Cucumber & Zucchini Vegetable Broth Soup for Digestive Ease

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A soothing, low-FODMAP broth-based soup packed with hydrating vegetables to calm bloating and support digestion during Whole30 transitions. This Mediterranean-inspired Whole30 recipe, ready in about 37 minutes, pairs chicken bone broth, zucchini, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 85 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups chicken bone broth
• 2 medium, diced into 1/4-inch cubes zucchini
• 1 medium, peeled and diced into 1/4-inch cubes cucumber
• 2 medium, thinly sliced carrots
• 3 tbsp, finely chopped fresh dill
• 1 tbsp lemon juice
• 1/2 tsp sea salt

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Bring 4 cups chicken bone broth to a gentle simmer in a medium pot over medium-low heat, ensuring bubbles form but not a rolling boil.
2. Step 2: Add 2 medium diced zucchini and 1 medium diced cucumber, then simmer uncovered for 12 minutes until vegetables are tender but not mushy.
3. Step 3: Stir in 2 thinly sliced carrots and 3 tbsp chopped dill, then simmer for 5 more minutes until carrots are fork-tender.
4. Step 4: Remove from heat, stir in 1 tbsp lemon juice and 1/2 tsp sea salt, then let stand for 5 minutes for flavors to meld.
5. Step 5: Serve immediately while warm, ensuring the soup is at a comfortable temperature to avoid triggering nausea.