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detox greenery souping

Souping: soup recipes

Souping is the new juicing” claimed the New York Times a few months ago.

 

Rich in vitamins, mineral salts, fibre, low in sodium, they have been described as «comfort food at the maximum» as they are perfect for purifying and reinforcing the organism’s immune system.

But how does it work? Just eat soups with the right mix of ingredients, for a number of days, to purify yourself of toxins.

And us, experts in wellness, we can’t miss this opportunity to present you with the recipes that have most interested and intrigued us.

COLD CUCUMBER SOUP

For 2 people

 

INGREDIENTS

 

  • 2 peeled and cut cucumbers, without seeds
  • 240 ml of water
  • 250 g of Greek yogurt
  • 1 chopped spring onion
  • 1 tablespoon of mustard
  • 2 tablespoons of fresh dill
  • 2 tablespoons of parsley
  • 1 tablespoon of mixed cooking herbs

 

 

PREPARATION

 

Put all the ingredients into the food processor and mix until obtaining a creamy consistency.

Cool for at least 4 hours before serving, so that the soup takes on a perfect consistency and the flavours will be evenly distributed.

Serve cold and garnish with sprigs of dill and some slices of cucumber.

CARROT AND APPLE SOUP, WITH TURMERIC

For 4 people
INGREDIENTS

 

  • 2 tablespoons of extra-virgin olive oil
  • 1 chopped onion
  • 1 peeled and cut apple
  • 2 cloves of garlic
  • 1 ½ teaspoons of turmeric
  • 1 teaspoon of cumin
  • 2 carrots cut into half
  • 1 l of vegetable broth
  • 1 small tied bunch of thyme
  • 125 g of coconut yogurt without sugar
  • Salt and pepper to taste

 

 

PREPARATION

 

Heat the oil in a pan on medium heat. Add the onion and the apple and brown for 5-6 minutes. Add the garlic, the cumin and the turmeric and cook for almost a minute, until everything is seasoned. Then add the carrots and the thyme and cook on a low heat with the lid on, until the carrots become soft (around 20 min.). Take the pan off the heat and let it rest for 10 minutes.

Remove the thyme and put everything in a food processor. Add the yogurt, salt and pepper and mix. Pour the soup into a serving dish and garnish with oil, thyme and walnuts.

CARROT GAZPACHO WITH CITRONELLA

For 4 people

 

INGREDIENTS

 

  • 1 sprig of Citronella
  • 450 g of carrots, cleaned and cut
  • 414 ml of coconut milk;
  • 1 clove of garlic
  • 30 ml of extra-virgin olive oil
  • 30 ml of wine vinegar
  • 5 ml of red curry
  • 125 ml of water
  • Salt and pepper to taste
  • To garnish: hemp seeds

 

 

PREPARATION

 

Put all the ingredients into a food processor and mix until obtaining a creamy mixture.

Cool for around 4 hours. If the soup thickens too much, mix with a little cold water.

Garnish with a little bit of oil and the hemp seeds as desired.

RADISH AND GARLIC SOUP

For 4 people

INGREDIENTS

 

  • 2 small bunches of radishes and the stalks cut off
  • 2 cloves of minced garlic
  • 1 medium-sized potato cut into slices
  • 1 medium-sized red onion, cut into slices
  • half a teaspoon of toasted and ground cumin seeds
  • 60 ml of dry white wine
  • Salt to taste
  • 1 ½ teaspoons of olive oil
  • 1 litre of water or vegetable broth
  • Garnishing: cooked millet, lemon juice, slices of radish

 

PREPARATION

 

Pour the oil into a pan and heat on a medium heat. Add the slices of onion and lightly fry it; also add the garlic and lay on the potatoes. Cook for 3 minutes. Add the cumin and mix together. Cover with a lid and cook on a low heat for 10-15 minutes, mixing often. In the last minutes add the wine and evaporate half of it. Then add the water and salt and bring to the boil. Cook on a low heat with the lid on until the potatoes lose their hardness (around 15-20 minutes). Add the radishes at the end and cook for another 5 minutes. Finally, pour the soup into a food processor and mix until obtaining a cream. Garnish as you prefer!

CARROT GAZPACHO WITH CITRONELLA

For 2 people

 

INGREDIENTS

 

  • 1 head of broccoli
  • 1 medium-sized potato
  • 1 green courgette
  • 1 untreated lemon
  • Ginger, Salt and oil to taste

 

 

PREPARATION

 

Boil the water in a large pan. Wash the courgette and cut into small cubes. Thoroughly wash the broccoli, cutting the tops. Peel the potato and cut into cubes. Pour the vegetables into the pan, salt and leave to boil until they are tender and then crush with a fork.

At this point, let the water absorb the flavours, leave to rest to enable it to form a creamy and not liquid consistency. Blend everything with the immersion blender and add the aromas: the grated lemon peel and the ginger.

Add the salt, add a little oil and serve still hot; you can serve with parmesan cheese, or with bread crusts.