3X DELICIOUS DETOX SOUPS

On a Sunday you will either be looking forward to a bit of a fatty bite (I usually go to Warung Spang Makandra, the restaurant with the best roti in Amsterdam) or you’ll be seeking the healthier route. In either case, you probably had a lot to drink the night before. If you are going to choose the healthy meal option, I’ll give you three soups containing plenty of vegetables. I think your body could probably do with that after the night you had.

Cauliflower Coconut Soup

You will need:
– 1 cauliflower
– Bouillon cubes (you can choose the flavor, if you want to keep it all veggie then of course choose a vegetable cube. For myself I always use the yeast free blocks which I buy at the health food store)
– Can of coconut milk
– Thyme or parsley
– Salt and pepper

Put 1.5 liters of water in a saucepan and 1 whole cauliflower. You do have to take off the green leaves, right? Also add 2 cubes to it. After 10 minutes, the cauliflower is very soft, puncture with a fork to test. Run your stick blender through and mix until smooth. Then add a whole can of coconut milk and blend again. Add some salt and pepper and some parsley or thyme, depends on what you think is better.

You have made a pretty large saucepan of soup. The soup can be kept for about 3 days in the refrigerator. Warm every portion of soup up separately in a smaller saucepan.

Broccoli avocado soup

This is a very tasty and easy recipe from health coach Tessa.
You will need

– broccoli
– 1 avocado
– water
– 1 vegetable stock cube
– Fresh coriander

Clean the broccoli. Cut the florets from the stalk and peel the stalk, leaving only the soft inner remains. This can also be eaten!

Put the broccoli in a saucepan, cover three quarters of it with water. Let it boil, for 5 minutes. Meanwhile, halve the avocado, scoop half into the blender. Pour some of the broccoli cooking water into the blender and blend till creamy. Now blend the other half and pour into a large saucepan. You can season to taste and blend in some fresh coriander and you’re done.

Carrot Tomato Soup

You will need:
– 6 diced tomatoes (canned’s okay too)
– 6 carrots (washed and coarsely cut)
– 1 liter of boiling water
– 2 stock cubes
– A good handful coriander
– A piece of ginger about 3 centimeters
– Salt and pepper

Grate the ginger or make miniature pieces. Fry the ginger along with the coriander leaves in a little olive oil on low heat. Leave it to simmer quietly for 5 minutes. Add the vegetables, 1 liter of boiling water and stock cubes. Let the vegetables cook (this takes about 12 minutes) with the lid on the pan. Then put the stick mixer through it. Decide how thick you want the soup, so check to see if you still want to add a bit of water or not. Add salt and pepper to taste. Put a few coriander leaves through it if you have any left over. Dig in.