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Introduction
Whether you’re feeling under the weather or simply craving a light, nurturing meal, a soothing vegetable soup can be the perfect answer. Packed with hydrating broth, easy-to-digest vegetables, and calming herbs, this gentle soup helps ease digestion, reduce inflammation, and restore your body’s balance. This recipe is specially crafted to be easy on the stomach while still delivering warmth, flavor, and nutrition.
Ingredients
1 tablespoon olive oil
1 small leek (white part only), thinly sliced
1 small carrot, diced
1 celery stalk, chopped
1 small zucchini, chopped
1 medium potato, peeled and diced
1 teaspoon grated fresh ginger
1 clove garlic, minced (optional for sensitive stomachs)
4 cups low-sodium vegetable broth
1 bay leaf
Salt to taste (optional)
Fresh parsley or dill, chopped (for garnish)
Instructions
Heat the oil in a medium-sized pot over low heat. Add leeks and cook gently for 3–4 minutes until softened, but not browned.
Add the carrot, celery, and ginger, stirring for another 2 minutes.
Toss in the zucchini, potato, and garlic (if using). Stir briefly, letting the flavors blend.
Pour in the vegetable broth and add the bay leaf.
Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until all vegetables are tender.
Remove bay leaf. If desired, use an immersion blender to lightly puree the soup for a smoother texture, or leave it chunky.
Taste and season with a small pinch of salt if needed.
Ladle into bowls and garnish with fresh herbs.
Serving and Storage Tips
Best Served: Warm, with a slice of plain toast or rice crackers if your stomach is sensitive.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze this soup for up to one month. Thaw overnight in the fridge and reheat gently.
Variations
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