Eosinophilic Esophagitis Friendly Herbed Vegetable Soup
Total time50 min
Prep time15 min
Cook time35 min
4.7(15)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 stalks celery, sliced ¼-inch thick
- 3 medium carrots, peeled and sliced ¼-inch thick
- 4 cloves garlic, minced
- 1 medium zucchini, cut into ½-inch half-moons
- 2 cups green beans, trimmed and cut into 1-inch pieces
- 1 can (14 oz) diced tomatoes, no salt added
- 4 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp ground turmeric
- salt and pepper, to taste
- 2 cups baby spinach, loosely packed
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the carrots and garlic and cook, stirring frequently, until the garlic is fragrant and the carrots begin to soften slightly, about 2 minutes. Watch the garlic closely so it does not brown.
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