Learn to prepare tasty, healthy and seasonal dishes
Purifying foods, rich in vitamins, minerals and proteins essential for the body, are excellent allies for those who want to adopt a healthy diet. Known to help the body eliminate excess waste, they contribute to weight loss and aid intestinal function.
“The diet [detox] it is recommended in situations where the individual presents some signs and symptoms of intoxication and functional imbalance of the body, such as frequent migraines, muscle pain, fluid retention, history of poor nutrition and bad habits, among other aspects that will be identified in a individual consultation”, explains functional nutritionist Helouse Odebrecht.
Then discover 6 unmissable recipes to eat in autumn and keep your diet updated!
Cucumber, potato and carrot soup
ingredients
- 1 onion peeled and chopped
- 3 cloves of garlic, peeled and crushed
- two carrots peeled and cut into slices
- 2 potatoes peeled and cut into slices
- 2 cucumbers peeled and cut into cubes
- 1 liter of homemade vegetable broth
- Salt, olive oil and ground black pepper to taste
Preparation method
In a pan, add the olive oil and place over medium heat to heat. Add the onion and garlic and brown them. Add the potatoes, carrots and cucumbers and sauté for 5 minutes. Add the vegetable broth and cook until the vegetables are soft. Turn off the heat, season with salt and black pepper and serve immediately.
Tip: serve sprinkled with dill.
Spinach soup with chicken
ingredients
- 1 onion peeled and chopped
- 1 clove of garlic, peeled and crushed
- two chicken fillets
- 2 chayotes, peeled and cut into cubes
- 3 courgettes cut into cubes
- 1 bunch sautéed spinach
- Salt, ground black pepper and olive oil to taste
- Hot water
Preparation method
In a pan, add the olive oil and place over medium heat to heat. Add the onion and garlic and brown them. Add the chicken fillets and brown for 5 minutes. Add the chayote and zucchini, cover with water and cook until the vegetables are soft.
Then turn off the heat, remove the chicken, wait for it to cool and put the rest of the soup in the blender. Add the spinach and blend until you obtain a broth. Return the soup to the pan, shred the chicken, add to the soup and heat over medium heat. Turn off the heat, season with salt and black pepper and serve immediately.
Pumpkin Soup With Ginger
ingredients
- 1 onion peeled and chopped
- 1 pumpkin cabotiá peeled and cut into cubes
- 1 tablespoon powdered ginger
- 200 ml of water
- Salt, olive oil and oregano to taste
Preparation method
In a pan, add the olive oil and place over medium heat to heat. Add the onion and brown it. Add the pumpkin and brown it for 5 minutes. Add the ginger, salt and water and cook until the pumpkin is soft. Turn off the heat, wait for it to cool, transfer the mixture to a blender and blend until you obtain a smooth mixture. Return the soup to the pan and place over medium heat to heat through. Finally add the oregano, mix well and turn off the heat. Serve immediately.
Carrot soup
ingredients
- 1 onion peeled and chopped
- 1 clove of garlic, peeled and crushed
- 3 carrots, peeled and cut into slices
- 750 ml of broth vegetables homemade
- Salt, olive oil, chili pepper, smoked paprika and grated ginger to taste
Preparation method
In a pan, add the olive oil and place over medium heat to heat. Add the onion and garlic and brown them. Add the carrot and sauté for 5 minutes. Season with salt, peppers, paprika and ginger and mix well. Add the vegetable broth and cook until the carrot is soft. Turn off the heat, wait for it to cool, transfer the mixture to a blender and blend until it reaches a smooth consistency. Return the soup to the pan and cook for 8 minutes. Serve immediately.
Tip: serve sprinkled with chopped chives.
Cauliflower soup
ingredients
- 1 cauliflower cut into pieces
- 1 onion peeled and chopped
- 1 clove of garlic, peeled and crushed
- 1 liter of homemade vegetable broth
- 1 bay leaf
- Salt, olive oil and ground black pepper to taste
Preparation method
In a pan, add the olive oil and place over medium heat to heat. Add the onion and garlic and brown them. Add the cauliflower and sauté for 5 minutes. Add the vegetable broth and bay leaf and cook until the cauliflower is tender. Turn off the heat, wait for it to cool, remove the bay leaf and transfer the soup to a blender. Blend until you obtain a smooth consistency. Return the soup to the pan and place over medium heat to heat through. Serve immediately.
Beetroot soup
ingredients
- 2 cloves of garlic, peeled and crushed
- 1 onion peeled and chopped
- 1 carrot peeled and cut into slices
- Vegetable broth 470 ml
- 15ml coconut oil
- 1 tablespoon chia seeds
- 245 g of peeled and chopped beets
- 1 tablespoon sunflower seeds
- 1 tablespoon pumpkin seeds
- Salt, ground black pepper to taste
- Water for cooking
Preparation method
Place the beetroot in a pan, cover with water and cook over medium heat until soft. Drain the water and set aside. In another pan, add coconut oil and place over medium heat to heat. Add the garlic and onion and brown them. Add the carrot and sauté for 7 minutes. Turn off the heat, wait for it to cool and transfer the mixture to a blender. Add the reserved beetroot, vegetable broth and seeds and blend until you obtain a smooth consistency. Return to the pan and place over medium heat to reheat. Season with salt and black pepper and serve immediately.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
