9 detoxification soups for cold days

See how to prepare delicious and functional recipes to be consumed in winter

Detoxifying soups have gained popularity due to health benefits. They are usually prepared with ingredients rich in nutrients such as vegetables, herbs and spices that help clean the body. In addition, they provide vitamins, minerals and essential antioxidants for the correct functioning of the body.

According to the nutritionist Alessandra Pereira, the purpose of detoxifying diet It is not weight loss, but to help the body in the endogenous process (natural detoxification process), since we often consume substances present in potentially toxic foods.

Therefore, it is important to note that detoxification soups must be consumed as part of a balanced and varied diet, not to replace complete meals. In addition, consulting a healthcare profession is essential before starting any diet or detoxification program.

Here are some detoxification soup recipes you need to try!

Red lentil soup

Ingredients

• 1 cup of tea red lentil
• 3 leather -free and chopped tomatoes
• 1 tablespoon of olive oil
• 1/2 cup of peeled and chopped onion tea
• 2 peeled and wrinkled garlic cloves
• 1 tablespoon of lemon juice
• 1 teaspoon of saffron dust
• Salt, ground black pepper and basil to taste
• 1 l of water

Methods of preparation

In a pan, put the olive oil and bring over medium heat. Add the garlic, onion and brown. Add the saffron and mix for 1 minute. Add the water and mix. Place the lentil, season with salt and black pepper and cook for 15 minutes. Then add lemon juice and tomatoes and cook for another 10 minutes. Turn off the fire, sprinkle with basil and then serve.

Green soup

Ingredients

• 2 zuchinis peeled and sliced
• 1 broccoli flowers
• 1 clove of peeled and chopped garlic
• 1 peeled and grated onion
• 1 Cup of football -cavolo
• 1 cup of chopped basil tea
• 1 tablespoon of olive oil
• Macinated salt and ground black pepper to taste
• Waterfall

Methods of preparation

In a pan, place the water and bring over medium heat to a boil. Add the zucchini and broccoli flowers and cook until the vegetables are soft. Turn off the heat and reserve. In another pan, put the olive oil and bring over medium heat. Add onion, garlic, basil and cabbage and brown for 5 minutes. Turn off the heat, transfer the braised to the pan with the courgette and broccoli flowers and mix. Season with salt and white pepper and then serve.

Beetroot soup with ginger and lemon

Ingredients

• 1 peeled and chopped onion
• 2 tablespoons of olive oil
• 6 beetroot peeled and cut into cubes
• 1 l of hot water
• 1/2 teaspoon of ginger dust
• 1/2 teaspoon of lemon zest
• 4 tablespoons of coconut milk
• Salt, ground black pepper, chopped parsley and blonde leaves to taste

Methods of preparation

In a pressure cooker, put the olive oil and bring over medium heat. Add the onion and brown. Add the beetroot and brown for 2 minutes. Season with salt, black pepper, parsley and blonde leaves. Cover with water, cover the pan and cook for 10 minutes after taking pressure.

Turn off the heat, wait hot and open the pan. Remove the spices and transfer the soup to a blender. Beat for 1 minute and organize again in the pan. Add ginger, coconut milk and lemon zest and mix. Serve later.

Chicken soup with lemon and vegetables

Ingredients

• 1 chicken breast Without skin and bodies
• 1/2 cup of peeled and chopped carrot tea
• 1/2 cup of peeled and chopped onion tea
• 1 clove of peeled and chopped garlic
• 1 tablespoon of olive oil
• 1/3 cup of Italian rice tea (barley)
• 1-Sicilian lemon juice + thin slices to decorate
• 1.2 l of water
• Rooms and black pepper ground to taste
• Chopped green smell to finish

Methods of preparation

In a pan, put the olive oil and bring over medium heat. Add onion and garlic and brown. Add the chicken breast and let it seal for a few minutes, turning to all brown sides. Add the carrot and water. Season with salt and black pepper and cook for 25 minutes.

