* Vegetable Soup Detox Broth

Vegetable Soup Detox Broth

 The broth can also be used as a vegetable stock.


1 leek

2–3 onions

1 large piece of ginger

3 cloves garlic

¼ green cabbage

¼ red cabbage

8 Brussels sprouts

4 asparagus spears

1 parsnip

1 zucchini

3 potatoes

1 handful broccoli

10 green beans

2 sticks celery

3 large carrots

¼ pumpkin

1 bay leaf

4 large leaves of spinach or bok choy

1 handful fresh parsley, sage, thyme, oregano and rosemary

1 pinch sea salt and black pepper

12 cups water (add more if required)


Chop ingredients finely and place into a large saucepan. Bring to the boil and simmer for one hour with the lid on. Allow to cool for 30 minutes. Strain the vegetables and pour the liquid into a large container. It is the broth that you will be drinking for lunch and dinner on Days 1 and 2.

Place the vegetables in an airtight container and freeze for later use. You could make vegetable frittatas or ‘bubble and squeak’ with the leftovers.

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