Detox broth by Kai Müller

By gently simmering many different types of vegetables, the nutrients they contain dissolve and form the core of the nourishing effect of the broth. By adding special foods, such as ginger, turmeric or kombu, you can increase the nutritional value of your vegetable broth even further. In this way you provide your body with additional vitamins, minerals and trace elements. The additions mentioned above, for example, increase the concentration of vitamins A and C, but also potassium, calcium and iodine in the vegetable broth.

Vegetable broth is often referred to as base soup because it has a tremendously positive effect on the body’s pH. For fasting cures, it is therefore often integrated as a basic drink. But also in everyday life, the consumption of vegetable broth makes a helpful contribution to counteract acidification of the body.

If you want to lose weight or detoxify your body in between, vegetable broth is ideal for this! No matter which diet you follow, several cups of vegetable broth a day can often improve the result! This prevents dehydration, for example, because vegetable broth not only provides enough liquid, but also contains important nutrients, vitamins and trace elements. In this way, the cells are adequately supplied and nourished, which is essential for every detoxification and detoxification treatment and also contributes to healthy weight loss.

Especially in the cold season you can optimally support and strengthen your immune system with vegetable broth. With tiredness, lack of energy or a developing cold you can immediately feel the invigorating and strengthening effect of a vegetable broth!

Healthy recipe – Detox broth by Cal Reiet


350 ml of vegetable stock
20 g of carrot
10 g of green asparagus
10 g of zucchini
10 g of celery
10 g of broccoli
5 g of turnip
3 g of wakame
3 g of kombu
15 g of spinach puree
3 g of turmeric root
3 g of ginger
1 dash of sea salt
2 tbsp of edible flowers and herb mixture


Sauce pan
Tea pot set


Place all the ingredients into a sauce pan, except spinach puree, and simmer for 5 minutes.
Add spinach puree then season with sea salt and pepper.
Strain the broth and serve in a tea pot with bowl and flower + herb mixture.