Vegetable Soup Detox Broth

Recipes
Last Updated Aug 05, 2020
Recipes

The broth can also be used as a vegetable stock.

Ingredients

1 leek

2–3 onions

1 large piece of ginger

3 cloves garlic

¼ green cabbage

¼ red cabbage

8 Brussels sprouts

4 asparagus spears

1 parsnip

1 zucchini

3 potatoes

1 handful broccoli

10 green beans

2 sticks celery

3 large carrots

¼ pumpkin

1 bay leaf

4 large leaves of spinach or bok choy

1 handful fresh parsley, sage, thyme, oregano and rosemary

1 pinch sea salt and black pepper

12 cups water (add more if required)

Method

Chop ingredients finely and place into a large saucepan. Bring to the boil and simmer for one hour with the lid on. Allow to cool for 30 minutes. Strain the vegetables and pour the liquid into a large container. It is the broth that you will be drinking for lunch and dinner on Days 1 and 2.

Place the vegetables in an airtight container and freeze for later use. You could make vegetable frittatas or ‘bubble and squeak’ with the leftovers.

Originally published on Aug 09, 2011

Related Topics

Nutrition,  Detox,  Vegetarian Diet

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