Ketogenic Vegetable Juice

 


  • 1 tablespoon of olive oil
  • 1 celery stalk
  • 2 onions
  • 2 leeks
  • 1 fennel
  • 2 cloves of garlic
  • 2 sprigs of fresh thyme
  • 1/2 bunch of parsley sprigs
  • 2 teaspoons of salt
  • 6-7 black peppercorns
  • 135,25 oz of water

After cleaning all the vegetables, cut them into large pieces. In a large saucepan, first put the olive oil and heat the oil.

Take all the ingredients except the parsley stalks and celery leaves into the pot and sauté for 2-3 minutes.

Add water, salt and pepper to it. After it starts to boil, cook on low heat for 40-50 minutes.

Finally, add the parsley stem and celery leaves and leave to cool. After it cools, pass it through a strainer and make it ready for use.

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