Low Bloat Soup

You know those days when you wake up feeling puffy and uncomfortable, like your body is just holding onto everything? I've been there so many times, and I know so many of you have too. It's one of the reasons I became obsessed with finding foods that actually work with your gut instead of against it.

This Low Bloat Soup was born out of exactly that frustration. I wanted something that felt like a warm hug from the inside, tasted incredible, and actually helped my belly calm down. This is the kind of recipe I wish I had years ago, and now I'm so excited to share it with you. It's also fantastic for meal prep, so make a big batch and thank yourself all week long. Let's get to it!

Prep time: 10 minutes Cook time: 35 minutes Serves: 4-6 

Ingredients:

1 fennel bulb, quartered

1 leek, chopped

1 yellow or sweet onion, quartered

2 zucchinis, halved

1 white sweet potato, halved

4 garlic cloves, peeled

1 TBSP. olive oil

1 tsp. sea salt

1 tsp. black pepper

2 C. Dr. Kellyann Classic Chicken Bone Broth 

Parsley for garnish

Directions:

Preheat your oven to 350°F.

Chop the leeks, onion, sweet potato, garlic cloves, and zucchinis and place them on a baking tray lined with parchment paper. 

Toss in olive oil and seasonings until evenly coated.

Roast in the oven for 25 minutes or until the vegetables are soft, you should be able to easily pierce with a fork. 

Once roasted, transfer the vegetables to a pot over the stove and coat with bone broth.

Bring to a slow boil, then remove from heat.

Blend with an immersion blender until smooth. Optional: add more bone broth if a thinner consistency is desired. 

Top with parsley, olive oil, and sea salt.