Diverticulitis occurs when small pouches, called diverticula, that form in the lining of the large intestine become inflamed or infected. Managing a flare-up often involves modifying the diet to reduce the work required by the colon, allowing the inflamed tissue to rest and heal. The primary goal of this dietary adjustment is to minimize digestive residue, which is the undigested material that passes through the gut. Soups are frequently recommended during this time because they can meet the criteria for both a clear liquid diet and a subsequent soft, low-residue diet, depending on their ingredients and preparation.
The Clear Liquid Diet Phase
The acute stage of a diverticulitis flare-up requires a clear liquid diet to provide rest for the inflamed colon. This diet consists only of liquids that are fully transparent and free of any solid particles or pulp. The objective is to maintain hydration and provide minimal nourishment without stimulating significant intestinal activity or stool formation.
Safe soup options in this phase are limited to broths, which must be strained and fat-free. Acceptable choices include clear chicken, beef, or vegetable broth, as well as bouillon or consommé, provided they contain no solids. To ensure the broth is truly clear and low-residue, it should be strained multiple times through a fine-mesh sieve or cheesecloth to remove any particles. No milk, cream, or solid food pieces, such as noodles or small vegetable bits, should be present. This temporary diet typically lasts only for a few days, or until acute symptoms begin to subside.
Moving to Pureed and Low-Residue Soups
Once acute symptoms improve, the diet transitions to include low-residue foods, and pureed soups become a significant source of nutrition. Pureed means the soup must be processed until it is completely smooth, lacking any lumps or fibrous material. This texture ensures the food passes easily through the digestive tract, allowing the colon to heal while providing more calories and nutrients than a clear liquid diet.
Safe bases for these low-residue soups include thoroughly cooked and pureed vegetables that have had their skins and seeds removed. Excellent choices are pureed potatoes without the skins, peeled and seeded squash like butternut or pumpkin, and strained carrot soup. Strained tomato soup is also an option, but it is essential that all seeds and skin fragments are removed before blending. Flavor can be enhanced with mild herbs like basil or thyme, and a small amount of lean protein can be added.
Protein should be introduced by blending small amounts of well-cooked lean chicken or fish into the smooth soup base. If tolerated, a small amount of milk or cream can be blended in to add richness and calories, which is helpful since a low-residue diet can be restrictive. All ingredients must be cooked to a soft consistency before being blended to a uniform, smooth liquid to prevent irritation. This transitional phase is typically followed for a few days before gradually introducing soft solid foods.
Specific Ingredients to Exclude
Even when preparing pureed or low-residue soups, certain high-residue or irritating ingredients must be avoided during a flare-up. Any ingredient that is difficult to digest or could potentially get caught in the diverticula should be left out. This includes all forms of nuts and seeds, such as poppy seeds or those found in tomatoes and cucumbers, as they increase digestive residue.
Vegetable skins and fibrous parts must be excluded, like the skins of potatoes, bell peppers, and corn kernels. Peas and legumes, such as beans and lentils, are high in fiber and should be avoided unless they are strained to remove all solids after cooking. The goal is to keep the fiber content very low, typically 10 to 15 grams per day, to minimize colonic contractions. Highly seasoned or spicy ingredients can also irritate the digestive lining and should be avoided in favor of mild seasonings.