Calming Green Soup

calming green soup

calming green soup

Serves 3-4


2 tsp garlic infused olive oil or coconut oil

1 large courgette

1 broccoli, including stalk

1 green chilli

120g frozen peas

1 celery stalk

200g potato, peeled

1 tbsp dried mixed herbs

1 tsp cumin

2 large handful of greens (I used kale)

3 tbsp fresh chives, chopped

1.5 tbsp tamari

1 tbsp cider vinegar

Pinch of black pepper

2 large handfuls basil

1 litre boiling water

Chilli flakes

Roasted seeds:

30g pumpkin seeds

20g sunflower seeds

1 tbsp tamari

1 tsp garlic infused olive oil


  • Heat the 2 tsp of oil in a deep pan over a medium heat
  • Chop the courgette, broccoli, celery and potato into medium chunks and fry for 4-5 minutes until they start to soften
  • Finely chop the chilli and add to the pan along with the water, cumin, dried herbs and chives
  • Bring the pan to the boil, reduce to a simmer and cook with the lid on for 20 minutes
  • Add the peas, 1.5 tbsp of tamari, vinegar, pepper, basil and kale and cook for a further 2-3 minutes until the kale has wilted
  • Blend until smooth (leave to cool slightly if your blender can’t handle hot food)
  • To make the seeds, preheat the oven to 150oc and line a baking tray
  • Mix the pumpkin and sunflower seeds with the tamari and oil and spread out on the tray
  • Roast the seeds in the oven for 7-10 minutes until crunchy
  • Pour the soup into bowls and top with the roasted seeds and chilli flakes

This Calming Green Soup is such a light and quick to make recipe but it’s surprisingly delicious! During a Coeliac reaction or an IBS flare I always revert to soup as it’s so easy to make and you can pretty much use any leftover vegetables to flavour them. This recipe is low fodmap too making it really gut friendly and calming on the digestive system. Soup freezes really well so you could make a big batch of this to keep in the freezer for a delicious meal that can be ready in minutes!

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