I made this celery soup three times a week and lost 20 kg! Vegetable cream soup.

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  • 1 tbsp olive oil
  • 1 onion (chopped)
  • 3–4 stalks of celery (chopped)
  • 2 carrots (sliced)
  • 1 zucchini (optional, for creaminess)
  • 1 garlic clove
  • 1 small potato (for texture)
  • 1 liter of water or vegetable broth
  • Salt, pepper, turmeric (optional), and parsley to taste

Instructions:

  1. In a pot, heat the olive oil and sauté the onion and garlic until soft.
  2. Add the celery, carrots, potato, and zucchini. Cook for 5 minutes.
  3. Pour in the water or broth, bring to a boil, then simmer for 20 minutes until the vegetables are soft.
  4. Blend with a hand blender until creamy.
  5. Season to taste and top with fresh parsley.

Eat a warm bowl of this soup before meals to feel full faster.
Replace one meal per day with a big bowl of this soup for a satisfying and nutritious option.
Make this soup 3–4 times a week to enjoy consistent results.

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