Get fit with green vegetables

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creature: updated:

to: Maria Wendell

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Broccoli soup and other green vegetables will keep you fit during the winter.
Broccoli soup and other green vegetables will keep you fit during the winter. © Roman Merzinger / Imago

Vitamins come in handy in winter. Green vegetable soup is a true vitamin booster for the cold season.

Hot soup is always good in winter. It gets even better when not only does the soup heat up from the inside and taste delicious, it also helps detoxify the body. Detox recipes are well suited for this. full load green vegetables With valuable ingredients you get in this delicious Detox soupBroccoli, for example, is a true superfood that contains high-quality protein, vitamin C, and vitamin K. Don’t forget: not only broccoli flowers, but also the stems can be eaten*. Other green ingredients in the soup, such as kale, spinach, and peas, provide you with vitamins, minerals, and healthy fiber. So if this year is all about healthy eating for you, you should add this recipe to your collection. This is a delicious way to detox, with plenty of vegetables and liquid helps cleanse the kidneys and liver from the body. In addition, the Vegetable soup Thanks to plenty of whole food fiber for a long time.

Also interesting: Fit During Winter: This immune booster with ginger strengthens the immune system.

Detox soup with lots of green vegetables: Ingredients

stakes: 4
Preparation time: 15 minutes
Cooking time: 10 minutes
Difficulty level: easy
  • 1 clove garlic
  • 1 leek
  • 2 tablespoons vegetable oil
  • 200 grams of broccoli
  • 200 grams cabbage
  • 1 liter vegetable broth
  • 150 grams fresh spinach
  • 100 grams of peas
  • 120 ml coconut milk
  • 1 bunch fresh mint leaves
  • Salt and Pepper
  • Chili flakes (as needed)

Lose weight with soup? This quick vegetable soup is even delicious.

Detox Soup: How to Make Green Vegetable Soup with Vitamin Support

  1. First wash all green vegetables. Peel and cut the garlic into cubes and sweat in a little oil in a large saucepan until translucent.
  2. Separate the florets from the broccoli, cut off the stem and turnip. Fry the broccoli briefly with the turnip in the saucepan over a high heat.
  3. Pour the vegetable broth, add the spinach and peas. Let the soup simmer over medium heat for 10 minutes, until the vegetables are tender.
  4. Let the soup cool briefly, add the coconut milk and mint and puree everything using a hand mixer. Season with salt, pepper and hot pepper to taste. Reheat on the stove if necessary.

enjoy your meal! (Crazy) * is an offering from IPPEN.MEDIA.

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