5 Cups Filtered Water
2 Red Onions
1 White Onion
1 Full Celery Heart
4 Garlic Cloves
1 Green Bell Pepper
1 Tsp. Garlic Powder
1 Tsp. Sea Salt (to taste)
1 Tbsp. Basil
¼ Tsp. Turmeric
Freshly Ground Black Pepper (to taste)
4 Bay Leaves (optional)
1 Lb. Kelp Noodles
2 Parsnips
1 Yucca
2 Green Squash
1 Butternut Squash




  • Pill, clean and cut the red onion, white onion and bell pepper. Cut into medium size cubes.

  • Thoroughly clean each celery stock; cut off the dry ends and cut each stock in half. Keep as much of the leaf on as possible.

  • Place the red onion, white onion, bell pepper and celery into a deep pot.

  • Cut and pill the garlic cloves, smash them and throw them into the pot with the other vegetables.

  • Add the garlic powder, sea salt, basil, turmeric, ground black pepper, and bay leaves into the pot.

  • Add the filtered water (enough to fill the pot) and boil for 45 minutes on medium-high heat.

  • While the vegetable stock is cooking prepare the vegetables and kelp noodles for the second phase of the soup.

  • Remove the kelp noodles from their package and place them in medium-size bowl with water. Make sure to detangle as much as possible and allow them to sit in water.

  • Pill, clean and cut the butternut squash, green squash, parsnips, and yucca into medium size cubes.

    • The Yucca has a thick spine in the center. Cut the Yucca length-wise and cut in half. Pill the spine and pull it off and scrape any remainder off the yucca root. Rinse and cut into small halves.

    • When cleaning and cutting the butternut squash, make sure to remove all seeds from the center.

  • Once the vegetable broth is done cooking; remove and discard all the cooked vegetables from the broth and filter the broth into a large bowl removing all bits from the broth.

  • Wash the pot and reuse. Place the cut butternut squash, green squash, parsnips, and yucca into the deep pot and add the broth.

  • Add 1 tsp. of sea salt, 1 tbsp. of organic lemon juice (optional) and some grounded black pepper.

  • Cook for 35-45 minutes on medium heat. When done all the vegetables should be soft.

  • Once the vegetables are cooked; add the detangled kelp noodles and allow to simmer for 5 minutes.

  • Turn the eye down to low and let the soup sit for an additional 5 minutes.

  • Serve and enjoy. Add salt and pepper to taste!​

Optional: If you have a taste for protein, add an egg.

On a separate pot; add 1 ½ cups of the vegetable soup.

Heat up soup, once boiling add one fresh egg.

Gently place/pour the egg into the soup. (make sure not to break the yolk)

To poach the egg, allow it to cook for 3 minutes.

Lower heat to low and cook for 1 more minute.


All the white part of the egg should be well cooked and the yolk should be soft and slightly runny.


Serve and enjoy!

Storing: Before placing the remainder of the soup in the refrigerator allow it to completely cool.


The information provided on this site is not intended to diagnose, treat, cure or prevent any disease.

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