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Easy way to start detoxing

Over the past year I realised that some clients do not cook, but they really wanted to eat healthily. They were daunted by things I find easy …. even how to make soups. I wrote about this last winter but still find new people wanting a little ‘Soup Help’ ….so here is a simple easy way to get some of your Five A Day and to have something warming at lunch time.

Warming food fills your tummy. It fools your digestive system in to thinking it has eaten more than it has. So soup is a great lunch if you are watching your weight – as long as its isn’t a creamy one! There are many great recipes out there, but this is a simple easy method. All soups need a main theme vegetable, a stock, a base vegetable, and seasoning. The base is usually onion. Then choose your themed vegetable…it may be courgettes, carrots, broccoli. The seasoning will blend with the vegetable you have chosen. Preferably you have chosen one that is in season, so a good price too. Vegetables and seasoning that work well together: For winter: Carrot and coriander

Parsnips and cumin Celeriac and apple For spring: Tomato and Basil Courgette and Mint Your stock can be vegetable from a cube or meat from stock made from your Sunday roast. I like ‘Stock Pots’ as they have great flavour and can be added directly to the pan. If you have a bottle of wine open, after sauteing the vegetables you can add half a glass and reduce it down before adding the stock.This makes a huge difference to the flavour, but not essential. I often leave my soup as more of a paste, meaning I use very little liquid in the stock. This enables easier freezing as it takes up less space! Freeze in blocks or cubes. Just defrost and add water to the consistency you require.

Carrot Soup 2 onions

8 carrots

1/2 tsp ground coriander

A small grate of ginger maybe to warm it up a bit.

Chicken stock….about a pint

White wine about half a glass, if you like.

Saute onions, add cumin and ginger if you like, add chopped carrots. Splash in white wine.

Add stock

Simmer 15 mins ish Season with salt and pepper

Add some fresh chopped coriander if you have it. Cool before you…..

Blend Dilute if too thick.

Cook with the lid off the pan to retain the colour of the vegetables.

That’s it …easy really.

So if you’d like courgette soup in the summer, sauté 2 onions, add a few chopped courgettes, the wine, stock and seasoning. At the end of cooking add a tablespoon of fresh mint, or a teaspoon of concentrated mint from a jar.

Use the same recipe for parsnip using cumin instead of the coriander.

Season well add salt and pepper too!

Remember if you are watching calories, steer clear of cream soups.

Play with the recipes. If its too thick, add more water or stock.

If you have made a mistake and added too much water making it too thin, reduce down a little or add cornflour (mixed with water first) ..but not if you are cooking for a Celiac. Try not to over cook your soup. It will kill all the vitamins.

Eat with the seasons…think about what you eat.

Savour your soups. Allow your body time to enjoy your food. Eat Well…..Stay Well



Hi, thanks for stopping by!

Nicki is a Contemporary Energy Artist and Holistic Healer based in the beautiful Somerset Levels.

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