DETOX VEGGIE SOUP

We got home in the late afternoon from the mountains last night and as all supermarkets are closed in Geneva on Sundays -- we have no option but to eat what is in our fridge and pantry! Thus our Sunday dinners always have to stem from my imagination and creative side. It's been quite cold and very snowy in Switzerland the last few weeks so I have been making tons of soups, as you can see on the blog. Both my husband and I crave soups in the winter as they are super hearty and full of vitamins and minerals, and the variety is endless. Last week I made a broccoli soup, but had one large head of broccoli left, as well as 2 carrots, some fresh spinach, one potato, an onion, and a few weeks. I threw all of this into a pot last night with just 2 cups of water and tons of fresh spices, and it turned into a beautiful green and healthy soup. If you are looking for a detox or a really light lunch or dinner, this soup is perfect for you. And it is ready in no time!

Husband approved.

Serves: 2-4

Ingredients:

1 head of broccoli, chopped

2 carrots, chopped

1 onion, chopped

2 leeks, chopped

1 potato, chopped

1 bag of spinach

2 cups of water or homemade stock

1 tbsp sea salt

1 tsp turmeric

1 tsp paprika

1 tsp black pepper

2 tbsp extra virgin olive oil

Directions:

Heat a large soup pot and add the olive oil, onion and leeks. Cook for about 5 minutes, just until they start to brown. Add the broccoli, carrots, potato, spinach, salt, turmeric, paprika and pepper and let cook for 15 minutes. Add the water, bring to a boil, reduce heat and simmer for about 30 minutes. Let cool and blend until the soup is smooth.