Green Detox Soup

Ingredients

• 1 c. à soupe Olive oil (extra‑virgin)
• 1 pièce Onion (cut into large pieces)
• 3 gousse Garlic cloves (crushed)
• 1 pièce Leek (green part) (washed, sliced into rounds)
• 0.5 demi‑bulbe Fennel (including green part, diced)
• 2 branche Celery stalks (cut into pieces, leaves included)
• 0.5 demi‑tête Kale (cut into strips)
• 3 tranche Fresh ginger (skin left on, to remove after cooking)
• 1 feuille Bay leaf
• 1 c. à café Dried thyme
• 1 c. à café Dried rosemary
• 1 c. à café Fennel seeds
• 1 botte Fresh parsley (stems included, chopped)
• 1 botte Fresh cilantro (stems included, chopped)
• 1.5 litre Water (to cover the vegetables)

Instructions

1. Prepare the vegetables

   Wash, peel if needed and cut the onion, garlic, leek, fennel, celery, kale and parsley/cilantro into medium‑sized pieces. Keep the pieces large enough to remain visible in the soup.

   Time: PT15M

2. Sauté the onion and garlic

   In the pot, heat 1 tbsp olive oil over medium heat. Add the onion and garlic, sauté for 5 minutes until they become translucent.

   Time: PT5M

   Temperature: medium

3. Add the other vegetables

   Add the leek, fennel, celery and kale. Sauté for 5 minutes, stirring so the vegetables absorb the oil.

   Time: PT5M

   Temperature: medium

4. Add water and aromatics

   Pour 1.5 L of water until the vegetables are covered. Add the bay leaf, thyme, rosemary, fennel seeds and the three slices of ginger (skin left on).

   Time: PT2M

5. Bring to a boil then simmer

   Bring to a boil, then reduce heat to low and simmer for 20 minutes until the vegetables are tender but still slightly crisp.

   Time: PT20M

   Temperature: medium‑low

6. Remove ginger and add fresh herbs

   Remove the ginger slices. Stir in the chopped parsley and cilantro along with their stems. Mix quickly.

   Time: PT2M

7. Serve

   Ladle the soup into bowls, enjoy immediately or let cool slightly before serving.

   Time: PT1M

Nutrition Facts

Calories

80

Protein

2 g

Carbohydrates

12 g

Fat

3 g

Fiber

3 g

Ingredient Substitutions

• Instead of Olive oil: huile de colza, huile de tournesol
• Instead of Kale: green cabbage
• Instead of Fresh ginger: ground ginger ½ tsp
• Instead of Dried thyme: fresh thyme 1 sprig
• Instead of Dried rosemary: fresh rosemary 1 sprig

Equipment Needed

• Large pot or stockpot
• Chef's knife
• Cutting board
• Wooden spoon
• Measuring spoons (optional)
• Ladle (optional)

Critical Steps — Do Not Skip

• Sauté the onion and garlic in oil
• Bring to a boil then reduce heat and simmer for 20 minutes
• Remove the ginger before adding fresh herbs

Chef Tips from the Video

• Use fresh fennel for a natural sweetness
• Add a splash of lemon juice just before serving for an extra fresh touch

Troubleshooting

Storage

Refrigerator: Up to 3 days in an airtight container

Freezer: Up to 1 month, reheat gently over low heat

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

Make-Ahead Tips

• Prepare the vegetables ahead of time and store them in the refrigerator in an airtight bag
• The soup improves after 24 hours, flavors develop further