Diuretic Vegetable Soup

20 min 4 servings


90 Kcal
3.6g Fat
13.7g Carbs
10.3g Net Carbs
4.4g Sugars
2g Protein


  • 6 asparagus
  • 1 fennel bulb
  • 3 celery stalks
  • 1 sweet potato
  • 1 onion
  • 4 garlic cloves
  • 1 tbsp olive oil
  • A small bunch of parsley
  • Sea salt and pepper to taste


  1. Chop and sweat the onion with the crushed garlic on medium heat with a tablespoon of olive oil for 5 minutes. Add the roughly chopped asparagus, fennel, celery, and sweet potato (rinsed and unpeeled). Season with salt and pepper to taste and cover the vegetables with filtered water. Bring it to boil, then lower the heat and let it simmer for 30-45 minutes. Add the roughly chopped parsley and switch the heat off.
  2. You can either blend the soup (I use a hand blender) or leave it as it is if you prefer to have the vegetables in cubes.
  3. This soup can be stringy because of the fennel and the celery, but I like it this way as it provides extra fiber to cleanse the colon!


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

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