8 soups and detoxification creams for Monday

Find out how to prepare delicious and easy recipes to improve the functioning of the body

Soups and detoxification creams are healthy and tasty options for those who want to improve health in a balanced way. Prepared with natural and fresh ingredients such as vegetables, leaves, herbs and spices, these dishes help to eliminate toxins from the body and strengthen the immune system. In addition, they are rich in fiber, vitamins and antioxidants, which contribute to the correct functioning of the body and help in digestion.

Below, take a look at 8 soups and detoxification creams for Monday!

Green cream

Ingredients

• 1 tablespoon of olive oil
• 1 peeled and chopped onion
• 2 peeled and chopped cloves of garlic
• 1 diced zucchini
• 2 cups of spinach tea
• 1 cup of chopped broccoli
• 4 cups of homemade vegetable broth tea
• 1 lemon juice
• Salt, ground black pepper and chopped green smell to taste

Methods of preparation

In a pan, put the oil olive and bring over medium heat to heat. Add onion and garlic and brown to golden. Add the courgettes, the spinach and broccoli and brown until it is passionate. Add the vegetable broth and cook up to a boil. Reduce the heat and cook for about 15 minutes. Turn off the heat, wait for it to cool down and transfer the soup to a blender. Beat up to the homogeneous coherence and organize again in the pan. Season with lemon juice, green smell, salt and black pepper. Bring over medium heat. Serve later.

Tip: Serve decorated with spinach leaves and pumpkin seeds.

Beetroot soup with sweet potatoes

Ingredients

• 3 peeled beet and diced
• 1 sweet potato peeled and cut
• 1 peeled and chopped onion
• 6 sliced ​​cabbage leaves
• 1 lemon juice
• 1 tablespoon of olive oil
• Rooms and black pepper ground to taste
• Waterfall

Methods of preparation

In a pressure cooker, put beets, sweet potato, onion and salt and cover with water. Bring over medium heat to cook for 5 minutes after starting the pressure. Turn off the heat. Wait for the pressure to move away, open the pan and add the cabbage leaves, the black pepper, the lemon juice and the olive oil. Bring again over medium heat without the lid and cook for another 10 minutes. Serve later.

Cabbage cream with green apple and ginger

Ingredients

• 600 g of cabbage cut into strips and without stem
• 2 green apples bites and seedless
• 1 tablespoon of grated ginger
• 1 peeled and diced potatoes
• 1 peeled and chopped onion
• 1 clove of peeled and crushed garlic
• 1 tablespoon of coconut oil
• 1 tablespoon of apple cider vinegar
• 1 lemon juice
• 2 The homemade vegetable broth
• Rooms and black pepper ground to taste

Methods of preparation

In a pan, put the coconut oil and bring over medium heat. Add onion, garlic and ginger and brown. Add the cabbage, the green apples, the potatoes, the apple cider vinegar and the lemon juice and cook for 5 minutes. Add the vegetable broth, salt and black pepper and cook for 20 minutes. Turn off the heat, wait for it to cool down and transfer to a blender. Beat up to the homogeneous coherence and organize again in the pan. Bring over medium heat to heat and serve.

Cauliflower

Ingredients

• 1 cauliflower flowers
• 1 peeled carrot and cubes
• 1 potato peeled and cut
• 1 clove of peeled and chopped garlic
• 1 tablespoon of olive oil
• 1 The homemade vegetable broth
• 2 tablespoons of chopped parsley
• 2 tablespoons of chopped chives

Methods of preparation

In a pan, put the olive oil and bring over medium heat. Add the garlic and brown. Add the carrot and potato and brown for 5 minutes. Add the cauliflower and vegetable broth and cook for 20 minutes. Turn off the heat and season with salt and black pepper. Add parsley and chives and mix. Serve later.

Cucumber cream with Japanese garlic and ignore

Ingredients

• 2 cucumber peeled, semi -free and chopped
• 1 chopped Japanese garlic cup
• 1 peeled ignore and cut into cubes
• 1 clove of peeled and chopped garlic
• 1 tablespoon of olive oil
• 1 The homemade vegetable broth
• Rooms and black pepper ground to taste

Methods of preparation

In a pan, put the olive oil and bring over medium heat. Add the garlic and brown. Add the ignore and brown for 5 minutes. Add the cucumbers, Japanese garlic and vegetable broth. Season with salt and black pepper. Cook until the ignore is very soft. Turn off the heat, wait for it to cool down and transfer to a blender. Beat up to homogeneous consistency. Arrange again in the pan and take over medium heat to heat. Serve later.

Pumpkin cream with ginger

Ingredients

• 1 peeled pumpkin and cubes
• 1 peeled and chopped onion
• 2 peeled and chopped cloves of garlic
• 1 tablespoon of grated ginger
• 4 cups of broth tea homemade vegetables
• Salt, ground black pepper, chopped coriander and olive oil to taste

Methods of preparation

In a pan, put the olive oil and bring over medium heat. Add onion, garlic and ginger and brown. Add the pumpkin and vegetable broth and cook until the pumpkin is tender. Turn off the heat, wait for it to cool down and transfer to a blender. Beat up to the homogeneous coherence and organize again in the pan. Season with salt, black pepper and coriander and bring over medium heat to heat. Serve later.

Ignore cream

Ingredients

• 2 peeled and cubed potatoes
• 1 peeled and chopped onion
• 2 peeled and chopped cloves of garlic
• 1 tablespoon of olive oil
• 4 cups of homemade vegetable broth
• 1 teaspoon of ginger grated
• Salt, ground black pepper and chopped chives to taste

Methods of preparation

In a pan, put the olive oil and bring over medium heat. Add onion and garlic and brown. Add the ignore and brown for 5 minutes. Add the vegetable broth and cook up to a boil. Reduce the heat and cook for another 25 minutes. Turn off the heat, wait for it to cool down and transfer to a blender. Beat up to the homogeneous coherence and organize again in the pan. Add the ginger and the season with salt, black pepper and chives. Bring over medium heat to heat and serve.

Carrot soup, courgettes and celery

Ingredients

• 1 peeled and chopped onion
• 2 peeled and chopped cloves of garlic
• 2 carrots peeled and sliced
• 2 chopped celery stems
• 1 diced zucchini
• 4 cups of homemade vegetable broth tea
• 1 tablespoon of olive oil
• 1 lemon juice
• Rooms and black pepper ground to taste

Methods of preparation

In a pan, put the olive oil and bring over medium heat. Add onion and garlic and brown. Add the carrots, celery and courgettes and brown for 5 minutes. Add the vegetable broth and cook up to a boil. Reduce the heat and cook for another 20 minutes. Season with lemon juice, salt and black pepper. Serve later.

Source: Terra

Ben

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.