This simple soup has been around in natural medicine circles for several decades.
it uses green vegetables and herbs (and ginger) in an easy to digest and absorb format. This recipe is low fermentation (if you don’t use garlic or onion) and doesn’t require a lot of work to digest, so it’s restful to the gut and digestive system. It’s also high in antioxidants and nutritional value, making it a great choice if you’re feeling ill or having a flare of symptoms.
It can be prepared ahead of time and frozen.
Serve hot / warm or room temperate.
4 medium courgette / zucchini, chopped in to medium chunks
500g trimmed green beans
2 stalks celery, chopped
1-2 bunches parsley ( either flat-leaf or curly), leaves only.
4 cups water (or bone broth)
1 thumb of ginger, sliced along the length if you want to remove before blending, chopped finely if you want to leave it in for blending or eating chunky.
Optional extras (recommended if available / tolerated)
Dandelion or nettle leaves
Garlic, shallot or onion
Olive oil / butter / ghee
Brown the onions / garlic if using in the butter or olive oil
Place all the rest of the ingredients except parsley in a pot and bring to a boil.
Skim any foam on the surface, lower the heat and simmer, covered until the vegetables are tender, about 15 minutes.
Add the parsley and any other herbs you love, and cook another couple of minutes
Puree soup in the pot with a handheld blender for ease, or in a blender in batches if you don’t have a stick blender
Eat warm. Serve with a squeeze of lemon if that sounds good to you!