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Detox Celery & Fennel Soup: A Light and Cleansing Delight

A light Detox Celery & Fennel Soup served in a bowl garnished with fresh dill and chopped vegetables.

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A light Detox Celery & Fennel Soup served in a bowl garnished with fresh dill and chopped vegetables.

Detox Celery & Fennel Soup is the perfect remedy for those seeking a lighter meal option packed with nutrients. This soup is made with fresh celery, aromatic fennel, and leeks, creating a refreshing blend that is not only delicious but also revitalizing. Ideal for those looking to cleanse their palate or simply enjoy a nourishing bowl of goodness, this soup can easily become a staple in your healthy eating routine.

This soup offers a wealth of health benefits. Celery is well-known for its high water content and rich array of vitamins and minerals, helping to keep you hydrated while providing essential nutrients. Fennel, on the other hand, is praised for its digestive properties and can help alleviate bloating and discomfort. Together with leeks and fresh dill, this soup boasts anti-inflammatory properties and is a great way to support your overall health and well-being.

This Detox Celery & Fennel Soup is perfect for various occasions. Serve it as a light starter at a dinner party, enjoy it as an easy lunch meal during a busy week, or use it as a comforting dish after a day of indulgence. Its light and refreshing flavor makes it an excellent choice for spring and summer gatherings, or as part of a cozy autumn meal. Whatever the occasion, this soup is sure to impress the palate!

A light Detox Celery & Fennel Soup served in a bowl garnished with fresh dill and chopped vegetables.

Detox Celery & Fennel Soup: A Light and Cleansing Delight

Recipe by Lena Caldwell

Difficulty

Beginner

Servings

4 servings

Prep time

15 Mins

Cooking time

25 Mins

Ingredients

  • 500g fresh celery
  • 300g fennel bulb
  • 200g leeks
  • 1 liter vegetable broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh dill, for garnish

Instructions

  1. Start by washing and chopping the celery, fennel, and leeks.
  2. In a large pot, add a little olive oil and sauté the leeks until they become translucent.
  3. Add chopped celery and fennel to the pot, cooking for another 5 minutes.
  4. Pour in enough vegetable broth to cover the vegetables and bring to a boil.
  5. Reduce heat and let it simmer for about 20 minutes, or until the vegetables are tender.
  6. Use an immersion blender to puree the soup until smooth.
  7. Season with salt and pepper to taste, and stir in fresh dill just before serving.
  8. Garnish with a drizzle of olive oil and reserved chopped vegetables, then serve warm.

Nutrition Facts

Calories

150

Carbs

18

Protein

4

Fats

8