Combines fresh green vegetables with cannellini beans for a nutrient-packed, Chinese medicine approved Springtime soup to wake up a sluggish Liver.
Prep time: 20-30 minutes
Serves 4 as a side, or 2-3 people if you’re hungry.
INGREDIENTS
- 1 leek or 3 spring onions, sliced
- 1 stalk of celery, diced
- 1 large or 2 small zucchinis, chopped
- Optional extra greens: 1 head of broccoli, 1 cup of green beans or peas
- 1 x 400g tin of cannellini beans, drained and rinsed
- 500 ml water + stock cube OR 500 ml chicken stock or bone broth
- Fresh herbs (basil, coriander or dill), approx. 1 handful
- Salt and pepper, to season
- ½ lemon, squeezed
- Plain yoghurt, to serve
METHOD
Gently heat a drizzle of olive oil (or coconut oil) in a large saucepan over low heat.
Add the leek or spring onion and celery, and sauté for 2–3 minutes.
Add the zucchini (and other green vegetables if using), cannellini beans, and water or stock/bone broth.
Bring to the boil, then reduce heat to simmer for 15 minutes.
Add your selection of fresh herbs, take the pan off the heat, then blend the soup to a smooth purée (using a stick blender or food processor), adding more water if you’d like a lighter consistency.
Season with salt, pepper and lemon juice, and serve with a dollop of plain yoghurt
Written by Dr Mary-Jo Bevin (Chinese Medicine), Melbourne, August 2026
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