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. 

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  • 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 


  1. 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. 
  2. 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. 
  3. Add in the broth and bring to the boil. Stir in the coconut cream and blend with an immersion blender. Season to taste. 
  4. 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!