Gut Detox Soup | Recipe

This warming, mineral-rich soup is designed to gently support your body’s natural detoxification pathways… primarily your liver, kidneys and digestive system. Rather than “forcing” detox, this recipe focuses on nourishing whole foods that help your body do what it’s already built to do.

Cruciferous vegetables like cabbage and Bok choy contain compounds that support liver function and help process toxins more efficiently. Garlic provides sulphur compounds that aid detox pathways, while carrots deliver antioxidants like beta-carotene to support cellular health. Celery helps with hydration and may support digestion, while a quality broth adds minerals that assist gut lining repair and overall balance.

It’s light, hydrating, anti-inflammatory and easy to digest. Perfect if you’re feeling sluggish, bloated or want to reset your system in a gentle, sustainable way.

Ingredients

• 3 carrots, sliced
• 2 heads of Bok choy, roughly chopped
• 1–1.5 heads of cabbage, shredded
• ½ stalk of celery, chopped
• 3–4 cloves of garlic, minced
• 1.5L stock, bone broth, or filtered water
• 1 tbsp mixed herbs (optional – e.g. thyme, oregano, parsley)
• 1–2 tbsp extra virgin olive oil
• Optional: pinch of Celtic salt

Method

1. Prep your vegetables
   Wash all produce thoroughly. Slice the carrots into thin rounds, finely chop the celery, mince the garlic, shred the cabbage, and roughly chop the Bok choy (keeping stems and leaves separate if possible, as stems take slightly longer to cook).
2. Build your flavour base
   Heat 1–2 tablespoons of extra virgin olive oil in a large pot over medium heat. Once warm, add the carrots and celery. Sauté for 3–5 minutes until they begin to soften.
3. Add aromatics
   Stir in the garlic and mixed herbs. Cook for another 1–2 minutes until fragrant—be careful not to burn the garlic.
4. Cook down the cabbage
   Add the shredded cabbage to the pot. Stir well to coat it in the oil and aromatics. Allow it to cook down for 5–10 minutes, stirring occasionally, until it softens and reduces in volume.
5. Add liquid
   Pour in 1.5L of your chosen stock, bone broth, or water. Stir to combine and bring the pot to a gentle boil.
6. Initial simmer
   Reduce heat slightly and let the soup simmer uncovered for about 5 minutes to allow the flavours to start developing.
7. Add Bok choy
   Add the Bok choy (stems first if separated, then leaves). Stir through, then reduce heat to low.
8. Slow simmer
   Cover the pot and let the soup simmer gently for 1–1.5 hours. Stir occasionally to ensure even cooking and flavour distribution.
9. Final taste & serve
   Taste and adjust with a pinch of Celtic salt. Serve warm.