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Detox leek, carrot & white bean soup (vegan & GF)

Soupe détox poireaux, carottes & haricots blancs (vegan & sans gluten)Detox leek, carrot & white bean soup (vegan & GF)

A tasty and easy-to-make Detox leek, carrot & white bean soup (vegan & GF) ! Put all the ingredients together and simmer gently. Add fresh herbs, nuts and a drizzle of oil just before serving for a complete, healthy and detoxifying meal.


Leeks are rich in prebiotic fiber, which supports our intestinal microbiota by encouraging the development of good bacteria.

Leeks are rich in sulfur compounds, offering anti-cancer properties. Leeks are rich in vitamin B9, vitamin E, which protects our tissues from oxidation and acts against tissue aging, and iron.


Carrots are very rich in vitamin A, which contributes to good vision, optimal immune system function and iron metabolism.


Walnuts are very rich in omega-3, an essential fatty acid that our bodies cannot synthesize and that we must provide through our diet. Omega-3 are anti-inflammatory and help prevent chronic diseases.

Detox leek, carrot & white bean soup (vegan & GF)


Serves 3-4

  • 2 leeks

  • 4 large carrots

  • 1 white onion

  • 4 garlic cloves

  • approx. 500 g white beans (if canned, remove water)

  • thyme, rosemary, bay leaf

  • pinch unrefined salt

  • 1 liter water


  • walnuts

  • fresh parsley

  • nutritional yeast for sprinkling

  • oil (olive, camelina, linseed)


  1. Prepare the vegetables: chop the leek, carrots, onion and garlic.

  2. Place all the chopped vegetables, thyme, bay leaf and rosemary in a casserole dish and add 1 liter of water. Cover and simmer over very low heat for around 45 minutes, with a very gentle boil.

  3. When the vegetables are cooked, add the white beans, then blend 1/3 of the soup. You can blend directly in the pot, or take some of the vegetables and beans and blend them in a blender.

  4. Add the nutritional yeast, then simmer on a very low heat just long enough to warm up the white beans. If your soup is too liquid for you, simmer uncovered to allow the broth to evaporate a little.

Just before serving, add walnuts, chopped parsley and a drizzle of oil to each bowl. Enjoy this soup with a sourdough bread.



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