Healing Vegetable Soup – “Like Medicine for the Stomach”

This hearty, comforting, and nutrient-packed vegetable soup is light yet satisfying, making it perfect for soothing digestion, reducing bloating, or just nourishing your body with wholesome goodness. Packed with colorful veggies, herbs, and a gentle broth, it’s the kind of soup you’ll want to eat day and night!

✨ Ingredients

For the Soup:

• 1 onion, chopped
• 1–2 tbsp olive oil
• 2 leeks, chopped
• 2 stalks celery, chopped
• 1 carrot, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 2 potatoes, diced
• 2 garlic cloves, minced
• 1 chili pepper, minced (optional, for spice)
• 8 cups vegetable broth (low-sodium preferred)
• 1 tsp dried thyme
• Salt & pepper, to taste

For Serving (Optional):

• Fresh parsley, chopped
• Squeeze of lemon juice for brightness

 Instructions

1. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion, leeks, and celery. Cook for 4–5 minutes until softened.
2. Add vegetables: Stir in carrot, red pepper, zucchini, potatoes, garlic, and chili pepper (if using). Cook for 5 minutes, stirring occasionally.
3. Simmer soup: Pour in vegetable broth. Add thyme, salt, and pepper. Bring to a boil, then reduce heat and let simmer uncovered for 25–30 minutes until vegetables are tender.
4. Finish: Taste and adjust seasoning. For extra brightness, add fresh parsley and a squeeze of lemon juice before serving.
5. Serve hot: Enjoy plain or with a slice of whole-grain bread.

 Notes

• You can blend half the soup with an immersion blender for a creamier texture while keeping chunks.
• Add greens like spinach or kale at the last 5 minutes for extra nutrition.
• Use sweet potatoes instead of regular potatoes for a slightly sweeter and gut-friendly option.
• This soup tastes even better the next day, as flavors deepen.

 Tips

• Make it a detox soup by skipping potatoes and adding cabbage or broccoli.
• If you prefer a spicy version, add cayenne pepper or extra chili.
• Freeze in portions for quick meals—lasts up to 3 months.
• Add beans or lentils if you want a protein boost.

 Servings

• Makes 6–8 servings (about 1½ cups per serving).

 Nutritional Info (per serving, without toppings)

• Calories: ~150
• Protein: 3 g
• Carbohydrates: 25 g
• Fat: 4 g
• Fiber: 5 g
• Sodium: ~500 mg (depends on broth used)

 Benefits

• Gentle on digestion – packed with fiber-rich veggies that aid gut health.
• Anti-inflammatory – onions, garlic, and chili can help reduce inflammation.
• Low-calorie but filling – great for weight balance.
• Rich in vitamins & minerals – vitamin A (carrots), vitamin C (peppers), potassium (zucchini & potatoes).
• Hydrating – high water content helps flush toxins and hydrate the body.

❓ Q/A

Q1: Can I make this in a slow cooker?
A: Yes! Add everything to the slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4 hours.

Q2: How long does it keep in the fridge?
A: Up to 4–5 days in an airtight container.

Q3: Can I freeze it?
A: Absolutely! Freeze in freezer-safe containers for up to 3 months.

Q4: Is it good for stomach problems?
A: Yes—this soup is light, low in fat, and full of fiber, making it soothing for digestion. Just skip chili if you’re sensitive to spice.

Q5: Can I make it more filling?
A: Add chickpeas, white beans, quinoa, or lentils for a protein-rich twist.