Diuretic Vegetable Broth

20 min 1 servings


80 Kcal
2.2g Fat
9.1g Carbs
8.4g Sugars
6.7g Protein


  • 1 fennel (cut in half)
  • 3 celery sticks cut in half
  • 1 carrot whole
  • 3 asparagus whole
  • A bunch of parsley
  • Sea salt and pepper to taste


  1. Rinse the vegetables (do not peel if organic). Place all the vegetables in a large deep pan. Cover with water and bring to boil. Once the water is boiling, reduce the heat to low/medium and let it simmer for 30 minutes with the cover on. Switch off, let it cool down and remove the vegetables from the broth.
  2. This fantastic broth is packed with minerals and diuretic properties.
  3. Enjoy warm or cold!


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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