The detox soups that you will like to try have a high nutritional level and are easy to prepare at home. Its daily consumption gives the body a boost of energy, which provides its multiple antioxidant ingredients.
What is a detox soup?
The detox soups are elaborated with vegetables, fruits, and vegetables, highly healthy because they help the organism to purify itself. They are rich in antioxidants, vitamins and vegetable proteins that favor the balance of metabolism.
These exquisite and healthy dishes can be served hot or cold, at any time of the day. They are ideal to eliminate toxins and fats, strengthen and revive the body; and also highly recommended after incurring excesses, typical of seasons such as Christmas. They are the protagonists of dietary or depurative plans that can be extended up to a week.
Detox soups keep the body hydrated, with very low calories. If we accompany the intake of these soups with a daily exercise plan, we facilitate the adoption of healthy habits. These recipes will help achieve the goal of purifying our body.
Keep reading: 6 Eating habits that fight chronic fatigue
- 3 cups of water (750 ml)
- 1 cup of seawater (250 ml)
- 1 tender onion
- 2 cloves of garlic
- 1 strip of kombu seaweed (80 g)
- Broccoli (100 g)
- 1 tablespoon chopped parsley leaves (10 g)
- 3 chard leaves (20 g)
- A piece of turnip (100 g)
- 3 tablespoons of red pepper (45 g)
- 3 radishes (30 g)
- Extra virgin olive oil
- Sesame seeds
- Julianne soup.
In the liter of boiling water onion, garlic, previously chopped, the strip of kombu seaweed and broccoli cut into bouquets or flowers. Cover and cook over medium heat for 20 or 30 minutes.
Add the chard, turnip, red pepper and radishes and boil for two minutes.
It is served with olive oil, sesame seeds and the leaves of chopped parsley.
Avocado, mint and raspberry soup
- 4 cups filtered water (1 liter)
- 2 ripe avocados
- 1 green apple with skin
- The juice of 1 lemon
- Sea salt or herb salt
- Ground black pepper
- Lemon zest
- Fresh mint leaves and raspberries
Cut the avocados or avocados in half and extract their pulp. The ideal is to use the avocado meat as soon as possible because it can rust; You can keep it in lemon juice to prevent it from turning black.
Remove the seeds from the apples, previously washed, and cut into cubes.
Squeeze the lemon juice and grate a small amount of peeling. Reserve.
Blend these ingredients until you get a homogeneous texture.
Salt and pepper to taste and rectify water if the soup is very thick.
Refrigerate for two hours and serve with pieces of mint and raspberries.
- 4 cups of water (1 liter)
- 1 kilo of artichokes
- 3 tablespoons of lemon juice (45 ml)
- 2 shallots or escallonias (60 g)
- 3 tablespoons of extra virgin olive oil (45 ml)
Remove the hard leaves of the artichokes and leave only the hearts. Cut in half and remove the fibrous interior. Wet with lemon juice to prevent them from becoming dark. Reserve.
Peel and cut into small pieces the shallots or escallonia. Sauté in the olive oil until they begin to brown.
Add the artichokes and fry for a few minutes.
Salt and pepper to taste.
Cover with water and boil until tender.
Blend and serve.
Hot tomato and garlic soup
- 2 cups of water (500 ml)
- 1 purple onion
- 10 cloves of garlic
- 1 kilo of ripe tomatoes without skin
- 3 bay leaves
- 1 pinch of cayenne pepper, black pepper, sea salt and cumin
- 1 tablespoon of aromatic herbs (15 g)
- Extra virgin olive oil
In a pan, the onion is cooked until it softens.
Add the garlic, bay leaf, peppers, and salt. Raise the fire.
When the broth boils reduce the heat, cover and leave for 15 minutes.
Remove from the heat and remove the bay leaves.
We rectify the salt and peppers.
Finally, add the tablespoon of herbs, cumin, and olive oil.
We also recommend you to read this article: http://fruitnfood.com/2018/06/30/prepare-chicken-skewers/