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Detoxifying vegetable soup
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
4 servings
Jane Vieira
@janevieira- Ingredients
- Recipe
- olive oil1 dessert spoon
- Onion1 cup
- Red pepper1 cup
- Garlic Cloves3 unit(s)
- Water2 l
- Fresh or dried thyme1 teaspoon
- fresh or dried oregano1 teaspoon
- Fresh or dried bay leaf1 unit(s)
- Small Chili Pepper (only if you like it)1 unit(s)
- Sea salt1 teaspoon
- Carrots (all vegetables tea cup)1 cup
- Chuchu1 cup
- Green or Italian Zucchini1 cup
- Cabotian or red squash1 cup
- Eggplant1 cup
- Pod1 cup
- Tomato1 cup
- Salmon1 cup
- Cabbage1 cup
- Cabbage1 cup
- Broccoli1 cup
- Heat the oil in a large pan and sauté the onion, pepper and garlic cloves.
- Reserve the cabbage, kale and broccoli and add the remaining vegetables to the pan.
- Pour in the water and all the seasonings and let it cook until everything is soft.
- Add the cabbage, kale and broccoli and cook for another 1 minute.
- 1. If you can't find any of the ingredients, replace them with others. 2. Remove ingredients you don't like. 3. Have soup only with dinner. 4. You can consume 1 to 2 dishes per meal (remember what I say in the book “Lean Forever” about quantities). 5. This soup keeps in the fridge for up to 2 days. 6. If you prefer to make in larger quantities, divide into portions and freeze on the day of preparation. 7. You can blend the soup in the blender if you prefer, but remember that the act of chewing provides greater satiety.
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