Medicine for My Stomach” Vegetable Soup

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Ingredients:

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 small zucchini, chopped
  • 1 medium potato, peeled and cubed
  • 1 cup cabbage, shredded
  • 1 handful spinach or kale (optional)
  • 1 small tomato, chopped (or 1/2 cup canned)
  • 5 cups vegetable broth (low sodium) or water
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • Salt and black pepper to taste
  • Juice of 1/2 lemon (optional, at serving time)

Instructions:

  1. Sauté the base: In a large pot, heat olive oil over medium. Add onion and garlic, sauté for 2–3 minutes until softened.
  2. Add veggies: Stir in carrots, celery, zucchini, potato, and tomato. Cook for another 5 minutes, stirring occasionally.
  3. Spice it up: Add turmeric, cumin, salt, and pepper. Mix well.
  4. Simmer: Pour in broth/water. Bring to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes until vegetables are soft.
  5. Add greens: Add cabbage and spinach/kale. Simmer for another 5 minutes.
  6. Finish: Taste and adjust seasoning. Add lemon juice just before serving for brightness.

Tips:

  • For gut healing: Add a pinch of grated fresh ginger.
  • For protein: Add cooked lentils or shredded chicken.
  • Gentler version: Skip spices if your stomach is sensitive—just use herbs like parsley or dill.

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