At the start of spring, when the season of airy and shorter clothes is approaching and fasting is coming up, we realize that a little relief would be good for our body.

Of course, we also like to accept every gram less on the scales.

Let’s decide from time to time for a soup or smoothie day, not to lose primarily kilos, but to relieve our digestive tract, which has to perform at its best every day.

Just give our body some rest.

How about such a day, once a week, to make our diet more conscious again and to give our digestion the chance to regenerate.

The following recipes are easy to implement and taste really delicious. One could almost forget that this is a relief day.

The green smoothie-glow drink with aloe vera, pear and spinach provides a really delicious change in the glass.

Ingredients for 2 portions

1 apple
1 pear
1/2 cucumber
1 handful baby spinach
juice of 1 lime
5 – 7 fl oz water
1-2 tbsp Organic Ginger Juice
3 tbsp Organic Aloe Vera Direct Juice

Mix all ingredients vigorously in a mixer and enjoy fresh.

And for the evening or in between a delicious soup to remove and purify.

With less than 200 calories per serving, this soup warms us from the inside and provides our body with many minerals and vitamins.

Vegetable soup made from roasted paprika

Paprika is a low-calorie power vegetable. It contains a great nutrient mix and is full of vitamin C. It is also very tasty, especially when roasted and then processed into a fine soup.
In addition to paprika, leek also rounds off the flavour of the soup perfectly. And the very best? This soup has only 160 calories per serving.
This soup gets by with few ingredients, because the roasted paprika develops a great aroma in the oven, and tastes surprisingly special.

And, this soup is very easy to make.

Ingredients for 4 portions

6 red peppers
1 red onion
7 oz leek
7 oz celery
5 – 6 stems oregano
3 tbsp olive oil
34 fl oz vegetable broth
1 – 2 tsp smoked paprika powder
salt
Pepper from the pepper mill

Preparation

Step one:

Halve the peppers, clean, wash and place on a baking sheet lined with baking paper with the skin side up.
Roast in a preheated oven (electric stove: 347 °F or gas: see manufacturer) for about 20 minutes.

Step two:

In the meantime, peel the onion and cut into small cubes. Clean and wash the celery and cut into small pieces.
Remove the peppers from the oven, allow to cool a little and peel off the skin.
Cut the peppers into pieces.

Step three:

Wash the oregano, shake dry and pluck the leaves.

Step four:

Heat oil in a saucepan, fry onions, leeks and celery in the saucepan over moderate heat, turning for 2 – 3 minutes.
Add the paprika and 3/4 of the oregano.
Add the broth and simmer for about 20 minutes over a low heat, stirring occasionally.

Step five:

Season with paprika powder, salt and pepper.

Step six:

Puree the soup finely with a hand blender and sprinkle with freshly ground pepper and garnish with the remaining oregano.

We have another fantastic recipe here that is also very easy to prepare:

Mediterranean tomato soup

Ingredients for 4 portions

2 spring onions
1 clove of garlic
3 tbsp olive oil
1 tbsp tomato paste
17 fl oz vegetable broth
1 tin ( 15 fl oz) peeled organic tomatoes
salt
Pepper from the pepper mill
Sweet paprika powder
1 small tin of white beans
1 small courgette
2,65 oz cherry tomatoes
7 stems thyme

Preparation

Step one:

Wash and clean the spring onions.
Cut the green and white parts separately into fine rings. Peel the garlic and chop coarsely.
Heat 1 tbsp olive oil in a saucepan and sauté the light onion rings and the garlic for 2-3 minutes.
Stir in the tomato paste and sauté for 2 minutes.
Deglaze with the vegetable stock and add the canned tomatoes.
Season with salt, pepper and paprika powder and simmer covered for 20 minutes.

Step two:

Pour the beans into a sieve and rinse under cold water.
Wash, clean and halve the courgettes lengthwise.
Cut into fine slices.
Wash and quarter the cherry tomatoes.
Heat 2 tbsp olive oil in a pan.
Fry the zucchini in it while turning for about 5 minutes until golden brown.
Add tomatoes, beans and green onion rings and fry for about 1 minute.
Season the vegetables with salt and pepper and set aside.

Step three:

Wash the thyme, shake dry and finely chop the leaves of 3 stems.
Add the chopped thyme to the soup, puree with a hand blender and season to taste again.
Arrange the soup in bowls and spread the fried vegetables in the middle.
Garnish with the remaining thyme and serve immediately.

Delicious with the soups: Wholemeal bread

Tip:

In addition to light food, relief also means relieving stress and mental stress.

Exercise in the form of a walk can work wonders.

But a short meditation, breathing exercise or a relaxing yoga session can also help to slow down everyday life in a gentle way and to find yourself – whether in the morning or in the evening before going to bed.

An evening by candlelight, a warm bath or reading a beautiful book: cosiness can make us forget the hectic pace of everyday life for a moment.

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