Shedding kilos with traditional soups: The detoxifying power of common broth

Soup is a culinary mainstay, frequently served several times a week in many households. Their preparation is generally straightforward, requiring minimal culinary skills. Yet, the cleansing properties of soups often go unnoticed. But how do we prepare such a soup? Let's delve into that.

The foundation of most soup recipes often hinges on the use of celery, leek, parsley, and carrot. These vegetables are primarily accountable for the rich, intensive taste of the broth. It's interesting to note that cooked vegetables, contrary to common belief, maintain most of their nutritional properties. Post-cooking, they remain highly valuable and easily digestible.

The exceptionally rich vitamin and mineral content of vegetable broth makes it an excellent source of fiber and antioxidants. These nutrients contribute significantly to the overall functionality of the body. The high fiber content also helps you feel fuller and enhances your digestive system's function. The soup's ultimate health benefits largely depend on the other ingredients added.

Ever feel lethargy creeping in? Perhaps ongoing fatigue has become a constant companion? These signs often hint at your body's need for detoxification. Here, we present a simple, delicious soup recipe that assists in flushing out excess toxins and boosts your metabolism. Consider enjoying it whenever you feel the necessity of an intestinal cleanse.

Ingredients:

• 1 onion,
• 2 cloves of garlic,
• A small piece of fresh ginger (about 0.8 inches),
• 1 large carrot,
• 1 red bell pepper,
• 1 cup of cauliflower florets,
• 1 cup of broccoli florets,
• 1 cup of green peas,
• 1 cup of cherry tomatoes,
• 1.7 ounces of mushrooms,
• 1 ounce of spinach,
• Oil,
• Chili powder,
• Pepper.

Preparation:

1. Peel the onion and dice it into small cubes. Crush the garlic cloves.
2. Take a pot with a thick bottom, pour a little canola oil at the bottom, and heat it up. Sauté the onion until it slightly browns, then add the garlic and grated ginger.
3. Add 2 cups of water and the carrot to the pot. Let everything simmer for about 15 minutes.
4. Post the 15-minute mark, incorporate the cauliflower, broccoli, cherry tomatoes, spinach, chopped bell pepper, and mushrooms. Continue cooking until all the ingredients soften.
5. Season with pepper and chili towards the end of the cooking process.