The detox recipes have the merit of helping the body to purify itself of toxins and fight effects such as water retention.

In addition to smoothies and centrifuges, detox recipes are excellent for preparing creamy vegetable soups based on natural elements, rich in fiber and vitamins, such as the detox and draining cabbage soup that I propose today.

Useful in detoxifying the liver, cabbage soup as a detox remedy is well known in the United States, and is even the protagonist of a famous diet (the Cabbage Soup).

This is because cabbage, broccoli and cauliflower have marked purifying properties, thanks to the presence of sulforatane , purifying and detoxifying the excretory organs (starting with the skin) and, in the case of cauliflower, quercetin , which is an immunostimulating substance. In addition, all brassicas have a reduced calorie content, and fiber useful to increase intestinal regularity.

The draining properties of the detox cabbage soup that I propose are enhanced by the presence of the shallot and that of the saffron, also indicated in case of swollen retention and cellulite.

In addition to being a natural antithrombotic and diuretic, shallot is also an excellent antidiabetic: it contains allyl sulphide, which reduces the amount of glucose in the blood, and also contains quercetin such as cauliflower.

Here is the combination of cauliflower and shallot is one of the most appropriate in a detox and anti-inflammatory regimen.

The recipe for this detox cabbage soup is made thanks to the collaboration of the cooks and provides just 125 calories per serving.

Detox and draining cabbage soup ingredients.

For 4 people.
500 gr of green cauliflower 
a potato (about 150-200 gr)
a shallot, a bulb
300 ml of homemade vegetable broth (not nut, I recommend)
an organic egg
a tablespoon of extra virgin olive oil
a sachet of saffron

Procedure.
First you need to wash and clean the green cauliflower and the potato and immerse them in a container filled with water. We will proceed with boiling the contents for about a quarter of an hour, until all the vegetables are well boiled. Drain and set aside. In the meantime you will have to clean a shallot, shredding it into thin strips.

Let the chopped shallot be browned in a pan with the oil, then add the green cauliflower and the boiled potatoes. The vegetable broth must be added to the ingredients being cooked in the pot. Once cooked, turn off the heat and blend the vegetables directly in the hot broth, until a creamy velvety is obtained. At this stage you can add the egg and saffron, which will be blended with the vegetables.

Serve it hot or warm!