4 detox recipes to purify the body: soups and purifying creams
Once the new year has begun, sure that at the moment of asking for the wishes among them, you have surely asked for it and that it is not usually lacking, to take good care of ourselves, or perhaps a little more than what we usually do.
Behind those days are Christmas and in which in addition to spending these holidays so endearing with family and friends, party and party, it has been inevitable that we have eaten more than necessary. 
If among your purposes for the new year that has just begun is to take care of your body, then we provide 4 detox recipes to purify the body.
They are easy to prepare, healthy recipes that will come in handy. Although perhaps before beginning it is convenient to explain a little what are the detox diets, if you do not know it, you will be wondering what are detox diets?
Detox diets are diets made with food mostly vegetables, fruits along with the intake of plenty of liquid Among those who should not miss the water, infusions, juices, so that help us eliminate toxins that have been accumulating in the body.
The recipes that we provide below are detox soups and detox creams. Of course, it is advisable not to eat more than a day or two any of the recipes you choose as these detox diets should not be prolonged any longer.
4 delicious detox recipes to cleanse your body
Celery and leek soup
Celery and leek detox soup is one of the most effective detox soups to eliminate liquids due to the diuretic properties of these two vegetables. Boil over low heat. 
Ingredients:
- A bouquet of celery.
- A leek without the green parts.
- Water.
- A little sea salt
- A little bit of extra virgin olive oil.
Elaboration:
- We wash the vegetables well.
- We cut the branches of celery in a small way, in squares.
- We do the same with the leek.
- We put the vegetables in a cauldron and cover with water, only in quantity to cover.
- Cook with slow heat and once it starts to boil add a little sea salt and a little virgin olive oil.
- Simmer until the vegetables are tender.
- Once they are cooked, remove from the heat and when it is warm we can take the celery and leek soup.
Vegetable soup
This detox soup also stands out for its purifying properties due to its high content of vitamins which provide us with the vegetables that make up this delicious soup. 
Ingredients:
- Half leek without the green parts and troceadito.
- A sprig of celery cut into cubes.
- 2 carrots without skin and cut into pieces.
- 2 small onions cut up.
- 50 grams of chard leaves chopped.
- Water.
- 2 garlic cloves without skin and minced.
- Sea salt.
- Extra virgin olive oil, a little trickle.
Elaboration:
- We wash the vegetables well and chop them small, in small cubes.
- In a cauldron we put all the vegetables and a little water that only covers to cook.
- Cook with low heat until it starts to boil.
- Once it starts to boil add a little sea salt and a splash of virgin olive oil.
- Cook with low heat until the vegetables are tender.
- When they are tender, we put out the fire.
- The soup detox of vegetables can be taken hot or cold as it does not want, in warm winter and in summer and spring it feels rather cold.
Cream of green leafy vegetables
Green leafy vegetables are rich in iron, low in calories, rich in fiber and diuretics. Being rich in fiber will help us feel more satiated or full, in addition to promoting good intestinal transit. 
Ingredients:
- 150 grams of chopped spinach.
- 2 sticks of celery chopped.
- A lean medium, small piece.
- 3 sprigs of broccoli troceaditos.
- 2 garlic cloves without skin and minced.
- Water for cooking.
- A little sea salt
- A little extra virgin olive oil.
Elaboration:
- Once the vegetables are well washed, we cut them into small pieces.
- We remove the skin from the garlic cloves and chop them in a small way.
- We put all the vegetables and the cloves of garlic in a cauldron and cover everything with a little water.
- We light the fire and cook with low heat until it starts to boil.
- When it starts to boil, add a little salt and a drizzle of virgin olive oil.
- We continue cooking with low heat until the vegetables are tender.
- When they are cooked, remove from the heat and grind with the blender until you get a cream or puree.
Cream of antioxidant vegetables
The properties of the vegetables that this cream contains are antioxidants, orange vegetables rich in vitamin C, fiber, and water. 
Ingredients:
- 300 grams of pumpkin without skin and cut.
- 4 carrots without skin and cut into pieces.
- Half red pepper cut.
- A cut onion.
- 2 cloves of garlic
- Water.
- A little sea salt
- A splash of extra virgin olive oil.
Elaboration:
- We remove the skin from the pumpkin and the carrot, wash and cut into pieces.
- We remove the skin from the garlic cloves and chop them in a small way.
- We wash the red pepper and cut it into cubes.
- In a cauldron we put all the ingredients that we have chopped.
- Cover with a little water and put to cook with low heat.
- When it starts to boil add a little olive oil, a little sea salt and continue cooking with low heat until the vegetables are tender.
- When the vegetables are cooked, turn off the heat and mix with the blender until you get a cream or puree.
