45–60 minutes is the trick.
Can I make it ahead for Christmas?
Absolutely! It tastes even better the next day.
Is this cake very sweet?
Yes, it’s a rich dessert. Small slices go a long way.
Related Recipes You Might Like
- Peanut Butter Balls (Buckeye Balls)
- Grandma’s Southern Buttermilk Pie
- Classic Country White Bread
Image Placement & Alt Text Suggestions:
- Hero image: “Whole Pecan Pie Pound Cake drizzled with caramel on a white plate”
- Mixing butter, cream cheese and sugar in mixer
- Adding eggs one by one
- Batter in the bundt pan with pecans and brown sugar on top
- Cake baking in oven with foil tent
- Finished cake turned out with caramel drizzle
- Slice of cake on plate showing moist interior and pecans
- Close-up of caramel dripping over pecans
Suggested Tags / Labels:
pecan pie pound cake, southern pound cake, caramel pecan cake, holiday dessert, butter pound cake, pecan cake, bundt cake, christmas cake
Suggested Categories:
Desserts, Cakes, Southern Recipes, Holiday Baking
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