Purifying soup with zucchini and fennel, the warm embrace of the evening, a soup that’s not brothy but creamy, with zucchini and fennel making it light yet purifying and detoxifying. Ideal for cold days, but also great warm when you don’t particularly need such a hot dish, but especially suitable after hearty meals. We all know the importance of not skipping meals and with a detox soup like this, we avoid going to bed hungry and especially detoxify the body with a light meal and ingredients that have detoxifying powers. If we want to make the soup even creamier, almost a velouté, we can also add carrots or sweet potatoes, but I chose to keep it even lighter by not using these vegetables. Let’s see how to prepare it.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for the Detox Soup
- 1 zucchini
- 1/2 fennel
- 1 stalk celery
- 4.2 oz small pasta (puntine)
- 1 tablespoon tomato paste
- to taste extra virgin olive oil
- to taste salt
- cheese to taste
Tools for Preparing the Detox Soup
- 1 Pot
- 1 Knife
- 1 Ladle
- 1 Immersion Blender
Steps to Prepare the Detox Soup
Place a pot with about 4 cups of water on the stove and start heating.
Dice the washed vegetables and put them to cook in the pot. There’s no need for the water to boil. Cook until the vegetables are tender. You can use the tougher outer parts of the fennel.
Blend the vegetables with an immersion blender, add the small pasta, stir, add salt and tomato paste, and cook.
Gradually, the broth will thicken; if necessary, add a bit of hot water.
Turn off the heat and add a drizzle of raw olive oil, adjust the salt, and if you like, add grated Parmesan cheese.
