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Beat Winter Body Blues with 24-Hour Veggie Soup Cleanse

We’ve all heard about juice cleanses, but not everyone has heard about another hot health trend – the soup cleanse. Soup cleanses are fantastic for long winter months when our bodies could use a warm boost of energy.

Unlike juice cleanses that contain some fruits, soup cleanses are typically lower on the glycemic scale. This soup cleanse is packed with veggies that contain fiber and nutrients to help maintain weight during pre- and post-holiday overindulgence. They’re also jam-packed with immunity-boosting antioxidants.

To complete this soup cleanse, you’ll need a high-speed blender. I also recommend purchasing glass Mason jars for storage, then making all your soups in the morning so a busy day doesn’t ruin your plans.

When shopping for ingredients, choose organic whenever possible, and be sure to stock up on lots of water and herbal tea for maximum hydration.

There are five recipes below for breakfast, morning snack, lunch, afternoon snack and dinner. If breakfast, lunch and dinner fill you until the next meal, you do not have to make a morning and afternoon snack, but you can if needed. Note that the Bone Broth recipe will take 24 hours to make, so plan to make this recipe the day before your cleanse. For an evening snack, drink herbal tea.


Creamy Coconut

Serves 2

2 large avocados 1½ cups coconut water 1 lemon, juiced ¼ cup basil leaves 2 cups peas ¼ teaspoon sea salt

Blend using a high-speed blender until smooth.

Morning Snack

Glowing Greens Soup

Serves 2

2 cups water or coconut water 2 small sweet potatoes, chopped 1 carrot, peeled and chopped 1 cup spinach 1 avocado Pinch of turmeric ¼ teaspoon sea salt Fresh basil (garnish)

Blend using a high-speed blender until smooth. Garnish with fresh basil.


Creamy Kale

Serves 2

1 bunch kale 1 avocado ½ cup coconut water or coconut milk 1 cup frozen or fresh peas 5 basil leaves 1 lemon, juiced 1½ teaspoon sea salt Hemp seeds (garnish)

Blend using a high-speed blender until smooth. Top with hemp seeds.

Afternoon Snack

Chicken Bone Broth Soup

1kg soup bones Water (enough to cover the bones) 1 tablespoon raw apple cider vinegar carrots, celery, onion, garlic, ginger can be added

*Note: Ask at your local butcher shop. Soup bones are usually very cheap, if not free!

MAKE YOUR STOCK. In a stock pot, add the soup bones and enough water to cover. Add apple cider vinegar. Bring to a boil, and then reduce to a simmer for 24+ hours.

STORE YOUR STOCK. After about 24 hours, strain the stock into mason jars. Set them in the fridge to cool. Skim off the fat that rises to the top, and close tightly with a lid, or put in ice cube trays for quick use.

This will keep in the fridge for a few days, or for four to six months in the freezer.


Spiced Butternut Soup

Serves 4

1 large butternut , peeled, seeded and roughly chopped 4 large carrots, peeled and roughly chopped 1 to 2 tablespoons of coconut oil 1 teaspoon cumin 1 teaspoon cinnamon ½ teaspoon nutmeg 4 cups organic vegetable broth 1 can organic coconut milk 1 bunch parsley, chopped (garnish)

ROAST THE VEGETABLES. Heat your oven to 200. Take your chopped butternut and carrots and massage with coconut oil, cumin, cinnamon, and nutmeg. Bake on a cookie sheet for 30 minutes until tender. Remove from the oven and allow to cool.

ASSEMBLE THE SOUP. Add the vegetable broth and coconut milk to a large pot. Mix together thoroughly. Add the cooled, roasted vegetables to a high-speed blender in batches with just enough broth/coconut milk mixture to cover. Blend until smooth. Add it back to the soup pot and set it on medium heat for 5 minutes. Serve topped with chopped parsley.

Be sure to sign up for the Health Yourself Newsletter regarding NEW ROCKSTAR 14-day program starting in September.

18th July is the next Winter Cleanse date – be sure to book now

Contact me for a Health Discovery Session:

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