3X DETOX SOUP
On a Sunday, you either really crave a greasy bite (I usually walk to Warung Spang Makandra, the restaurant with the best roti in town) or you want to go for something healthy. In both cases, you probably drank a lot the night before. You probably drank a lot the night before. If you choose a healthy meal, I’ll give you three soups packed with vegetables. I think your body could use that after a night of partying.
Cauliflower Coconut Soup
You will need:
– 1 cauliflower
– bouillon cubes (you can choose the flavor yourself, if you want to keep it completely vegetarian, of course choose a vegetable cube, but I always take yeast-free cubes which I buy at the organic store)
“I am extremely fond of sweet potato.”
– thyme or parsley
– salt and pepper
Put 1.5 liters of water in a pot and add 1 whole cauliflower. You need to remove the green leaves first, okay? Also add 2 bouillon cubes. After 10 minutes, the cauliflower is very soft, just poke it with a fork. Use an immersion blender and mix it until smooth. Then add a whole can of coconut milk and blend it again. Add some salt and pepper and some parsley or thyme, depending on what you like better.
You now have a large pot of soup. You can keep the soup in the fridge for about 3 days. Heat each cup of soup separately in a smaller pot.
Broccoli Avocado Soup
This is a very tasty and easy recipe from health coach Tessa.
You will need:
- 1 avocado
- water
– 1 vegetable bouillon cube
– fresh coriander
Clean the broccoli. Cut the florets from the stalk and peel the stalk so that only the soft inside remains. You can eat this too!
Submerge the broccoli three-quarters in water. Bring the water with the broccoli pieces to a boil. Let it boil for 5 minutes. Meanwhile, clean the avocado and put half in the blender.
Drain half of the cooking liquid and add the broccoli. Blend this until it becomes creamy. Now blend the other half and combine it in a large pot. You can blend in some fresh coriander to taste, and you're done.
Carrot Tomato Soup
You will need:
– 6 tomatoes diced (canned is also fine)
– 6 carrots (just wash and chop roughly)
– 1 liter of boiling water
– 2 herb bouillon cubes
– a generous handful of coriander
– a piece of ginger about 3 centimeters
– salt and pepper
Grate the ginger or cut it into small pieces. Sauté the ginger with the coriander leaves in a bit of olive oil over low heat. Let it simmer gently for 5 minutes. Then add the vegetables, 1 liter of boiling water, and the bouillon cubes. Let the vegetables cook (this takes about 12 minutes) with the lid on the pot. Then use the immersion blender. Decide how thick you want the soup, so check if you want to add a bit more water or not. Add salt and pepper to taste. Toss in a few more coriander leaves if you have any left. It looks nice.
