Similar soups often appeared in our diet during light, “cleansing” days. While detoxing from a heavier diet, we follow a simple eating pattern: we never fast, eating three meals a day — breakfast, lunch, and dinner. We include meat or poultry three times a week, fish twice a week, and have two purely vegetable-based days without milk or cheese.
This recipe is incredibly versatile. You can prepare similar soups with various combinations: just broccoli, broccoli and zucchini, cauliflower and zucchini, or even just zucchini.
- 1 head of cauliflower (or broccoli, or 5 zucchinis)
- 1 white sweet onion
- 150 ml soy milk
- 1.5 liters vegetable stock or water
- a few celery stalks or a small fennel bulb
- olive oil and butter
- sea salt and freshly ground black pepper
Chop the onion, cauliflower (or zucchini), and celery (or fennel) into small pieces. Heat olive oil or avocado oil in a heavy-bottomed pot, and sauté the onion until softened, but avoid browning. Add the chopped celery.
After a minute, add the cauliflower (or your chosen vegetable), lightly sauté, then pour in one cup of vegetable stock. Simmer for 7–10 minutes.
Season with salt and pepper, add plant-based milk, and let it gently simmer for another 5 minutes. Transfer to a blender and blend until smooth.
Serve drizzled with olive oil and garnished with fresh herbs.
Chop the onion, cauliflower (or zucchini), and celery (or fennel) into small pieces. Heat olive oil or avocado oil in a heavy-bottomed pot, and sauté the onion until softened, but avoid browning. Add the chopped celery.
After a minute, add the cauliflower (or your chosen vegetable), lightly sauté, then pour in one cup of vegetable stock. Simmer for 7–10 minutes.
Season with salt and pepper, add plant-based milk, and let it gently simmer for another 5 minutes. Transfer to a blender and blend until smooth.
Serve drizzled with olive oil and garnished with fresh herbs.
