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Dietitian Susie Burrell shares the easy ‘detox’ soup recipe she swears by

Dietitian shares the easy ‘detox’ soup recipe she makes to quickly and easily reset her body after a blowout

  • Dietitian Susie Burrell shared the quick and easy ‘detox’ soup recipe she loves
  • The Sydney health expert likes to enjoy it after a blowout or binge weekend
  • The soup features plenty of veg; Susie likes it blitzed with some Parmesan on top
  • Hundreds who saw the recipe said they would be making it this weekend 

A leading dietitian has shared the quick and easy ‘detox’ soup recipe she makes when she wants to reset her body after a blowout or binge weekend.

Susie Burrell, from Sydney, said she likes this particular vegetable soup blitzed and topped with Parmesan and broccoli.

It always serves to make her feel better after she has had a particularly indulgent time with food or wine.

A leading dietitian has shared the quick and easy ‘detox’ soup recipe she makes when she wants to reset her body after a blowout or binge weekend (the soup pictured)

To make between six and eight servings of the soup, Susie said you’ll need a host of vegetables, including a leek, an onion, chopped tomatoes, a carrot, pumpkin, celery and broccoli.

You’ll also want some olive oil, vegetable stock and Parmesan to put on top. 

‘To start, heat the olive oil with onion in a large saucepan,’ Susie posted on her Instagram page.

How to make Susie Burrell’s simple ‘detox’ soup 

INGREDIENTS 

Susie shared the recipe (pictured) on her Instagram page

Susie shared the recipe (pictured) on her Instagram page

Serves six to eight 

One tablespoon of olive oil

One leek, thinly sliced

One onion, finely chopped

Two cups salt reduced vegetable stock and three cups water

420g can chopped tomatoes

One carrot, peeled and cut into one centimetre cubes

500g pumpkin, cut into one centimetre cubes 

Half a celery, chopped

One broccoli head, steamed

METHOD

1. Heat the olive oil with onion in a large saucepan. 

2. Add the leek and gently cook over a low heat until soft, then add the stock, tomatoes, carrot and pumpkin.

3. Bring to the boil, reduce the heat and simmer for 10 minutes.

4. Top with steamed broccoli and add shaved Parmesan to serve.

Source: Susie Burrell

Susie Burrell (pictured), from Sydney, said she likes this particular vegetable soup blitzed and topped with Parmesan and broccoli

Susie Burrell (pictured), from Sydney, said she likes this particular vegetable soup blitzed and topped with Parmesan and broccoli

‘Add the leek and gently cook over a low heat until soft, then add the stock, tomatoes, carrot and pumpkin.’  

Once this is done, bring the mix to the boil, reduce the heat and simmer it for 10 minutes, before topping with steamed broccoli and Parmesan to enhance the flavours.

Hundreds who saw the simple recipe said it looked delicious as well as healthy, and they couldn’t wait to try it.

‘Yum, thanks so much for sharing this,’ one commenter wrote.

‘Thank you – I’m making this this weekend,’ another added.

A third wrote: ‘I need this at the moment, bookmarking for later’.     

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