DETOX BROTH WITH GREEN VEGETABLES

THE MORNING OF HOLIDAYS

You have a foggy brain, a liver that cries out for pity after holiday meals. .

Switch to crisis management mode: a bit of moderation, a touch of creativity and a few good ideas are enough to concoct Boxing Day recipes that are good for the body and the brain!

No surprise, the best detox option is liquid.

Start the day with a detox spice tea, continue with a lemon and peppermint water detox, then enjoy a cabbage detox juice for lunch.

Too light ? Bet on the detox broth with green vegetables.

Ingredients :

1 leek

1 stalk of celery

1 clove of garlic

6 sprigs of parsley

1 vegetable stock cube

1 bouquet garni (thyme, bay leaf)

1 liter of water

1° Cut the green of the leek, then cut the leek lengthwise from the base upwards. Run the leaves under running water, pulling them aside to remove the soil. On your cutting board, cut the leek whites into thin strips. Book. Wash the celery stalk, remove the filaments using a peeler if necessary then cut the stalk into strips. Peel the garlic clove and then split it in half lengthwise to remove the germ. Then roughly chop it. Prepare a bouquet garni. Wash the parsley, stem and then chop it. Reserve the ingredients.

2° In a saucepan, pour a liter of water then add the vegetable broth and the minced garlic. Bring to a boil over high heat with a lid. Then, add to your detox broth the strips of leek whites and celery stalk. Cover your pan again and cook for 10 minutes over low heat.

3° At the end of the cooking of the detox broth, remove the bouquet garni and the minced garlic with a skimmer or colander. Then add the chopped parsley at the last moment.


Quickly serve your hot detox soup.



Marie-Chantal de Verneuil for DayNewsWorld