Detox recipes: 5 easy ideas with our organic vegetable broths

#RECETTES

After the excesses of the holiday season, it's time for lightness and healthy comfort. Forget foie gras, Yule logs, and overly rich dishes: there's nothing better than ahomemade detox curebased on100% organic plant broths, to find aflat stomachand a resurgence ofnatural energy.

Ourorganic detox broths, formulated from vegetables, beneficial plants and superfoods such asbroccolior thespirulina, are perfect for composingeasy, quick and delicious detox recipes.

Here are 5 recipes to try right away: soups, gazpachos, salads, and soup broths. The goal: to treat yourself without depriving yourself!

Complete carrot and potato soup

By @naturocuisto

Ingredients :

- 3 large organic carrots
- 1 small organic potato
- ½ butternut
- A few organic cauliflower florets
- 400 ml of water
- 1 sachet of organic brothThe Robust
- 50 ml of coconut milk

Toppings: tempeh, olive oil, hemp seeds, sunflower, chia, flax, squash

Preparation :

1. Peel the carrots and potato, cut them into pieces and put them in a saucepan.
2. Add the cauliflower and butternut squash in pieces.
3. Pour in the water and immerse the organic broth sachetThe Robust.
4. Bring to a boil, cover, then reduce heat until the vegetables are cooked.
5. Remove the sachet, mix with the coconut milk.
6. Add a little water if necessary to adjust the texture.
7. Serve with grilled tempeh, a drizzle of olive oil and a mixture of seeds.

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Detox pea and spinach soup

By @maymayinthekitchen

Ingredients :

- 200g of peas
- 150g of fresh spinach
- 1 potato
- 1 sachet of organic brothSuper Green
- 450ml of water
- Olive oil, pumpkin seeds, parsley

Preparation :

1. Infuse the broth for 5 minutes.
2. Cook the peas and potatoes for 10 minutes.
3. Mix with spinach and organic brothSuper Green.
4. Add oil, seeds and parsley.

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Rice, butternut and apple salad

By @naturo.quotidien

Ingredients :

- 2 sachets of organic brothSuper Green
- 500ml of water
- 1 glass of semi-wholegrain Camargue rice
- 1/2 butternut
- Arugula/lamb's lettuce
- 1 apple
- Vinaigrette: mustard, tomato vinegar, Quintesens oil
- Olive oil, herbs of Provence

Preparation :

1. Steam the butternut squash for 30 minutes.
2. Prepare the dressing.
3. Vinaigrette and cool the butternut squash.
4. Infuse the organic brothSuper Greenand cook the pilaf rice.
5. Assemble on the plate.

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Butternut and Comté Soup

By @la_petite_fooderie

Ingredients :

- 1 butternut
- 250g of comté cheese
- 1 sachet of organic brothSuper Green
- 1 tbsp. olive oil
- 3 pinches of nutmeg
- Salt, pepper, garlic, paprika
- Flat-leaf parsley

Preparation :

1. Cut the butternut squash and brown it in oil.
2. Infuse the organic brothSuper Greenand add with the spices.
3. Cook for 15 min.
4. Mix, add the grated comté.
5. Serve with parsley.

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Asparagus and spinach gazpacho

By @maymayinthekitchen

Ingredients :

- 200g of cooked asparagus
- 1 handful of spinach shoots
- 1 small potato
- 1 shallot
- Juice of ½ lemon
- 450ml of water
- 1 sachet of organic brothSuper Green
- Salt, pepper

Preparation :

1. Cook the shallot and potato in water with the organic brothSuper Green10-12 min.
2. Mix with the asparagus and lemon.
3. Add the spinach and mix.
4. Refrigerate for at least 3 hours.

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