Green Detox Spring Soup

Clean all your veggies: remove the hard stalks of the asparagus, peel the external part of the celery, cut the broccoli in florets, and clean the zucchini. Chop the veggies into half-inch cubes.

Finely chop shallots and celery, mince the garlic.

Prepare the broth: bring the water to boil in a pot and then add the cube of vegetable broth with turmeric. Turn the heat to low.

Put olive oil in another pot, then once warm, add the shallots, celery and garlic and a pinch of salt. Cook until the shallots are translucent, then add the broccoli and the zucchini and cook for 3 minutes.

Add the broth to your veggies pot and bring to a boil. After 10 minutes, add the asparagus and the peas and cook for 10 more minutes. Switch off the stove but keep the pot on the heat.

Serve it with a mix of baby spinach, chopped parsley and basil, a pinch of pepper and 2 slices of toasted whole wheat bread.