Detox Vegetable Soup

Ingredients

• 2 litres Water (cold tap water)
• 2 pièces Leeks (white and green parts, washed and diced)
• 4 pièces Carrots (cut into 4‑5 mm rounds)
• 4 pièces Small shallots (peeled and halved)
• 4 gousses Garlic cloves (cut into large pieces)
• 20 g Fresh ginger (peeled and thinly sliced)
• 1 bulbe Fennel (cut into quarters)
• 2 feuilles Bay leaves (whole)
• 2 unités Cloves (whole)
• 5 unités Black peppercorns (whole)
• 1 cuillère à soupe Coarse sea salt (added at the beginning)
• ½ cuillère à café Freshly ground black pepper (to taste)
• 1 cuillère à soupe Sour cream (optional, for serving)

Instructions

1. Wash and prepare the vegetables

   Rinse the leeks, carrots, fennel, shallots and garlic thoroughly under cold water. Peel the carrots and shallots. Dry with a clean kitchen towel.

   Time: PT10M

2. Slice the carrots

   Slice the carrots into rounds about 4‑5 mm thick.

   Time: PT5M

3. Dice the leeks

   Cut the white and green parts into dice about 1 cm.

   Time: PT5M

4. Prepare the fennel

   Divide the fennel bulb into four quarters, remove the hard core if necessary.

   Time: PT3M

5. Slice the ginger, garlic and shallots

   Peel the ginger and cut it into thin strips. Cut the garlic into large pieces and the shallots in half.

   Time: PT5M

6. Bring water to a boil

   Pour the 2 L of cold water into the pot, add the coarse sea salt and bring to a boil over high heat.

   Time: PT5M

   Temperature: 100°C

7. Add vegetables and spices

   Stir in the carrots, leeks, fennel, ginger, garlic, shallots, bay leaves, cloves, black peppercorns and freshly ground pepper.

   Time: PT5M

8. Simmer the broth

   Reduce heat to medium, partially cover and let simmer gently for 35 minutes until the carrots are tender.

   Time: PT35M

   Temperature: 80-90°C

9. Check the cooking

   Pierce a carrot with the tip of a knife; it should be tender. Remove the pot from the heat.

   Time: PT2M

10. Serve

    Pour the hot broth into bowls. Add a spoonful of sour cream if desired and enjoy immediately.

    Time: PT2M

Nutrition Facts

Calories

50

Protein

2 g

Carbohydrates

10 g

Fat

0 g

Fiber

2 g

Ingredient Substitutions

• Instead of Leeks: chives
• Instead of Carrots: turnip
• Instead of Small shallots: sweet onion
• Instead of Garlic cloves: garlic powder (1 tsp)
• Instead of Fresh ginger: ground ginger (½ tsp)
• Instead of Fennel: celery
• Instead of Coarse sea salt: fine salt
• Instead of Sour cream: plain yogurt

Equipment Needed

• Large pot or stockpot
• Cutting board
• Chef's knife
• Ladle
• Measuring spoons
• Strainer or skimmer (optional)
• Timer or stopwatch
• Wooden spatula (optional)

Critical Steps — Do Not Skip

• Bring water to a boil
• Simmer the broth over medium heat without a strong boil
• Check the carrots' doneness before removing from heat

Chef Tips from the Video

• Starting with cold water allows the flavors to release gradually.
• Add black pepper at the end of simmering to preserve its pungent aroma.

Troubleshooting

Storage

Refrigerator: Store the broth in an airtight container in the refrigerator for 3‑4 days.

Freezer: Can be frozen up to 2 months in ice‑cube trays or freezer bags.

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

Make-Ahead Tips

• Prepare the broth the day before and gently reheat before serving.
• The vegetables can be pre‑cut and kept in the refrigerator for 24 h in a plastic bag.