The Detox Series… #3

Detox Soup

Everybody loves to have soups and when it is loaded with all the good things to detoxify your body, it just serves the purpose of a cherry on the top of a cake.

Place a bunch of broccoli, onion, garlic, and vegetable broth in a saucepan. Bring the broth to a boil. Cover it and reduce heat after five minutes. Simmer until broccoli is tender, approximately for about ten minutes. Smash a whole avocado. For making a smooth paste blend the smashed avocado in a blender along with some vegetable broth. Add the blended avocado to the mixture and simmer to get the creamy texture. Check seasonings and add salt, freshly ground black pepper, and a pinch of red pepper to taste. Add Some cashews for added crunch. Top it up with some croutons!!

Add some olive oil on a non-stick pan over medium heat. When the oil is hot add some minced garlic. Saute until the garlic just begins to turn golden. Add a teaspoon of ginger, a cup of diced onion, some cumin, and some coriander. Saute until the onion gets soft, and golden brown in color. Add three cups of chicken broth, half cup of white wine, and half a cup of fresh lemon juice. Stir to combine. Add three carrots along with some chicken broth into a blender and blend to form a smooth paste. Add the blended carrot mixture to the non-stick pan and bring the mixture to a boil. Lower the heat to a simmer after five minutes. Taste and add salt and pepper as needed. Serve hot topped with chopped parsley.

In a pan, fry garlic, onion in some olive oil. Add salt and a little vegetable stock. To this add 200 g of roasted pumpkin and 200 g of roasted apple. Simmer until it is heated and the ingredients are soft. When ready, puree the soup to make it into a fine paste and serve with fresh herbs like parsely.

Heat some olive oil on a medium-low setting in a saucepan. Add diced onion and minced ginger and saute until slightly brown and aromatic. Add one cup of the frozen peas, stirring the peas into the pot for a minute. Add water until the peas are covered and cook over medium heat for about ten minutes. Turn the heat off and let it the mixture cool. Once it is cooled off, place in the blender. Add the fresh mint to the soup in the blender and puree. Add salt and pepper to taste. Serve cool or warm, and enjoy!

Cut one bid raw beet into fine cubes along with some fresh avocado. Finely chop a full onion. Put all these in a blender. To this add a few parsley leaves, one teaspoon of salt, one tablespoon of apple cider vinegar and one lime juice. Blend until a smooth texture is formed. Add the puree to a saucepan and heat it for some time. Add some extra salt to add flavor. Serve garnished with some seeds and dill.

Here comes a treat for all the non vegetarians..

In a large stockpot, heat some olive oil over medium heat and gently saute the onion, garlic and chicken for about five minutes, until the onion is tender and golden in color. Add the carrots, celery and green beans, thyme leaves, and enough water to just cover the vegetables (about five to six cups). Bring the water to a boil, then reduce heat and allow to simmer for twenty minutes. Season with salt and pepper to taste, and serve piping hot!!!

Give all these delicious soups a try and let me know which one is your favorite. If you liked the post then recommend it to others and don’t forget to follow me because there are lots more deliciousness waiting to be unraveled.

If you have some idea about some other detox foods then let me know and I shall make it a point to include it in my next detox series.