This vegetable soup is like medicine for my stomach! I eat this soup day and night! Healthy!

 

Healing Vegetable Soup for Stomach Comfort and Everyday Wellness

If you’ve ever experienced bloating, mild indigestion, or simply felt your digestive system needed a break, this vegetable soup is like a warm hug for your stomach. It’s a gentle, soothing, nutrient-packed blend that doesn’t just fill you up — it nourishes you from the inside out. I call it my “day-and-night” soup because it’s light enough to enjoy for breakfast or a midnight snack, but hearty enough to be a satisfying lunch or dinner.

This is not just another vegetable soup. It’s specifically designed to be easy to digest, using ingredients known for their calming properties on the stomach and digestive tract. Think tender vegetables, mild seasonings, gentle herbs, and a silky broth that warms you all the way through. You’ll find no heavy cream, no overly spicy seasonings, and nothing that will irritate your stomach — just clean, wholesome goodness.

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Why This Soup Feels Like Medicine for the Stomach

• Gentle Fiber: The vegetables are cooked until soft, making them easier to digest while still providing important nutrients.

• Anti-Inflammatory Herbs: Ingredients like parsley, dill, and ginger can soothe mild inflammation.

• Hydration Boost: The broth keeps you hydrated and supports healthy digestion.

• Low in Fat & Acid: No greasy aftertaste or heartburn triggers.

• Versatile Meal: Light enough for sensitive digestion, but nutrient-rich enough for overall wellness.

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Ingredients

This recipe makes about 6–8 servings, so you can enjoy it for several days or share with your family.

Base Vegetables (chopped into small bite-sized pieces)

• 2 medium carrots – peeled, diced

• 2 medium zucchini – diced

• 2 medium potatoes – peeled, diced

• 1 medium sweet potato – peeled, diced (adds gentle sweetness)

• 1 medium parsnip – peeled, diced (optional but great for stomach comfort)

• 1 cup green beans – trimmed and chopped

Digestive Soothing Add-ins

• 1 small piece of fresh ginger (about 1 inch), peeled and minced or grated

• 2–3 celery stalks, chopped

• 1 small fennel bulb, chopped (optional, helps with bloating)

Leafy & Soft Vegetables

• 2 cups baby spinach or chopped chard

• 1/4 cup fresh parsley, chopped

Broth & Seasoning

• 6 cups low-sodium vegetable broth (or chicken broth if not vegetarian)

• 2 cups water (adjust for desired thickness)

• 1 tablespoon extra virgin olive oil (optional, for a silky finish)

• 1 teaspoon sea salt (adjust to taste)

• 1/2 teaspoon turmeric powder (optional, for anti-inflammatory benefits)

• 1/4 teaspoon white pepper or black pepper (very mild)

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Step-by-Step Instructions

Step 1: Prepare Your Vegetables

Wash, peel, and chop all your vegetables into small, even-sized pieces. The smaller the pieces, the quicker they cook and the easier they are to digest.

Tip: Keep the carrots, potatoes, sweet potatoes, and parsnip in one pile, and the zucchini, green beans, spinach, and parsley in another. This helps with cooking times.

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Step 2: Build the Flavor Base

In a large soup pot, heat the olive oil over medium heat. Add the ginger, celery, and fennel. Sauté for 3–4 minutes until fragrant and slightly softened.

This step allows the ginger’s aroma to infuse into the oil, giving your soup a gentle, soothing heat without being spicy.

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Step 3: Add the Root Vegetables

Add carrots, potatoes, sweet potatoes, and parsnip to the pot. Stir for about 3 minutes, allowing them to coat in the aromatic base. Sprinkle in turmeric and stir again.

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Step 4: Add Broth and Simmer

Pour in the vegetable broth and water. Increase heat to high until it comes to a gentle boil, then reduce to low-medium heat and simmer for about 15–20 minutes, or until root vegetables are almost tender.

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Step 5: Add the Quick-Cooking Vegetables

Stir in zucchini and green beans. Continue simmering for another 8–10 minutes, or until all vegetables are fork-tender.

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Step 6: Finish with Leafy Greens and Fresh Herbs

Add spinach and parsley in the last 2 minutes of cooking, just until wilted. Taste and adjust seasoning with a little extra salt or pepper if needed.

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Step 7: Serve and Enjoy

Ladle the soup into bowls while warm. Optionally drizzle with a teaspoon of olive oil for a velvety finish.

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Storage & Reheating Tips

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze portions for up to 3 months. Thaw in the fridge overnight before reheating.

• Reheating: Warm gently on the stove over low heat to preserve the vegetable texture.

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Variations & Adjustments

• For Extra Protein: Add cooked shredded chicken, soft tofu cubes, or canned lentils (rinsed well).

• For Creaminess: Blend half of the soup and stir back in for a thicker texture.

• For Extra Flavor: Add a splash of lemon juice or apple cider vinegar at the end for brightness.

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Why You Can Eat This Day and Night

• It’s light enough not to overload your stomach.

• The flavors are mild but satisfying.

• You can sip it like a warm drink or enjoy it as a meal.

• It’s nutrient-dense without being heavy.

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Final Thoughts

This healing vegetable soup isn’t just a recipe — it’s a comforting ritual. Whether you’re recovering from a mild stomach upset, looking to reset after a heavy weekend, or simply wanting to eat clean, this soup delivers comfort, warmth, and gentle nourishment. Make a big pot, and you’ll find yourself reaching for it any time of day — morning, noon, or night.

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If you want, I can now expand this into a full 2000+ word article with in-depth nutrition breakdowns, the science of why each ingredient helps digestion, and multiple cultural variations of soothing soups.
That way, it’s not just a recipe — it becomes a complete stomach-healing soup guide.