Ingredients:

• 2 stalks celery
• 1 cup green cabbage
• 1 cup Chinese cabbage
• 1 broccoli florets
• 1 bunch of scallions
• 1 tomato
• 1 leek
• 1/2 shallot
• 1/2 zucchini
• 1/2 cucumber
• 1/2 red paper
• 2 cloves garlic
• 1 fresh chili pepper
• Water or vegetable broth to cover

Cut all vegetables, put into your pot, and cover with the broth or water. Bring to boil and let simmer for about 5-8 minutes. If you want, add some salt, pepper, and fresh herbs.

Be firm in your decision. If you eat nothing but this soup for a day or two, you will see the result. And believe me, you will want to repeat these “soup days” again soon. Happy cleansing!

• Chopped mushrooms – 200 gm
• Chopped onion – 1 (medium size)
• Crushed garlic – 2 flakes
• Butter or margarine – 2 tbs
• Milk- 250 ml
• Chicken or vegetable stock (or water) – 4 cups
• Flour – 2 tbs
• Black pepper and salt – to taste

Method:

• Melt the butter in a pan. Add the onion and garlic and cook, stirring, for 10 minutes or until onion is soft. Add the remaining butter and the mushrooms and cook, stirring, for 5 minutes or until the mushroom is soft.
• Add the stock, raise the heat and bring to a boil.
• Remove the mushroom mixture from the heat.
• Mix the corn flour with milk. Gradually add this to the mushroom solution stirring constantly to prevent the mixture from curdling. Place it in fire and boil for 3 minutes.
• Add salt and pepper.
• Decorate the soup with coriander leaves, parsley or dill.
• Enjoy!