A detox soup bowl filled with colorful veggies and a few noodles to detox from all that gravy and sweets we’ve had over the holidays. Simple, healthy and yummy!
Rainbow Soup is a great way to give a break to our stomach after all the holidays excess. The idea here is mainly to eat a big bowl of soup filled with vitamins and easy on the stomach. I’ve used udon noodles but it could be a rice noodle (Banh pho). It’s an Asian soup idea, although the flavors are not, it’s mainly just the format that is asian. You can use the veggies leftovers from your fridge, for mine, I’ve used a mix of red cabbage, carrot, scallions, zucchini and pepper. None of the veggies are pre cooked, this way they keep all their vitamins intact and give a nice crunchy bite to the soup.
Detox
Holiday season is always heavy on the stomach and there is no getting around it, we all gain weight during those few weeks of excess. Well this soup is a welcomed, simple and healthy break to this excess of gravy and sweets consumed during the holidays. It can also be adapted to your own taste or whatever is left in your fridge. I mean if you still have a leftover of turkey, go ahead add some to the soup, as long as you add some color and lots of veggies it’s going to be a great soup.
So let’s make this holiday detox bowl!
Rainbow Holiday Detox Soup
Makes 2 portions | Difficulty: too easy | Preparation: 15 minutes
Ingredients
- 1 liter of turkey br
oth or oriental veggie broth
- 200g of udon (wheat) or banh pho (rice) noodles
- 1 carrot cut in small sticks (juliennes)
- 100g of red cabbage finely sliced
- 1 egg
- 1 zucchini cut in thin slices
- 1/4 bell pepper
- few scallions
- salt, pepper (or fish sauce to replace salt)
Directions
- Cook the egg for 10 minutes in barely simmering water
- Cut all the veggies
- Pre cook al dente the noodles in boiling water, drain and pass under cold water (this will make them hold better in the warm soup afterwards)
- Bring the broth to a boil
- Add the noodles for 1 minutes to heat them up again
- Add the noodles, in the bottom of pre warmed bowls, the vegetables, egg and finally the broth
- Add a bit of fish sauce, or salt and pepper
- Serve
Enjoy!
I love all the vibrant colours in this soup. Perfect anytime. 🙂
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This looks like one of the lightest and freshest soups ever! So bright and colourful! I have to admit – I’ve never had turkey broth but it sounds delicious. I love the addition of an egg for extra protein!
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Thanks!
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Thank you for your beautiful detox soup. It is nice to have something light and nourishing at this time. We made broth from the bones of our Christmas turkey and have it in the freezer now. Happy New Year!
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Thanks Cathy!
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What beautiful colours! I love the vegetable combination and it’s so resourceful to use turkey broth after all of the leftover birds from the holidays. It’s almost like a soup/salad combo (my two favourite foods!) and I think the crunchy veggies would be fantastic.
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Thanks!
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I love this fresh and healthy soup after all the heavy holiday foods. Exactly what we all need!
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I agree, we need to give a break to our stomachs.
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One of my goals is healthy eating…I’m going to give this a try…maybe add some ginger.
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Ginger sounds great!
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*Now* I know what to make for dinner when the ham I was planning on baking takes too long (inevitably) and I get hangry and veggie-cravy.
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