Wash all vegetables thoroughly. Peel and chop onion and garlic. Dice carrot, parsley and zucchini. Blanch tomato in boiling water, peel and dice. Cut broccoli into small bunches.
Cooking :
Heat olive oil in a large saucepan. Add chopped onion and garlic and fry for 2 to 3 minutes until soft and lightly browned.
Soup Cooking :
Add all the other vegetables – carrot, parsley, zucchini, tomato and broccoli – to the pan containing the onion and garlic. Pour in 1.5 liters of water and bring to a boil. Once boiling, reduce the heat and simmer for 20 to 30 minutes until the vegetables are tender.
Seasoning :
Once the vegetables are tender, add the bay leaves, ginger, turmeric, salt and pepper. Mix well and simmer for another 5-10 minutes for the spices to infuse.
Finishing :
You can add chia seeds, which will thicken the soup naturally and provide additional fiber. Serve the soup hot, sprinkled with parsley or fresh dill.
Presentation and storage tips :
Presentation :
This detox soup can be enjoyed for lunch or dinner for up to three days. Very satiating, it will prevent you from feeling hungry. You can enjoy it hot or lukewarm, whenever you like.
Storage :
If you haven't finished preparing it, store the soup in the refrigerator for up to 3 days. You can also freeze it to store later. After defrosting, heat it in a saucepan or in the microwave.
Variant :
Protein-enriched soup :
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