Detox soup: burn fat without much effort

Not everyone is aware of this, but daily the body accumulates toxic substances from various factors, such as poor diet, consumption of alcoholic beverages, stress, pollution, etc.

This accumulation of toxic substances in the body can cause difficulty in losing weight, cellulite, acne, indisposition, among other problems. Therefore, there is a lot of talk nowadays about the importance of detoxification through a “detox diet”, which proposes the combination of the right foods to eliminate toxins, making the body work better again.

In this context, detox soups are highlighted because they are simple to prepare and allow countless possibilities, pleasing the most different palates.

Nutritionist Talitta Maciel, from Espaço Reeducação Alimentar, explains that detox soup is a combination of ingredients that help the body eliminate toxins and burn fat. “Its base is dark leafy greens (kale, arugula, spinach, etc.) and cruciferous vegetables (cabbage, cauliflower, etc.) that help in the detox process carried out by the liver, in addition to thermogenic ingredients such as ginger.”

As benefits of this type of soup, Talitta highlights:

• Helps in cleaning the body by sending away toxins that hinder the proper functioning of the body;
• It has fibers that act in improving the functioning of the intestine;
• Helps reduce water retention;
• Accelerates metabolism helping to burn fat.

12 detox soup recipes

Want to join detox soups? Check out delicious and healthy recipes below!

1. Green detox soup

• ½ bunch of spinach
• ½ celery stalk
• ½ bunch of endive
• ½ bunch of parsley
• ½ bunch of chard
• ½ japanese pumpkin
• 1 beet
• 1 zucchini
• 1 chayote
• 1 minced garlic clove
• 2 teaspoons of salt
• 1 teaspoon of extra virgin olive oil
• 1 liter of water
• Black pepper to taste

Directions: In a pan, sauté the garlic in olive oil. Add the water and let it boil. Add the other ingredients and mix well. Let it cook for about 30 minutes on medium heat. When the vegetables are soft, turn off the heat, add salt and pepper. Wait for the soup to get warm and mix everything in the blender. Serve sprinkling with oregano to taste.

2. Detox soup with yam

• 5 medium yams
• 1 cup(s) chopped spinach
• 1 medium onion chopped
• 1 teaspoon of ginger cubes
• 2 tablespoons golden flaxseed
• 2 garlic cloves
• 200 ml water
• 1 teaspoon of salt
• 1 teaspoon crushed thyme and rosemary

Directions: In a non-stick pan, sauté the onion and garlic. Add the water and cook the yam without the skin with the ginger. When the yam is soft, mash it in the cooking water itself. Add spinach, adjust salt and boil for another two minutes or until leaves soften. Add the flaxseed and serve.

3. Detox soup with assorted vegetables

• 2 cups of chopped arugula
• 2 tablespoons of fresh basil
• 1 small onion grated
• 2 medium yams, cut into cubes
• 2 medium carrots cut into cubes
• 2 skinless tomatoes, diced
• 1 cup zucchini (cut into cubes)
• 2 cups of fresh peas
• 1 and ½ cloves of crushed garlic
• Boiling water
• 1 tablespoon of olive oil
• Flaxseed, pink pepper and white sesame to taste

How to make it: in a deep pan, heat half a spoon of oil with the onion and garlic. Add tomato, carrot, basil, yam and zucchini, and let it sauté for a few minutes. Add the boiling water to cover all the vegetables and cook until soft. Remove from fire and wait for it to cool. Blend in a blender and set aside. In the same pan, add the remaining oil and sauté the peas. Add the soup blended in the blender, add the salt and let it boil for two minutes. Serve with arugula and add flaxseed, sesame and pepper.

4. Broccoli and Cassava Detox Soup

• 1 american broccoli
• 4 pieces of medium cassava
• 1 onion grated
• 1 and ½ cloves of crushed garlic
• 1 cup cubed tofu
• 2 tablespoons of chopped parsley
• Boiling water
• 1 tablespoon of extra virgin olive oil
• crushed linseed
• Pepper, salt and sesame to taste

How to make it: sauté the onion, garlic, parsley, cassava and broccoli in half of the oil. Add the boiling water to cover all the vegetables and cook until the cassava and broccoli are softened a little. Remove from heat and let cool. Hit the blender and return the mixture to the pan, add salt and bring it back to the fire. Let it cook for a few minutes. In a frying pan, put the rest of the oil and grill the tofu. Serve the soup with the sesame, flaxseed, pepper and grilled tofu.

5. Sweet potato and lentil detox soup

• 2 cups sweet potato (cubed)
• 3 cups of cooked lentils
• 1 and ½ cloves of crushed garlic
• 1 small onion grated
• 1 zucchini, cubed
• 1 cup of chopped parsley
• 1 tablespoon of extra virgin olive oil
• Salt, pepper and turmeric to taste
• Boiling water
• 1 cup watercress (chopped)
• 1 teaspoon of chopped Brazil nuts

How to make it: in a deep pan, place the oil and sauté the sweet potato, onion, garlic and zucchini. Add the boiling water until it covers all the vegetables and let it cook until the sweet potato softens a little. Remove from heat and let cool, then hit the blender. Return the mixture to the pan and add the parsley, lentils, salt, pepper and turmeric. Leave on fire until hot. Add the watercress and chestnut and serve.

6. Dukan detox soup

• 3 onions
• 3 carrots
• 2 garlic cloves
• 1 vegetable broth
• 2 fat-free beef broths
• 1 0% fat powdered chicken stock
• 1 celery or leek
• 1 green pepper
• 1 can of peeled tomatoes (or about 3 skinless tomatoes)
• 1/2 large cabbage
• 1 liter and a half of water

How to do it: peel and cut the vegetables into pieces, place in a pressure cooker and bring to a boil with 1.5 liters of water. When soft, serve. Do not hit the blender.

