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Vegetable Soup for Gut Health!

Vegetable Soup for the Gut

By Kylie Dowling (Nutritionist at Max Sports Physiotherapy Clinic)

This recipe is a base to get you started on a yummy vegetable soup. But you can you change around the vegetables – just use what you have in the fridge!


2 tablespoon coconut oil
2 medium onions, chopped
3 garlic cloves, chopped
2 celery sticks, washed and chopped
1 leeks, washed and sliced
1 teaspoon grated turmeric
1 teaspoon cumin powder
1 teaspoon grated ginger
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
2 carrots, washed and cubed
2 bay leaves
1 tablespoon apple cider vinegar
2 cups cooked free range chicken, shredded
2 L bone broth (go to for recipe)
1 cup pumpkin, peeled and cubed
3 cup green kale, de-stemmed and chopped
500g zucchini noodles
Olive oil or other good quality oil to serve
Handful of fresh flat leaf parsley, chopped


  1. In a large pot, heat coconut oil over medium heat, and sauté the chopped onions, garlic, celery, leek and all the dry spices and herbs until fragrant and translucent
  2. Add carrots and cook for a further 5 minutes, stirring occasionally
  3. Add bay leaves, vinegar, bone broth or water, chicken and pumpkin, cook on medium until pumpkin and other vegetables have softened, about 35 minutes.
  4. Now add the chopped green leaves and noodles and cook for a further 3 – 5 minutes until tender
  5. Serve with a drizzle of oil such as UDO’S Choice and fresh chopped parsley.

For more yummy recipes and tips on gut health, contact Kylie at Max Sports Physiotherapy Clinic for an appointment!