Hello -

Enjoy this springtime favorite Eating IBS recipe!

This is a light, fresh and easy soup that is simple to make and very soothing to eat. It's chock full of veggies, but they're cooked till tender and pureed to minimize any insoluble fiber risk. The fennel adds a special flavor and is also a digestive aid.

Simple Spring Celery Soup

Makes 4-6 Servings

3 T olive, safflower, or canola oil
8 cups diced celery, including leaves
1 T fennel seeds from Fennel Tummy Tea
2 T Acacia Tummy Fiber dissolved in 2 T water
4 cups fat free low salt veggie or chicken broth
1 medium Russet potato, peeled and diced
1 tsp. sea salt
1/4 tsp. freshly ground black pepper

Heat oil in a large stock pot over medium low heat. Add the celery, fennel seeds, and liquefied Tummy Fiber, cook uncovered, stirring occasionally, until celery is very tender. Add the broth and potato.

Bring soup just to a boil, then reduce heat to low and simmer, covered, until potato is very tender. Blend soup in stock pot with an immersion blender or, alternately, add soup in batches to a blender and puree (be careful if soup is hot). Discard any celery strings and fennel seed hulls that collect around blender blades. Bring pureed soup back to medium low heat and add the salt and pepper.

Cook till slightly thickened, uncovered. Serve with fresh sourdough bread.

More recipes for IBS here.

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Heather Van Vorous
Heather Van Vorous
Over 40 years dealing with IBS
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