Tummy Tightening Soup
When life is running at a race-pace (trust me, I live in this pace from time to time), the last thing we want to worry about is whether we’re feeding our body what it needs to feel strong and supported. One area I’ve focused on deeply over the past year is my gut health and choosing nourishing, organic options to keep it balanced and resilient.
This recipe was first shared with me by a dear friend during a season when I deeply needed support. Whether you’re looking for something that feeds your soul or hoping to feel confident and comfortable in your favorite outfit, this meal delivers. Low key, it has also been my secret weapon during my luteal phase. With ingredients that support the gut lining, reduce inflammation, and encourage gentle elimination, it offers a simple way to care for your belly from the inside out.
The combination of the below ingredients helps your belly feel flatter, lighter, and less tense while also fueling your body with real nourishment. Added bonus: it freezes beautifully. Jar it up, keep a few on hand, and you’ve got a “comfort care moment” ready anytime.
Easy to batch-prep, jar + freeze for busy weeks
Why This Soup Supports a Happy, Toned Tummy
Ginger: Helps with bloating, nausea, sluggish digestion, and motility.
Turmeric: Supports a calm gut environment and reduces inflammatory responses.
Garlic: Prebiotic goodness. helps feed beneficial gut bacteria.
Carrots, Celery, Sweet Potato & Butternut Squash: Provide fiber that supports regularity and keeps the digestive system moving.
Bone Broth: Adds electrolyte-rich minerals that nourish tissue repair (great collagen rich bone broth recipe coming soon!)
The Recipe
Ingredients
• 2 tablespoons of coconut oil
• 1/2 large onion, diced
• 3–4 garlic cloves, roughly chopped
• 2-3 inches fresh ginger, diced
• 1–2 inches fresh turmeric, diced
• 3-4 carrot sticks, chopped in 4s
• 4 celery stalks, chopped in 4s
• 2 medium sweet potato, diced large okay
• 2 cups butternut squash cubes
• 1 tablespoon of vindaloo curry powder (adjust to taste)
• 12 oz of chicken or bone broth (or veggie broth if preferred)
• 16-24oz oz of water (want ingredients submerged depending on pot size)
• Salt & pepper to taste (whole peppercorn is great if you have it)
• Optional: shredded chicken for extra protein
Instructions
1. Warm oil in a large pot over medium heat. Add onion and garlic. sauté until fragrant.
2. Add carrots, celery, sweet potato, and squash, ginger, and turmeric. Pour in broth and water and bring to a gentle boil.
3. If you have whole black peppercorns, feel free to add ¼–½ teaspoon to aid in turmeric absorption when eating.
4. Reduce heat, cover, and simmer 25–30 minutes until veggies are soft.
5. Stir in the curry seasoning.
6. Blend part of the soup with an immersion blender for a thicker, creamier texture, season to taste with standard salt or garlic salt.
7. May add chives on top for aesthetic and flavor. Serve and enjoy!
Save for Later: Jarring + Freezing Tips below
How to store:
Refrigerator: up to 5 days in airtight jars or containers
Freezer: I will put these in individual jars and freeze up to 3–4 months. Great to pull out and have with some sour dough for a quick easy lunch or dinner.
Tip: Leave about 1 inch of headspace in jars before freezing — liquids expand!
Reheat: thaw overnight in the fridge and warm on the stovetop for best texture. I also just microwave when im on the go and that works too.
From my warming heart to yours.
Kindly,
Kate.