Stomach Soothing Green Soup

White bowl of green soup with mint as garnish on kitchen bench

Soups are my favourite meals!!!

Soup is so easy to digest + packed with nutrition!

Greens are an important source of minerals such as; potassium, sodium, magnesium, copper, manganese, iron and calcium. Dark green leafy vegetables are packed with phytochemicals (goodies!), vitamins A (beta-carotene), E + K and folate. I recommend patients to eat as much as they can!

Ginger is wonderfully warming, I use it in the place of chilli to give a dish a real kick!!! Ginger is great for nausea, digestive upsets, poor circulation, allergies, detoxification and inflammation. Turmeric is also powerfully anti-inflammatory! It's perfect for pain of any kind. I would highly recommend anyone with bowel, stomach, esophageal or throat pain to consume this soup! In addition to my anti-inflammatory smoothies and lots of slippery elm (drink + porridge).

The ingredients in this soup are great for detoxification. The liver loves amino acids, vitamins, minerals, sulphur compounds and greens... all found in this soup!

  • 1 large brown onion, diced
  • 3 garlic cloves, crushed, roughly chopped
  • 3 tsp ground ginger (or 3 inch fresh)
  • 4 inch fresh turmeric, peeled, chopped
  • 500g broccoli + cauliflower, chopped (frozen packet for simplicity)
  • 1 ripe apple, cored, cubed
  • 4 kale leaves + stems*
  • 100mL water (+ more)
  • sea salt + pepper
  • 5 stems fresh herbs (your choice)
  • 100mL coconut cream (+ more)
  1. Step 1

    *other greens can be used - 1 x zucchini, 2 sticks celery, 1/8 cabbage - whatever you have on hand

    Place onions and a little coconut cream into a saucepan. Cook on medium heat until the onions are soft, about 3 - 5 minutes.

  2. Step 2

    Add garlic, turmeric (and ginger if using fresh). Cook for a further 2 minutes until the garlic becomes fragrant.

  3. Step 3

    Add whatever greens you're using and continue to cook for another 2 minutes.

  4. Step 4

    Place all other ingredients into the saucepan - except fresh herbs + coconut cream. Flavour with salt + pepper. Bring to the boil, decrease heat, simmer for 15 - 20 minutes until vegetables are soft.

  5. Step 5

    Add the remaining coconut cream + fresh herbs. Blend using a stick blender (or Thermomix) on medium high until smooth.

  6. Step 6

    Taste. Add a little more water to make the soup thinner. Add coconut cream for more creaminess. Add herbs, salt + pepper for more flavour!

  7. Step 7

    Serve and enjoy :)

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