Healing Vegetable Soup
A version of this soup was on repeat during my Crohn’s disease healing phase. It is packed with hearty and nutritious vegetables and easy on the digestion.
- Prep Time: 10-15 minutes
- Cook Time: 30 minutes
- Total Time: 40-50 minutes
- Yield: 4-6 serves 1x
- Category: Dinner, Lunch
- Method: Boiling
- Diet: Dairy-Free, Gluten-Free, Low FODMAP, Vegan, Vegetarian
Ingredients
· 2 celery stalks, chopped
· 2 large carrots, peeled and chopped
· 2 large potatoes, peeled and chopped
· 1 medium sweet potato, peeled and chopped
· Wedge of Jap pumpkin, skin removed and chopped into chunks
· 1 medium zucchini, chopped into chunks
· 1 Bay leaf
· 1 tsp Italian herb mix (optional)
· Enough water to cover the vegetables
· Pinch of iodized sea salt, Nori or Dulce flakes to serve
Instructions
Heat a large heavy-based saucepan over medium-high heat, then add all the chopped vegetables, plus the bay leaf and Italian herb mix. Add enough water to cover the vegetables.
Bring to the boil, then simmer on low-medium heat until all the vegetables are soft.
Remove from the heat and remove the bay leaf. Allow soup to cool before transferring to a high-speed blender. Blend until smooth and return to the saucepan for re-heating.
Serve with sea salt, Nori or Dulce flakes.
Notes
Feel free to add small amounts of onion, leek, garlic or spring onion if you can tolerate them.
Find it online: https://eatplantsforhealth.com.au/healing-vegetable-soup/