Remove the chicken from the pan, destroy with a fork and return to the soup. Add the dough and cook until al dente. Turn off the fire and the season with salt, black pepper and lemon juice. Serve decorated with thin slices of lemon and green smell.

Chayote soup with leeks and mint

Ingredients

• 2 Chuchus peeled and chopped
• 1/2 stem of slices
• 1 clove of peeled and chopped garlic
• 1 handful of mint
• 1 tablespoon of olive oil
• Salt and lemon juice to taste
• Waterfall

Methods of preparation

In a pan, put the olive oil and bring over medium heat. Add the garlic and garlic and brown until it is passionate. Add the chayote and brown for 4 minutes. Cover with water, cover the pan and cook until the chayote is soft. Turn off the heat, add the mint leaves and drown for 2 minutes. Transfer to a blender and beat for 2 minutes. Arrange again in the pan and take over medium heat to heat. Turn off the heat and the season with salt and lemon juice. Serve later.

Leaf soup

Ingredients

• 2 tablespoons of peeled and chopped onion
• 1 clove of peeled and chopped garlic
• 1 teaspoon of olive oil
• 800 ml of water
• 5 torn drain leaves
• 3 leaves of cabbage torn
• 2 torn berries
• Salty, grated nut, oregano and smoked paprika

Methods of preparation

In a pan, put the olive oil and bring over medium heat. Add onion and garlic and brown. Add water, salt, nutmeg, oregano and paprika and boil for 5 minutes. Add the discharge, cabbage and chard and cook for another 3 minutes. Turn off the fire and serve then.

Vegetable soup

Ingredients

• 1 tablespoon of olive oil
• 1 peeled and chopped onion
• 1 peeled and sliced carrot
• 2 peeled potatoes and cut into large cubes
• 2 cups of Fiorete tea cauliflower
• 1 semi -free red peppers and cut into cubes
• 1 The homemade vegetable broth
• Salt, ground black pepper and chopped coriander to taste

Methods of preparation

In a pan, put the olive oil and bring over medium heat. Add the onion and brown. Add the carrots, the peppers and the potato and mix for 2 minutes. Add the vegetable broth and cook up to a boil. When it starts to boil, I include cauliflower and the season with salt and black pepper. Cook for another 25 minutes and turn off the heat. Finish by splashing the soup with coriander and serve.

Nutritional vegetable soup

Ingredients

• 1 l of water
• 1 peeled and chopped aubergine
• 1 bastard peeled and chopped
• 2 carrots peeled and bites
• 1/2 chopped purple cabbage
• 1 peeled and chopped onion
• 2 peeled and wrinkled garlic cloves
• 1 cup of chopped cod tea
• Salt, ground black pepper and chopped parsley to taste
• 1 tablespoon of olive oil
• 2 tablespoons of homemade tomato sauce

Methods of preparation

In a pan, put the olive oil and bring over medium heat. Add onion and garlic and brown. Add vegetables, salt, black pepper and water and cook until the vegetables are soft. Add the tomato sauce and cook for another 10 minutes. Turn off the heat, sprinkle the soup with parsley and then serve.

Ignore soup with carrot

Ingredients

• 2 Yams peeled and cut into cubes
• 1 peeled and chopped carrot
• 300 ml of water
• 1 leather -free and chopped tomatoes
• 1 peeled and chopped purple onion
• 3 peeled and wrinkled garlic cloves
• 1 tablespoon of grated ginger
• 3 sheets of sliced cabbage
• 1 tablespoon of olive oil
• Rooms and black pepper ground to taste

Methods of preparation

In a pan, put the olive oil and bring over medium heat. Add the purple onion, garlic and brown. Add the potatoes, carrots, tomatoes, cauliflower and ginger and fry for 2 minutes. Cover with water and cook until the vegetables are soft. Turn off the heat and season with 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.