This is a light version of garbure, a thick French vegetable soup. Possessing unlimited combinations, you can make a different soup daily with one basic broth. It is easy to prepare, savory, and very filling. Prepare the broth ahead of time and choose your favorite vegetables; the combinations can be changed to suit your taste. While on detox you can multiply the recipe three to four times, and freeze the broth for later use. Try to choose vegetables that have a variety of textures, like carrots, peas, cabbage, and broccoli.
3 Tbsp olive oil
2 Tbsp red wine vinegar
1 Tbsp raw honey
2 cups chopped leeks
2 cups chopped onions
2 cups thinly sliced carrots
8 cups of vegetable or chicken stock
In a pot, sauté leeks, onions, and carrots in olive oil on medium heat till they caramelize, about 5–10 minutes. Add broth and simmer for 25 minutes. Strain the broth to another pot and add the honey and red wine vinegar to strained broth. Simmer for another 10 minutes. Use immediately or freeze for later use.
Some sample vegetable combinations you might use: diced potatoes (red, purple, white), fresh English peas, cabbage, snow peas, broccoli, cauliflower.
*Any soup’s flavor can be enhanced by topping the vegetable combination with parsley leaves.
Boil a large pot of water. When boiling, place vegetables one at a time. When vegetables turn a brighter color, remove them so they stay crunchy and place on soup bowls. Most vegetables take about 90 seconds or less for blanching. Potatoes take a little longer; cooking times depend on the cut size. Pierce with a fork to check for doneness. Be careful not to overcook.