3 recipes of cold soups to balance your body
Undoubtedly summer is coming to an end and in a few days autumn will be here. Summer is a good season to benefit from both fruits and vegetables that help us take care of the line and our health, as we advised in a previous article.
However, sometimes it is inevitable that just for the sake of relaxing and enjoying the holidays we can gain some extra weight. That is why it is important not only to lose those extra kilos that may be needed, it is also important to detoxify the organism from excess fat, sweet, salty, alcohol.
To detoxify or purify the body we can resort to cold soups of vegetables, vegetable creams, juices, and infusions with the same function. In other previous articles you will see recipes from depurative juices as well as to know different herbs and plants to elaborate the depurative infusions.
Here are some ideas for preparing soups recipes with satiating and depurative properties. These soups recipes will provide satiety as a single dish or as a dinner and will provide fewer calories while you are dieting.
Leek soup
Ingredients:
- Two large leeks
- A potato.
- A liter of homemade or industrial vegetable broth.
- One teaspoon of extra mild olive oil.
- A pinch of salt.
- A pinch of ground black pepper.
Elaboration:
Cut the green leaves of the leeks until you reach the white stem.
We wash the leeks well and cut them into slices.
We remove the skin from the potato, wash it and cut it into four pieces.
We put the broth to heat in a cauldron with soft fire, when hot add the leeks and potato.
Add a pinch of salt and pepper to the stew and cook over low heat for about 20 minutes.
Turn off the heat and crush the cream with the help of the blender.
This cream we can eat both cold and hot.
White or green asparagus soup
Ingredients:
- Two bunches of asparagus.
- One onion.
- A potato.
- A liter of homemade or industrial vegetable broth.
- One teaspoon of extra mild olive oil.
- A pinch of salt and ground black pepper.
Elaboration:
Wash the asparagus well, discard the hardest part and chop it into small pieces.
We remove the skin from the onion and cut it into pieces.
We remove the skin from the potato, wash it and cut it into four pieces.
In a pot we put the broth to heat with medium heat.
Once hot, lower the heat and add the onion, asparagus and potatoes.
We cook everything together with low heat and add a little salt and a pinch of black pepper.
We keep cooking for 30 minutes.
Once the soup is cooked, we will pass it through the blender to crush it.
We can eat it both cold and hot.
Cucumber soup
This soup in addition to the cucumber has other ingredients that make it a purifying soup while satiating.
Ingredients:
- Two cucumbers
- A small green pepper
- A small onion
- Three branches of parsley.
- Half clove of garlic
- A splash of extra mild olive oil.
- 125 ml. of water.
- The juice of a small lemon.
- A pinch of salt.
Elaboration:
We remove the skin from the cucumbers, wash them and cut them into cubes.
We remove the skin to the onion and chop it in a small way.
Peel the clove of garlic and cut it in half.
Wash the branches of parsley and chop them.
We put all the ingredients in the blender, water and grind everything together.
Add olive oil, salt and stir with a spoon slowly.
This cucumber soup is taken cold like gazpacho.
In addition to taking care of our organism through a healthy diet we must also remember to practice some physical activity in a moderate way and adapted to the characteristics of each person. ThemesRecipes for summer