7. Detox soup with cabbage and kale

• 50g chopped green cabbage
• 2 kale leaves, cut into thin strips
• ½ cup of chopped parsley
• 1 tablespoon of grated ginger
• 100g ninja broccoli in bunches
• 1 tablespoon of coconut oil
• 2 celery stalks
• 100g of cauliflower
• 1 chayote cut into cubes
• 2 garlic cloves
• 1 small onion grated
• Salt and black pepper to taste
• Boiling water

How to make it: sauté the garlic, onion, ginger and celery in coconut oil in a deep pan. Add the cabbage, parsley, cabbage, broccoli, cauliflower and chayote and cover with boiling water. Cook until “al dente” (don’t let the vegetables get too soft). Remove from heat and let cool a little, then hit the blender. Return the mixture to the pan, adding salt and pepper and bring to a boil.

8. Pumpkin detox soup

• ½ Japanese pumpkin, peeled and chopped
• 1 chopped onion
• 3 cloves of garlic
• 1 piece of chopped ginger
• Boiling water
• Extra virgin olive oil
• 2 tablespoons of oil
• 1 teaspoon of salt
• Black pepper to taste

How to make it: in a deep pan, heat the oil and sauté the garlic and onion. Add the pumpkin and sauté a little more, then add the chopped ginger. Add the boiling water to cover all the ingredients and let it cook until the pumpkin starts to fall apart. Remove from heat, wait for it to cool. Blend in a blender until you get a homogeneous consistency. Return the mixture to the same pan and bring to the boil to heat for about 3 minutes. Serve with a drizzle of oil.

9. Detox soup with chicken

• 1 chicken breast fillet, chopped and seasoned to taste (lemon and garlic)
• 200 g of chopped pumpkin
• 4 tablespoons chopped kale
• 2 tablespoons of broccoli
• ½ onion chopped
• ½ carrot
• 1 tablespoon of olive oil
• 400 ml of water
• Salt and pepper to taste

Directions: In a pan, place the oil and the onion until golden. Then pour the rest of the ingredients into the pan and let it simmer for approximately 5 minutes. Then add water and let it cook.

10. Carrot and Zucchini Detox Soup

• 2 medium carrots
• 2 small zucchinis
• 1 broccoli
• ½ clove of garlic
• ½ onion grated
• 1 cup of kale (butter)
• 1 cup basil (chopped)
• 1 tablespoon of oil
• Sesame mix for garnish
• White pepper and salt to taste

How to make it: in a pan with boiling water (enough to cover the food), place the zucchini, carrots and broccoli and let it cook. In another pan, sauté the grated onion, chopped basil and garlic. Then beat the zucchini and the cooked broccoli in the blender along with the cabbage and the olive oil. Place the mixture in the pan with the stir-fry and add salt and white pepper to taste. Serve garnished with the sesame mix.

11. Detox soup with escarole and Swiss chard

• ½ bunch of chard
• ½ bunch of endive
• ½ bunch of spinach
• ½ bunch of parsley
• ½ celery stalk
• ½ japanese pumpkin
• 1 chayote
• 1 zucchini
• 1 minced garlic clove
• 1 beet
• 1 teaspoon of extra virgin olive oil
• 1 liter of water
• 2 teaspoons of salt
• Black pepper to taste
• oregano to taste

Directions: In a pan, place the oil and sauté the chopped garlic. Add the water and bring to a boil, then add all the ingredients and mix well. Let it cook for about 30 minutes on medium heat. When the vegetables are soft, turn off the heat and add the salt and pepper. Wait for the soup to cool and mix everything in the blender. Serve sprinkling with oregano.

12. Leek Detox Soup

• 1 and 1/2 leek stalk
• 1/2 zucchini
• 1/2 onion
• 1 teaspoon of chia
• 1 tablespoon of oil
• Salt and black pepper to taste
• 500 ml of water

How to make it: brown the onion in olive oil and add the leek cut into slices, sauté for 10 minutes. Add 500 ml of water and bring to a boil. When boiling, add the zucchini cut into cubes and let the mixture boil for another 20 minutes. After it cools, hit the blender until it becomes a broth, put it on the fire again and add black pepper, salt and chia. Cook for another 5 minutes and serve.

detox soup diet menu

Below you can see an example of a menu that includes detox soup, suggested by nutritionist Talitta. It is worth emphasizing that it is just an example, since, for really significant results, each person must follow their own menu prepared by a nutritionist.

Breakfast:

• 1 slice of wholegrain bread + 1 teaspoon of unsweetened jam + 1 cup of green tea + 1/2 papaya OR;
• 1 wholemeal toast + 1 teaspoon of seasoned olive oil + 200 ml of green juice (3 cabbage leaves + 1 apple + 1 tablespoon of chia + 1 piece of ginger).

Morning snack:

• 2 Brazil nuts OR;
• 5 almonds.

Lunch:

• 1 dessert plate of cabbage salad with watercress + 1 drizzle of extra virgin olive oil + 2 tablespoons of brown rice + 4 tablespoons of lentils + 1 sardine fillet with tomato + 4 sprigs of cauliflower + 1 slice of pineapple with cinnamon OR;
• 1 dessert plate of red cabbage salad + 1 drizzle of olive oil + 2 tablespoons of brown rice + 1/2 eggplant stuffed with ground beef + 1 slice of melon.

Afternoon snack:

Dinner:

• Detox soup: cabbage + cabbage + chard + chayote + pepperoni + saffron + onion + garlic OR;
• Detox soup: pumpkin + ginger + garlic + onion + turmeric.

Talitta explains that a diet that includes detox soup can be done…