Weight Loss

Detoxing made easy with these 3 delicious soup recipes

Detox soupA perfect one detoxify Soup is made from the healthiest ingredients. They usually involve pureeing or mixing the vegetables, or at least chopping them up into bite-sized pieces. This makes the soup easier to digest, so your body can absorb and use all the nutrients. The best thing about these recipes is that taste is the focus, so you get a detox dose of vitamins and minerals in a super healthy, really tasty soup.

Vegetarian hot and sour soup


1 ounce. dried mixed mushrooms
8 cups of water
3 tablespoons of sherry cooking wine
1/4 cup apple cider vinegar
2 tablespoons of soy sauce
1-1 / 2 teaspoons of kosher salt
1 tablespoon of grated ginger
1 pound of extra firm tofu, cut into 1/2-inch cubes
2 tablespoons of cornstarch
2 eggs, lightly beaten
6 spring onions, cleaned and thinly sliced
1/4 teaspoon white pepper
Pure sesame oil for serving

Put the dried mushrooms in a bowl and cover with 2 cups of boiling water. Cover and let rest for at least 1/2 hour. While the mushrooms are reconstituting, prepare the other ingredients.

Remove the mushrooms from the hot water and save the liquid for the soup. Cut the mushrooms into thin slices.
In a soup pot, mix the remaining 6 cups of water with the retained liquid from the mushrooms and the sliced ​​mushrooms. Bring to the boil over medium heat. Add the sherry, vinegar, soy sauce, salt, ginger and tofu. Reduce the heat and simmer without the lid for about 10 minutes.

In a small bowl, whisk the cornstarch with about 3/4 cup of hot stock from the stockpot until the cornstarch has dissolved. Pour the mixture back into the stockpot and stir to distribute it. The soup should thicken a little. Drizzle the beaten eggs into the hot soup, stirring constantly. Add the green onions and white pepper and cook for a minute or two.

Serve hot with a dash of sesame oil on top.

Sweet pea and mint soup


1 sachet of frozen sweet peas (16 oz)
1 medium shallot, diced
2 teaspoons fresh ginger, chopped
1/4 cup fresh mint
1 teaspoon olive oil
salt pepper

In a medium sauce pan, heat the olive oil on low / medium heat. Add shallots and ginger and fry for about 3 minutes.

Next add 3/4 of the bag of frozen peas and stir for 1 minute.

Add enough water to cover the peas and cook over medium heat for 10 minutes.

Let the soup cool enough to put in a blender. Add fresh mint and mash the combination. Season to taste with salt and pepper.

Return the soup to the pan and add the last peas. They thaw in the warm soup but retain some pop.

Note: If you're doing a cleanup and want to avoid salt, try without it. The soup has so much flavor on its own that you won't even miss it!

Detox your way to a healthier, leaner you!

Tender and spicy green soup


4 stalks of celery
1 white onion
1 green pepper
5 large handfuls of spinach
2 cloves of garlic
1/2 teaspoon cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1 teaspoon dried mint
1 liter of water
Whipped cream or coconut milk (optional)
Sea salt and freshly ground black pepper

Boil water in a saucepan and add sea salt to taste. Chop the celery, onion, paprika and spinach and add them to the saucepan. Cook the vegetables over medium heat, covered with a lid, for 15 minutes until they soften. Turn off the heat, add 2 whole cloves of garlic – raw garlic gives it a nice contrasting spicy note. Before you mix the soup, pour out any excess liquid to prevent your soup from becoming too thin.

Pour the soup into bowls, add a little cream or coconut milk if you like, sprinkle with some freshly ground black pepper and enjoy!

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