Description
Building a Crohn’s-Friendly Soup offers a comforting and nutritious solution for those seeking warmth without digestive distress. This creamy, veggie-packed soup features tender carrots, celery, zucchini, and spinach simmered in low-sodium chicken broth. Perfect for chilly evenings or cozy gatherings, this easy-to-make dish delights the palate while being gentle on sensitive stomachs.
Ingredients
Scale
- 2 cups carrots (diced)
- 1 cup celery (diced)
- 1 cup zucchini (diced)
- 2 cups fresh spinach
- 4 cups low-sodium chicken broth
- 2 tablespoons olive oil
Instructions
- Wash and dice the carrots, celery, and zucchini into small pieces.
- In a large pot, heat olive oil over medium heat. Add diced carrots and celery; sauté for about five minutes until softened.
- Add diced zucchini and cook for an additional four minutes.
- Pour in the chicken broth and bring to a gentle boil. Reduce heat; let simmer for at least 15 minutes.
- Stir in fresh spinach during the last two minutes of cooking until wilted.
- Blend the soup with an immersion blender until creamy but still textured. Serve hot with a sprinkle of cracked pepper or drizzle of olive oil.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg