Spring Vegetable Soup (Asparagus, Zucchini, Leek) with Olive Oil Drizzle

A light yet comforting soup that celebrates spring vegetables. This broth-based soup is filled with pieces of asparagus, zucchini, and leeks, simmered until tender in a savory broth. Finished with a drizzle of fruity olive oil, it has a silky richness despite being dairy-free. The soup is gentle on the digestive system: it contains only low-FODMAP vegetables in controlled amounts and no heavy starches. It’s a perfect starter or light lunch for those on SIBO Phase 2, providing warmth and nourishment without being overly filling.