I did the soup detox last year and followed the soup maker recipes however I found the the soups too bland so I have refined the process again!
The best way to make the soup is cut the veggies into pieces and fill the largest clip lock bag, which will fit your pressure cooker or large pot.
Use 1 cup stock and balance water
No need to cover the vegetables with water, just ensure the pot has ¾ water or your soup will be too watery
Cook and then blend
Each soup will make approximately 6 plastic takeaway containers.
I have the following recipes because I found the soups in the recipe book too bland 😛
Cut up pumpkin, sweet potato, onions, half a knob of ginger
Use water and stock as per above instructions
Place in pressure cooker
Use soup function on 10 mins only
At the end once of the pressure is released, I add in 2 bunches of cut up coriander and stir. The coriander will cook in the heat. Add pepper and salt to taste
Once cooked you can blend.
Broccoli, onion, 2 bunches of spinach, celery, chicken stock and water
Add the spinach at the end of the cooking process.
Blend and add salt and pepper to taste
Onion, zucchini, baby spinach, chicken stock, water
Salt pepper, cook and blend
Cauliflower, leeks, chicken stock, water, salt, pepper
Cook as per above instructions
Carrots, pumpkin and beetroot, celery
Add chopped shallots at the end
Cabbage, spinach, yet to decide on the other ingredients…..depends on the inventory in the fridge.
Enjoy and get healthy!
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