Summer is around the corner, and so is the dreaded bikini test ;-)). Taking advantage of the fact that my children are in a field trip, my husband and me decided that this week would be THE detox week, in anticipation of the upcoming summer.
If you are looking for a light vegetable soup, this is what you need. You’ll appreciate the freshness and the crunchiness of the seasonal vegetables.
INGREDIENTS for 4 servings:
4 potatoes, peeled and roughly chopped
3 courgettes, roughly chopped
8 haricots coco, chopped
4 carrots, roughly chopped
20 cherry tomatoes
1 cup canned corn kernels
aromatic herbs (mint, thyme, marjoram)
extra virgin olive oil
500 ml vegetable stock
Bring a medium pot of water to a boil. Drop the cherry tomatoes into the boiling water, count to 30 seconds, then remove them immediately and place in a bowl. Gently peel off the skin.
Heat a good splash of olive oil in a saucepan, add the roughly chopped potatoes and 500 ml of vegetable stock. Let it cook for 3 minutes. Then add the carrots and let it cook for other 2 minutes. After this time add the courgettes and the haricots coco. Let it cook all together for 10 minutes. At the end add the peeled tomatoes and corn kernels. Adjust the salt and add a few leaves of mint, thyme and every other herb you like the most.
Serve the soup warm.