- 1 tbsp olive oil
- 1 cup onions
- 2 cup carrots
- 1 pinch sea salt
- 4 cup low-sodium veggie broth
- 1/2 cup chopped parsley
1. Chop parsley, celery, carrots and onions.
2. Place olive oil and vegetables in saucepan.
3. Add 4 cups of low-sodium veggie broth.
4. Let mixture simmer for 10 minutes.
5. Drink one cup before lunch and dinner.
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