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If you don’t want to torture your body with diets, but need a detox, choose one of the soups found in the article. Detoxifying soups are a great way to cleanse the body of toxins and also strengthen the immune system and improve the absorption of nutrients into the body.
Try one soup every day and you will feel better
The cleanse won’t take long weeks or months. It’s enough to eat soups for three days – you’ll try new recipes and heal your body from the inside. The first of them is broccoli soup, for which you will need:
- A tablespoon of olive oil
- 1 onion
- 750 ml of water
- 1 clove of garlic
- 500 g of broccoli
- 1 bunch of arugula
- Salt and pepper to taste
First chop the garlic and onion. Separate the broccoli florets and rinse them. Take a heavy-bottomed pot and pour in the oil. Add the onion and garlic and sauté until the typical aroma appears. Then add the broccoli and simmer until it is bright green.
Then add the water and wait for it to come to a boil. Season the broth to your taste with salt and pepper. Cover the pot with a lid and cook over low heat 8 – 10 minutes. When the soup is cooked, pour it into a blender and add the chopped arugula. After blending the soup, serve.
Ginger is known for its detoxifying effects
The next soup will be mainly made from carrots and ginger, which is not only detoxifying but also helps with weight loss. You will need 500 g of carrots, 1 onion, a tablespoon of ginger, 700 ml of chicken broth, 100 g of cream, 3 tablespoons of olive oil, pepper and salt to taste.
Grate the ginger on a fine grater, and dice the onion as finely as possible. Sauté both ingredients in olive oil for about 5 minutes. Cut the carrots into cubes and add the ginger and onion. Pour the broth over everything and bring to a boil, then simmer on low heat for 30 minutes. Remove from the heat, use a blender and add the cream, salt and pepper to taste. Bring back to a boil and cook for another five minutes.
Lentil soup won’t be for everyone, but it works wonders
For the detox lentil soup prepare 450 g of lentils, 60 g of celery, 60 g of shallot, 10 g of garlic, 500 ml of potato broth, 1 kg of potatoes, 3 liters of water, 250 ml of soy milk, 200 g of tomatoes, a sprig of coriander, 30 g of olive oil and salt and pepper.
Peel and cook the potatoes and keep the water you cooked them in. Chop the celery stalks, and finely chop the shallot and garlic. Fry everything in olive oil. Add the lentils and the potato broth, cook for 15 minutes. Slice the tomatoes into wedges, add them to the soup and cook over low heat. Heat the milk to 90° and mix it with the prepared soup. Season with salt and pepper and garnish with coriander.
