Cleanse Your Intestines and Support Your Liver with This Herbal Medicine (Page 3 ) | September 4, 2024

Annonce:

Prepare the Vegetables
- Start by washing the fennel, carrots, and potatoes thoroughly.
- Chop the fennel bulb, carrots, and potatoes into small, uniform pieces to ensure even cooking.
Cook the Vegetables
- In a large pot, bring 1 liter of water to a boil.
- Add the chopped fennel, carrots, and potatoes to the boiling water.
- Reduce the heat and let the vegetables simmer for about 20-25 minutes, or until they are tender.
Season the Soup
- Season the soup with salt, pepper, and paprika to taste. These spices not only enhance the flavor but also provide additional digestive benefits.
- Stir well to ensure the seasonings are evenly distributed.
Prepare the Yogurt Mixture
- While the vegetables are cooking, prepare the yogurt mixture.
- In a bowl, combine the 200 grams of yogurt with the juice of 1 lemon.
- Mince the 2 cloves of garlic and add them to the yogurt mixture. Stir well to combine.
Blend the Soup
- Once the vegetables are cooked, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can transfer the soup to a regular blender in batches.
Combine and Serve
- Pour the pureed soup back into the pot and stir in the yogurt mixture until well combined.
- Heat the soup gently over low heat until it is warmed through, but do not let it boil.
- Serve the soup hot, garnished with a sprinkle of paprika or a few fennel fronds for extra flavor.