FreeLiver Health
Light Vegetable Soup for Liver Health
Carrots, zucchini, and spinach simmered in a light broth for a simple, easy-to-digest soup.
Servings
2 bowls
Prep
10 min
Cook
18 min
This soup doesn't try to do much beyond what it is — a handful of vegetables simmered gently in broth until tender, seasoned lightly enough that the vegetables themselves carry the flavor.
Light, vegetable-forward meals like this one are often suggested as part of a liver-friendly diet, mostly because they're easy on digestion and don't rely on heavy fats or a lot of added salt. Carrots and zucchini go in first since they take a little longer, and the spinach follows at the end so it keeps some texture rather than turning to mush.
Ingredients
- 1 cup carrots — chopped
- 1 cup zucchini — chopped
- 1 cup spinach — washed
- 1 small onion — chopped
- 1 clove garlic — minced
- 2 cups vegetable broth or water
- 1/2 teaspoon salt — to taste
- 1/4 teaspoon black pepper — freshly ground
Instructions
- 1Heat vegetable broth or water in a large pot over medium heat.
- 2Add chopped onions and minced garlic. Sauté for 2–3 minutes until fragrant.
- 3Add chopped carrots and zucchini. Simmer for 10 minutes until tender.
- 4Add washed spinach, salt, and black pepper. Cook for another 5 minutes.
- 5Serve hot as a light, liver-friendly meal.
Nutrition
65
Calories
2g
Protein
13g
Carbs
3g
Fiber