Gentle Herb Soup for Calmness

1.In a medium pot, heat the olive oil over medium-low heat.

2.Add the sliced leek and sauté gently for 2-3 minutes until softened but not browned.

3.Stir in the diced carrot, zucchini, and potato. Cook for another 3-4 minutes, stirring occasionally, until the vegetables begin to soften.

4.Pour in the vegetable broth and water. Add the bay leaf, dried thyme, dried parsley, dried dill, dried basil, sea salt, and white pepper. Stir to combine.

5.Bring the soup to a gentle simmer over medium heat. Reduce heat to low, cover, and let simmer for 20-25 minutes, or until the vegetables are very tender.

6.Remove and discard the bay leaf. Taste and adjust seasoning as needed. If desired, add a teaspoon of lemon juice for a hint of brightness.

7.Ladle the soup into bowls. Garnish each serving with fresh parsley and dill.

8.Serve warm, ideally with a slice of soft bread or plain crackers if tolerated.