The Green Detox Spring Soup is the perfect soup to alkalize your body, cleanse your system and provide you with many nutrients thanks to the vegetables that enrich it.
Ideal for a light lunch or a healthy dinner, the main ingredients of Green Detox Spring Soup are an invigorating blend of spring vegetables, peas and fresh herbs.
- 1 cup asparagus
- 2 rods Celery
- 2 cups Broccoli Floret
- 2 cups Zucchini
- 3 Shallots
- 2 cloves Garlic
- 4 cups Water
- 1 cube Vegetable broth with turmeric
- 3 tablespoons Extra virgin olive oil
- 1 pinch Salt
- 1 cup Peas
- 4 cups baby spinach
- 2 tablespoons Chopped parsley
- 2 tablespoons Chopped basil
- Toasted whole wheat bread, for serving
Clean all your vegetables: remove the tough stalks from the asparagus, peel the outer part of the celery, cut the broccoli into florets and clean the zucchini. Cut the vegetables into half-inch cubes.
Finely chop the shallots and celery, mince the garlic.
Prepare the stock: bring the water to a boil in a saucepan then add the vegetable stock cube with turmeric. Lower the heat to low.
Put the olive oil in another saucepan, then once hot, add the shallots, celery and garlic and a pinch of salt. Cook until the shallots are translucent, then add the broccoli and zucchini and cook for 3 minutes.
Pour the broth into your pot of vegetables and bring to a boil. After 10 minutes, add the asparagus and peas and cook for another 10 minutes. Turn off the heat but keep the pan on the heat.
Serve it with a mixture of chopped baby spinach, parsley and basil, a pinch of pepper and 2 slices of toasted whole wheat bread.