A detox, low-carb, fat burning soup recipe that will slim and trim your belly

I made this soup yesterday and it made my body feel so good I knew I had to share the recipe.

Detox is a funny word, agreed, but all I’m talking about is “correcting” or “balancing” the feeling we all get when we have eaten too many bad fats, greasy foods and been careless with our diet. So this is that soup, for when you know you feel gross and want to get back to feeling great.

There’s a “blitz”, “Vogue”, low-carb, fat burning diet that models drink when they want to lose weight or shape up because that’s their profession! I recently noticed that a model in New York City had detoxed with a soup similar to this.

She looked so great, that I did a bit of research. This is what I came up with:


1/2 head of green cabbage
1 cup broccoli florettes
1 cup cauliflower florettes
1/2 cup diced tomato, green pepper and onion mixture
Virgin olive oil for light frying
1 tablespoon split mixed daal lentils (substitute yellow split peas, split mung beans or small red lentils)
1 teaspoon garlic, minced
1 teaspoon ginger, minced
10 black peppercorns
1 bay leaf (optional)
1 L chicken or vegetable broth
1 L filtered cold water
1 cup raw chopped spinach
1 teaspoon Marmite
Dijon mustard to taste, after serving


  1. In large soup pot, fry daal, Ginger, garlic, diced tomatoes, diced onions, diced green pepper and black peppercorns in olive oil until onions are translucent, about seven minutes.
  2. In a separate sauce pan, fry broccoli and cauliflower florettes in olive oil and spice mixture of your choice over medium to high heat, for 5 to 7 minutes. This will bring out the flavor of these cruciferous vegetables.
  3. Add chopped cabbage, water, broccoli and cauliflower sauté & vegetable stock to soup pot, reduce heat to low, cover and let simmer for 30 minutes. Stir occasionally. If you wish, add more water.
  4. Turn off heat, stirring marmite and chopped raw spinach. Serve. Keep remainder covered. Eat as much as you want until pot is finished.
  5. After serving, stir in a teaspoon Dijon mustard to your bowl a kick of flavour if you wish. Remove black peppercorns if you do not wish to eat them.

This soup was fresh, clean and delicious. The best part was how my body felt after eating it, and nothing else. That is the trick to getting the benefits of this soup. Try and eat this soup as much as you can, before eating other things.


I sautéed my broccoli and cauliflower florettes in olive oil and a spice mixture containing salt, red chili, Tumerick, fenugreek seed, cumin, coriander, cinnamon and mutard seed


Black peppercorns add a great flavor to the soup. I add them right in the beginning when I am sautéing my lentils, onions, tomatoes, peppers, garlic and ginger.


you can add salt to your soup if you wish. I used this vegetable stock, which is high in sodium, so I didn’t add any more salt.


marmite is a natural byproduct from fermented brewers yeast. I feel 1 teaspoon of marmite adds depth to the flavor of the soup and richness. The ingredients of marmite are yeast extract, Salt, vegetable extract, niacin, vitamins B1, B2, folic acid and B12.

And there you have it. Healthy, slimming detox type soup that will clean out your body, clear out your eyes and bring you back on a healthy track.

Let me know what you think! What are your favorite “detox” eating ideas? Do you even believe in detox type eating??



8 thoughts on “A detox, low-carb, fat burning soup recipe that will slim and trim your belly”

  1. you know some good onion soup recipes? I got about 10 yellow onions….but never cooked an onion soup in my life.


    1. All I know is that you cook them in red wine and butter or something like that? Until they caramelize? And then put them in a rich beef broth? Top with French bread and Gruyere cheese? It’s a French thing… But I’m not an expert on how to make it :))

      Liked by 1 person

    2. This soup looks delicious! I have a lot of these ingredients in my CSA basket so will try it!

      For the onion soup – thinly slice all 10 yellow onions. Put some butter in a pan and add the onions. Cook FOREVER until the onions are really dark brown (you will probably think they are burnt but don’t worry). Stir often and eventually cover so that condensation forms. Use that liquid to soften the browned bits stuck to the pan. Once your onions are reduced to nothing and super-brown, add stock. Rick beef broth is traditional but good chicken stock is also nice. Season. Ta da!

      Liked by 1 person

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