Tasting Table

Vegetable Detox Soup

I’m a soup person by heart. Why I love soups so much? Nothing beats a warm bowl of soup when it’s cold outside for me. You can make a big batch of it and eat it for the next days. Soups are easy to prepare and can be reheated in minutes when I don’t have a lot of time to whip up something. Especially after the holiday indulgence, I need some healthy meals I can eat when I come home from work. But the problem I often have with just soup as a meal is that it doesn’t fill me up which leads to snacking afterwards. Not very helpful while trying to lose some extra weight and stay healthy during wintertime. But this soup is a game changer and therefore became my go-to dinner this season. It warms my whole body when I’m cold, fills me up and is perfect to stay on the healthy path. It might take a little time to prepare, but you end up with this amazing big batch of tasty vegetable soup that you can eat for days. I usually make a big pot of this vegetable detox soup on Sundays and eat it during the week. Scroll down for recipe.

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Vegetable Detox Soup

What you need:

3-4 peeled and diced carrots

3 peeled and diced potatoes

1/2 thinly sliced leeks

3-4 sliced mushrooms

1/2 chopped onion

1 finely minced garlic clove

1l (35oz) vegetable stock

3 tsp. olive oil

dried herbs (caraway, nutmeg, lovage)

salt/pepper

chopped parsley

Heat olive oil in a large pot over high heat. Add onions and garlic and reduce heat. Cook, stirring frequently for 1-2 minutes and then add the carrots, potatoes, leeks and mushrooms. Stir again for a few minutes until just a little brown. Add the vegetable stock and all the dried herbs and put on a lid. Let is simmer for about 30 minutes until the vegetables are tender. You can add some water in the cooking process if it reduced too much. Season with pepper and salt as you desire. Put into soup bowls and garnish with some chopped parsley for extra flavour.

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