TTI Detox Italian Vegetable Soup.
On my last trip to Puglia, after heavy feasting over Christmas and new years, my Italian best friend, Valentina, decided that it was probably time to have a detox day. I instantly shuddered at the thought, as I don’t travel to Italy to detox. Do you know what I mean?? haha. However, she convinced me that I would love it and that I did.
This Italian vegetable soup is filled with so much goodness including ginger and cinnamon which aren’t typically ‘Italian’, however have amazing cleansing qualities such as anti-flammatory and help digestion. I have now been converted. It was incredibly delicious, extremely simple to make and I felt amazing after eating it.
I have served it with pasta. But you could serve it with cooked rice or if you wanted something extra light you could have it on its own.
PrintTotal time: 45 minutes
Italian Detox Vegetable soup (2-3 serving)
- Rosemary, 1 sprig
- 1/2 onion, quartered
- 6 cherry tomatoes, halved
- 1 small carrot, diced
- Handful of celery leaves/or 1 stalk finely chopped
- 1/2 potato, large diced
- Fresh ginger, 1 cm, peeled
- 1/2 tsp ground cinnamon
- Extra virgin olive oil
- 1.5l cold water
- 2 tsp Bouillon
- Salt
- 150g baby Pasta
- 20g parmesan, grated
Detox Italian vegetable soup
- Add all the vegetables and rosemary into a sauce pan
- Grate the ginger and add to the vegetables. Sprinkle in the cinnamon
- Drizzle with olive oil and pour in the cold water
- Bring the broth to the boil. Add the bouillon (or vegetable stock). Turn the the heat down and simmer for about 30 minutes. The vegetables should be softened.
- Then, blitz the vegetables in the broth with a hand blender.
- Taste and season with salt if needed. Add the pasta and cook as instructed on the packet.
- Serve the soup immeditely with parmesan (optional).
