Are you looking to detox but not sure where to start? This powerful detox soup recipe will give you the basis for a well structured detox. Not only is it both healthy and delicious, this detox soup can help you to remove toxins from your body while leaving you full and satisfied.
Detox soup is a wonderful helper to relieve the body and at the same time gives us a proper vital substance boost. Potatoes and broccoli provide plenty of vitamin C, while carrots score high in beta-carotene. On top of that, mustard oils from celery and parsnips activate digestion and kill harmful germs and bacteria.
500 g Broccoli
300 g Savoy cabbage
2 sticks Celery
4 garlic cloves
1 TBSP. Coconut oil
1 ⅕ l Vegetable broth
1. Clean broccoli, wash and divide into florets, peel stalk and cut into small pieces. Wash savoy cabbage, remove stalk and outer leaves, cut remaining leaves into strips. Peel potatoes and cut into small pieces. Clean, wash and chop carrots, parsnips and celery. Peel and finely chop garlic and onion.
2. Heat oil in a pot. Add vegetables and sauté over medium heat for 5 minutes. Add broth and cook for 15-20 minutes.
3. Puree vegetables with a hand blender. Divide detox soup among plates and enjoy.
THIS SOUP DETOXIFIES YOUR WHOLE BODY
A delicious soup with broccoli and savoy cabbage not only provides plenty of vitamins and nutrients, it also helps detoxify the body. Here comes the recipe
At the beginning of the year you feel like a reset for the body? Then a detox boost can’t hurt. And what better way to do that than with a delicious soup that flushes the harmful substances out of your body? The main ingredient of the soup is broccoli and savoy cabbage, which provide the body with a healthy dehydrating effect due to their high potassium content. In addition, the vegetables are rich in vitamins C and E and contain lots of cholophyll – a plant substance that is anti-inflammatory and good for the intestines at the same time. You notice: This soup is a boon for the body!
For 4 servings
600 g broccoli
700 g savoy cabbage
4 stalks of celery
3 cloves of garlic
1 large onion
1 tsp olive oil
500 ml vegetable broth
Cut 500 g of the broccoli florets as well as savoy cabbage, carrots and celery into small pieces. Finely chop the garlic and dice the onion.
Heat the oil in a large pot, sauté the onion cubes briefly and then add the finely chopped vegetables and sauté for about five minutes. Add the garlic just before the end so that it does not burn.
Deglaze with vegetable stock, then add the juice of one lemon. Bring to the boil briefly, turn down the heat and simmer the soup for about 20 minutes.
In the meantime, put salted water on to boil. Blanch the remaining 100 g broccoli in it for two minutes. Remove the broccoli and set aside, drain the water.
Now puree the soup thoroughly with a hand blender and season with salt and pepper. Then arrange in deep plates, add the blanched broccoli and serve.
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