Sage Wellbeing Co Master Cleanse Soup Recipe

Wake up feeling lighter and give your digestive system a break with this deeply nourishing and restorative recipe.

Master Cleanse Soup

  • 1 Tablespoon Ghee
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric (or freshly grated)
  • 1 teaspoon freshly grated ginger
  • 25g (about ¼ of a small) brown onion diced
  • 2 cups chopped cruciferous veg (see below)
  • 1 cup cooked mung beans
  • ¼ teaspoons fine sea salt
  • Generous ground pepper
  • Juice of half a lime (for topping)
  • Big handful chopped fresh coriander (for topping

To cook mung beans:

  • Wash 1 cup (or more – see tips below) dry beans and then simmer for 30-45 mins on stove top
  • If you have sea vegetable kombu – soak the beans overnight with a 2cm piece of kombu. In the morning rise and simmer for 20-30 mins as above (soaking reduces the cooking time and makes the beans easier to digest)
  • Do a taste test towards the end of cooking. You want them cooked through - but you want to avoid overcooking – they go soggy
  • Drain the beans – no need to rinse again – put aside – you have cooked extra (bonus) and will need just one cup of this for the soup

To prepare the soup:

  • Melt ghee in medium sized saucepan over medium heat.
  • Add onion and gently fry until translucent
  • Add spices and cook stirring occasionally for 3 minutes
  • Add 1 cup cooked mung beans, 2 cups cruciferous veg and 2 cups water
  • Bring to a simmer, then take off the heat
  • Add salt and pepper, lime juice and coriander
  • Eat mindfully and enjoy

Cruciferous veg for example choose 2 from:

  • broccoli – chopped into small pieces or small florets
  • cauliflower – chopped into small pieces or small florets
  • brussel sprouts - quartered
  • finely chopped cabbage
  • spinach leaves
  • chopped kale
  • kohlrabi – cut into bite sized pieces

Additional optional spices:

  • Cayenne pepper to taste, ¼ teaspoon ground fennel or fennel seeds, ¼ teaspoon fenugreek


  • Steam the veg in your steamer and add just at the end
  • Keep fresh ginger in the freezer in container and grate as needed
  • Grow your own coriander in your kitchen garden – sew new seeds every month to ensure a steady supply
  • Cook a big batch of mung beans – say 2 cups dry (will yield roughly 7 cups cooked) – and store in 1 cup glass containers in the freezer – pull out as needed
  • Do not use salt in the cooking water
  • Increase any of the herbs and spices to your taste.