Gut Loving Green Spring Soup

Gut Loving Green Spring Soup

My hospo days may be behind me, but my affinity for batch cooking lives on! Once a week I chop up anything I have left over in my fridge, chuck it in a large pot, add a few gut health-boosting ingredients + turn up the heat. It’s easy, tasty, budget-friendly + war-against-waste savvy. I once heard that the secret to the French’s good health was their love of veggies (or was it red wine?) +, in particular, vegetable soup which is served as an entree. Whatever the truth may be, more veggies on your plate is always a good thing…so here’s to good things!









2x brown onions, chopped

6x cloves garlic, chopped

1x stick celery, chopped*

2x zucchini, chopped

1x head broccoli, roughly chopped

1/2x head cauliflower, roughly chopped

1x handful brussels sprouts

1x bunch dill

1x can organic coconut cream

1x tablespoon Meadow & Marrow bone broth lemon & herb concentrate (or stock of your choice)

1 1/2x litre filtered water

Handful of raw cashews (optional)

Salt + pepper to taste

* when I can’t get organic celery, I use homemade dehydrated celery leaves – my hot tip for those wanting to reduce food waste.



  1. Add fat of your choice to a large stock pan (butter, olive oil, etc.) + stir in onion, garlic + celery. Cook for a few minutes, before turning down the heat to the lowest setting. Add salt + pepper, put the lid on the pan + let the veggies sweat for 10 minutes.
  2. Add all other ingredients + turn the heat up to medium. Simmer veggies for 10-15 minutes.
  3. Use a stick blender to blitz the soup until you reach the consistency you like. This is quite a thick soup, so feel free to add more water/stock if you prefer it thinner.



Julia of Sol Space Pilates + Movement x

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