All Saints weekend is usually synonymous with family meals, sweets and therefore some excess. To rebalance your plate a little, there’s nothing like a little detox soup, both soothing and good for the body. So, put on your aprons: let Cuisine AZ and its onion recipes guide you.
The cabbage soup – a delicious and fiber-rich drink – is a must, and that’s a good thing: it’s the season of cabbage. It will be very easy to find them in the market or in the supermarkets.
1. Wash all the cabbage and blanch it for 3 to 4 minutes in boiling water. Immerse it immediately in cold water, then let it cool before slicing it into thin strips.
2. In parallel, peel three carrots, then cut them into thin circles. Peel two tomatoes and cut them into pieces. Peel two onions and finely chop them, then two cloves of garlic and mince them. Wash the cilantro, then dry it on a paper towel. Finally, prepare a bouquet garni with bay leaf, thyme and coriander.
3. In a pot filled with two liters of water, slide a vegetable stock cube and its garnish. After a few minutes of cooking, add all the vegetables. Season. And let it simmer covered for an hour.
Another important part of the season, the leek it can also be cooked in soup to take full advantage of its fiber and iron. Paired with ginger, it offers a gourmet and detoxifying dish.
1. Wash two leeks and leave only the whites, as well as one leaf of green leek for the garnish of the bouquet. Cut the egg whites lengthwise, starting almost from the base to the top, to make thin strips.
2. Peel the onion and cut it into cubes. Peel 10 grams of ginger and grate it coarsely into a bowl. Stalk then chop some cress. Finally, prepare a bouquet garni with thyme and bay leaf wrapped in a leaf of green leek. Tighten everything with string.
3. Pour a liter of water, a cube of vegetable broth, grated ginger and the bouquet garni into a saucepan. Bring to a boil, covered, over high heat.
4. Add the strips of white leek and the chopped onion to the broth and cook for 10 minutes under the lid on low heat.
on Black turnip is also an excellent food for detoxification, as it is rich in minerals (sulfur, magnesium, phosphorus). But above all, it increases bile secretions and their evacuation to the intestines, thus helping to eliminate toxins and purify the liver.
1. Peel one black turnip, two small turnips and one potato, wash them, then cut them into pieces.
2. In a pot or casserole, bring 1 liter of water seasoned with a cube of chicken stock to a boil. Add the vegetables and mix well. Then simmer, covered, over low heat for thirty minutes.
3. Stir the preparation by adding 12 cl 4% butter liquid cream, two teaspoons of cardamom and a little black pepper.