The 3-Day Soup Cleanse: Eat as Much Soup as You Want And Fight Inflammation, Belly Fat And Disease

Lots of important vitamins and minerals are found in the fibrous parts of fruit and vegetables and getting a big hit of those vitamins and minerals would mean eating an enormous amount of food. Could you eat two beetroots, one orange, one apple, half a cucumber and a wedge of cabbage all in one sitting? No, but you could eat a soup made from them. The soups release all the nutrients from those ingredients so that they can be easily absorbed into the bloodstream. We are constantly told to eat more fruit and vegetables, but while eating a large plate of kale for its nutritional content is hard work, eating a soup with other great-tasting vegetables and fruits is really very easy.

At this point is clearly more easy to eat a soup for detox and cleanse than to eat fruits and vegetables raw. Soups can be great for detoxification of the organism if you know how to make them. They are very healthy and also improve digestion.

Try these 3-day soup cleanse with these 3 soup recipes:

Chilled avocado, broccoli soup

Serves 4

  • 1 lime, roughly peeled
  • 150 g (5 oz) broccoli florets
  • 350 g (111/2 oz) cucumber, roughly chopped
  • 2 garlic cloves
  • 2 large avocados, peeled and stoned
  • 4 tomatoes
  • 6-8 basil leaves
  • salt and pepper

Juice the lime with the broccoli.

Put the cucumber, garlic, avocado and half of the tomatoes and basil leaves in a food processor or blender. Pour in the juice and process until smooth, adding a little water to loosen the mixture it necessary. Season to taste and chill for at least 30 minutes before serving.

Finely chop the remaining tomatoes and basil leaves. Ladle the soup into bowls and serve sprinkled with the chopped tomatoes and basil.

Green detox soup

Serves 4

  • 1 tablespoon coconut oil
  • one large onion, peeled and chopped
  • 1 leek, trimmed and sliced
  • 2 garlic cloves, crushed
  • 2 cm (3/1 inch) piece fresh root ginger, peeled and diced
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon ground turmeric
  • 150 g (5 oz) Savoy cabbage
  • 150 g (5 oz) broccoli florets
  • 1 parsnip, peeled and chopped
  • 900 ml (1 1/2 pints) vegetable stock
  • 1 lemon
  • 50 g (2 oz) spinach
  • salt and pepper
  • 2 tablespoons natural yogurt
  • chopped coriander leaves

Heat the oil in a large saucepan. add the onion and leek and saute for 4-5 minutes. Stir in the garlic. ginger and spices and cook for 1-2 minutes, then stir in the cabbage, broccoli, and parsnip and cook for a further 1 minute. Add the stock, bring to the boil and simmer for 12-1 5 minutes. until the parsnip is soft.

Transfer the soup in batches to a food processor or blender and process until smooth, transferring each successive batch to a clean saucepan.

Juice the lemon with the spinach. Stir the juice into the soup and season to taste. Heat through gently,

if necessary.

Ladle the soup into bowls and top with a dollop of natural yogurt and a sprinkling of chopped coriander.

Carrot, lentil & orange soup

Serves 4

  • 3 oranges, roughly peeled
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • one teaspoon coriander seeds
  • 1 onion, peeled and diced
  • 250 g (8 oz) carrots, peeled and diced
  • 75 g (3 oz) red lentils
  • 600 ml (1 pint) vegetable stock
  • 2 tablespoons natural yogurt
  • coriander sprigs, to garnish

Juice the oranges.

Dry-fry the spices in a saucepan over a medium heat for 1-2 minutes. Add the onion, carrots, red lentils, orange juice and vegetable stock, bring to the boil and simmer for 25-30 minutes until the carrots are tender and the lentils are soft.

Transfer the soup in batches to a food processor or blender and process until smooth, transferring each

successive batch to a clean saucepan. Heat through gently

Ladle the soup into bowls, top with a swirl of yogurt and garnish with coriander sprigs.