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This simple soup has been around in natural medicine circles for several decades.

it uses green vegetables and herbs (and ginger) in an easy to digest and absorb format. This recipe is low fermentation (if you don’t use garlic or onion) and doesn’t require a lot of work to digest, so it’s restful to the gut and digestive system. It’s also high in antioxidants and nutritional value, making it a great choice if you’re feeling ill or having a flare of symptoms.

It can be prepared ahead of time and frozen.

Serve hot / warm or room temperate.


4 medium courgette / zucchini, chopped in to medium chunks

500g trimmed green beans

2 stalks celery, chopped

1-2 bunches parsley ( either flat-leaf or curly), leaves only.

4 cups water (or bone broth)

1 thumb of ginger, sliced along the length if you want to remove before blending, chopped finely if you want to leave it in for blending or eating chunky.

Optional extras (recommended if available / tolerated)

Dandelion or nettle leaves

Garlic, shallot or onion 

Olive oil / butter / ghee


Brown the onions / garlic if using in the butter or olive oil

Place all the rest of the ingredients except parsley in a pot and bring to a boil. 

Skim any foam on the surface, lower the heat and simmer, covered until the vegetables are tender, about 15 minutes.

Add the parsley and any other herbs you love, and cook another couple of minutes

Puree soup in the pot with a handheld blender for ease, or in a blender in batches if you don’t have a stick blender

Eat warm. Serve with a squeeze of lemon if that sounds good to you!

Robyn Puglia

My mission in life is to share my knowledge in order to help people heal. I love to unravel the health stories and the biochemistry to get to the heart of the problem, and to help support nutritional and lifestyle changes that have the ability to transform people’s health. I have seen incredible changes in the health of my clients, and I hope to do the same for you.

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