Ayurvedic Green Cleanser Soup Jars
Soup is one of my go-to's, especially when I'm making an effort to cleanse my gut and reset my gut health (see this post for details on my gut reset). When I do these cleanses, I like to stick to liquids for a day, but I still want to get in some detoxing green veggies into my day. So soups are the perfect meal, easy on digestion and packed with goodness.
I love the healing benefits of bone broth but prefer to have it with meals as apposed to snacks - so soups are a natural way in which I get bone broth in my diet. Also... although I am not vegan or vegetarian, I limit my consumption of muscle meats (as apposed to organ/ bone meats) due to the inflammatory effects, so broth based soups are a staple for me and I love having them as one of my two meals a day - especially if the other one had muscle meat protein in it.
Using bone broth in a soup also boosts the protein content above what would normally be in a vegetable based soup, making it more of a satiating and substantial meal. This recipe is a soup I made the other day - in all honesty I don't really follow recipes, and tend to just chuck in whatever veggies are in my fridge but they all follow a similar pattern. This one I spiked with a bunch of ayurvedic spices to ramp up the flavour.
- 1 tablespoon ghee or coconut oil
- 1 red onion, chopped
- 1 leek, chopped
- 2 cloves garlic, crushed
- 2 carrots, chopped
- 1 small chunk of ginger, peeled and chopped finely
- 1 tablespoon curry powder
- 2 teaspoons turmeric, ground
- 2 teaspoons cumin, ground
- 1 tablespoon mustard seeds
- 1/2 cup parsley, fresh, leaves and stems chopped (see note)
- 1/2 cup coriander, fresh, leaves and stems chopped (see note)
- 1 bunch of kale, leaves chopped
- Any green veggies lying in the fridge - zucchini, broccoli etc.
- Approximately 750ml–1L organic bone broth (chicken, beef or vegetable)
- 1/2 cup coconut cream
- In a medium saucepan over a low–medium heat, melt the ghee or oil then chuck in the onion, leek, garlic, carrot, ginger and a generous pinch of salt. Let the veggies cook for 20 minutes with a lid partially on. Stir occasionally and turn down the heat if there is any browning.
- Add in the spices and fresh herbs and stir to coat for a couple of minutes. Add in the green veggies with another generous pinch of salt and cook until wilted, cooked through and covered in spices.
- Add in the broth and bring to the boil. Stir in the coconut cream and blend with an immersion blender. Season to taste.
- Pour into jars and leave to cool completely before placing the lid on and storing in the fridge or freezer.
Note: Every time I use fresh herbs I keep the stalks, chop up and store in snap lock bags in the freezer. Whenever I'm making soup I chuck the frozen stems or leftover leaves in with the spices and onions - it adds a brilliant depth of flavour and combats food waste!