Detox Soup 2022

Ingredients

• 4 pieces Purple artichokes (Small tender artichokes, heart preserved)
• 1 piece Onion (White or yellow, peeled and sliced)
• 1 piece Leek (Cut in half, well rinsed)
• 2 stalks Celery stalks (Leaves and stalks used, rinsed)
• 0.5 head Fennel (Ends removed, cut into small pieces)
• 1 bouquet Bouquet garni (thyme, bay leaf, parsley) (To flavor the broth)
• 1 teaspoon Seeds (cumin, fennel, celery) (Mix, to place in a tea ball)
• 2 tablespoons Olive oil (To sauté the vegetables)
• 1.5 liter Water (To cover the vegetables)
• to taste Salt (fleur de sel) (To adjust to taste)
• to taste Black pepper (Freshly ground)
• 1 teaspoon Soy sauce (optional) (To enhance flavor of the blended version)
• 1 teaspoon Miso (optional) (Fermented soybean paste, adds umami)
• 1 cm Fresh ginger (optional) (Small slice for a light kick)

Instructions

1. Rinsing the vegetables

   Rinse all vegetables (artichokes, leek, celery, fennel, onion) thoroughly under cold water to remove dirt and impurities.

   Time: PT5M

2. Preparing the artichokes

   Remove the tough outer leaves, cut off the stem, quarter each artichoke, remove the small choke in the center and place the pieces in a bowl of lemon water to prevent oxidation.

   Time: PT5M

3. Cutting the other vegetables

   Slice the onion, halve the leek then cut into sections, chop the celery (leaves and stalks) and dice the fennel.

   Time: PT5M

4. Sautéing the vegetables

   Heat 2 tablespoons of olive oil in the pot, add the onion, leek, celery, fennel and artichoke pieces. Sauté for 3 to 4 minutes, stirring regularly.

   Time: PT5M

   Temperature: medium

5. Adding liquid and aromatics

   Pour 1.5 L of water into the pot, add the bouquet garni and the teaspoon of seed mixture (cumin, fennel, celery) placed in a tea ball.

   Time: PT2M

6. Cooking the soup

   Bring to a boil, cover the pot and simmer over low heat for 20 minutes until the vegetables are tender.

   Time: PT20M

   Temperature: 100°C

7. Removing the aromatics

   Remove the bouquet garni and the tea ball from the broth.

   Time: PT1M

8. Serving with pieces (optional)

   Pour the soup into bowls keeping the vegetable pieces for a rustic texture.

   Time: PT0M

9. Blending the soup (velouté option)

   Use an immersion blender to blend the soup until smooth and creamy. Add a little hot water if the consistency is too thick.

   Time: PT5M

10. Final seasoning

    Taste and adjust with salt, pepper, optionally 1 teaspoon of soy sauce or miso, and a small slice of fresh ginger for heat.

    Time: PT2M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

20 g

Fat

5 g

Fiber

6 g

Ingredient Substitutions

• Instead of Purple artichokes: canned artichoke hearts
• Instead of Onion: shallot
• Instead of Leek: fennel
• Instead of Celery stalks: celeriac
• Instead of Fennel: dill
• Instead of Bouquet garni (thyme, bay leaf, parsley): Herbes de Provence
• Instead of Seeds (cumin, fennel, celery): mixed spices
• Instead of Olive oil: canola oil
• Instead of Water: vegetable broth
• Instead of Salt (fleur de sel): sea salt
• Instead of Black pepper: chili
• Instead of Soy sauce (optional): tamari
• Instead of Miso (optional): soy sauce
• Instead of Fresh ginger (optional): chili

Equipment Needed

• Chef's knife
• Cutting board
• Large pot or Dutch oven
• Wooden spoon
• Bowl of water with lemon juice (optional)
• Tea ball (or tea bag) (optional)
• Immersion blender (optional)
• Ladle (optional)

Critical Steps — Do Not Skip

• Preparing the artichokes (step 2)
• Sautéing the vegetables without burning them (step 4)
• Simmering over low heat for 20 minutes (step 6)
• Blending the soup to achieve a velouté (step 9)

Chef Tips from the Video

• Use purple artichokes for a brighter color and a slightly sweeter flavor.
• Add a splash of fresh lemon juice just before serving to enhance freshness.
• Serve with toasted whole‑grain croutons or a handful of toasted sunflower seeds.

Troubleshooting

Storage

Refrigerator: Store in an airtight container, 3 to 4 days.

Freezer: Can be frozen up to 1 month, thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Chop all vegetables the day before and keep them in an airtight container in the fridge.
• Prepare the broth (water + aromatics) ahead of time and keep it refrigerated.
• Blend the soup the day before and gently reheat before serving.