This green soup recipe is not only incredibly delicious but it’s also incredible for your gut!  Boosted with Body Glue and loaded with fibrous veg including leeks, a member of the onion family that’s high in inulin, a powerful prebiotic. Eating this soup feeds more than your body … it’s also feeding your good gut bugs.

Prep 10 mins |  Cook 25 mins | Serves: 6-8


  • 1 tbsp olive oil
  • 1 large onion, roughly chopped
  • 2 garlic cloves, crushed
  • 2 leeks, thinly sliced
  • 4 large zucchini, cut into 1 cm pieces
  • 2 large heads of broccoli - chopped, including the stems
  • 1 bulb fennel, trimmed and cut into small pieces
  • 1 bunch kale - washed, leaves chopped
  • 2 cups baby spinach leaves
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 fresh baby chilli - chopped fine
  • Ground pepper
  • 1.5L filtered water
  • 4 tbs Natural Body Glue™ 


  1. Heat olive oil in a large saucepan or soup pot just on medium heat. Sauté garlic, onion and leek for around 5 minutes or until soft and translucent.
  2. Add the zucchini, broccoli, fennel and fresh chilli and cook for 3 minutes, stirring a couple of times.
  3. Make your stock by simply mixing the Body Glue™  into the filtered water.  Add to the pot then stir in the ground coriander, cumin and pepper.
  4. Bring to a boil, then reduce the heat and add the kale.  Simmer for 10-12 minutes - or until the vegetables are soft.
  5. Remove from the heat and add the baby spinach leaves and pop the lid back on. The heat in the pot will be enough to wilt the spinach. 
  6. Once cooled a little, use a stick blender or blender to blend the mix till smooth. Be careful - it will be hot!
  7. Season to taste with salt and pepper and top with herbs of your choice.

HOT TIP - You can use any green veg you have at home or even add cauliflower for a creamier consistency.


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