Cleansing soup – work

After the days of solitude many of us had to spend at home and also cooked a lot, baked and sometimes overeat, I decided to try and put up with a few days with the well-known old-fashioned cleansing soup, which many are accustomed to swearing and losing a lot of pounds (actually more water).

I’m not a fan of diets myself, but I asked myself to help my body by consuming a slightly larger portion of veggies and fiber in the familiar nutritional cabbage soup form.

Of course, it wouldn’t be me if I didn’t do things my way again. The soup itself wasn’t exactly to my taste, so I tweaked it a bit. The result is a wonderful soup that I intend to spend a few days on. Of course, it certainly does not exclude the necessary proportion of proteins and carbohydrates. In addition to the basic ingredients, I’ve added a few other vegetables that I like.

As for soup, I’ve noted in some articles that it’s so light that the body burns more calories to digest it than it gives out on its own. In short, this means that the more soup we eat, the more calories we lose. But let’s leave the calorie count to the experts and start cooking.

Photo: Tanya Drenovic

Photo: Tanya Drenovic

For a large pot of soup we need:

a little olive oil
3 small onions
pore stem
coveted half head
3 to 4 islands
tuberous green piece
Soup or vegetable broth cube
A bunch of parsley
250 ml of tomato paste
Half a small cauliflower
1 red pepper
1 young man
pinch of cumin
pinch of paprika
salt pepper


First, clean all the vegetables and cut them into slices. Fry shallots and onions in oil. Add carrots, peppers, vegetable cubes, then cabbage. Simmer for some time and pour in water or fondue to keep the vegetables covered. Put a cube in the soup. Then add all the remaining vegetables, tomato paste and spices. When everything boils together, simmer the soup over low heat for about half an hour to soften the vegetables well and serve.

Photo: Tanya Drenovic

Photo: Tanya Drenovic

Tanya Drnovic has used her architectural studies to make the best desserts, food is her passion, sees sports go beyond nutrition when she’s not cooking, designs jewelry and then rides a bike. She is the mother of three children.


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