Soup: Broccoli & Asparagus

45 min 4 servings


111 Kcal
4g Fat
17g Carbs
11.1g Net Carbs
6.1g Sugars
4.8g Protein


  • 8.8oz or 250g of broccoli
  • 12.3 oZ or 350g of asparagus
  • 3 carrots
  • 1 onion
  • 4 garlic cloves
  • 1oz or 30 g of parsley
  • 1 tsp turmeric
  • 1 tsp ground ginger
  • 1 tsp sea salt or to taste
  • 1/2 tsp ground pepper
  • 1 tablespoon of olive oil
  • 1 liter of water


  1. Chop all your vegetables roughly.
  2. Sweat the onions in a deep pan on medium heat with the olive oil until they soften.
  3. Add the crushed garlic cloves and cook for another two minutes.
  4. Add all the vegetables, the spices, the salt, and pepper. Cool for a further 5 minutes in medium heat.
  5. Cover with water or vegetable broth, bring to a boil, and lower the heat. Cover the pan and simmer for around 30 minutes.
  6. Add the chopped parsley and cook for a further 10 minutes.
  7. Switch the heat off, let it cool down for a few minutes and blend.
  8. Pass the soup through a sieve to remove all the strings from the asparagus, gently pushing it through with a ladle. You can throw away the extra fiber as you go, doing this in a few steps.
  9. Once the whole soup has gone through the sieve, it is ready!


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

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