Garden Harvest Bone Broth Soup (with Chickpeas)

Ingredients

1–2 Tbsp ghee
1 medium onion, diced
3-4 carrots, sliced
1 cup green or purple beans, cut into 1" pieces
2 small beets, sliced
2 cups cauliflower florets
1 cup bok choy, chopped
1½ cups cooked chickpeas (or 1 can, drained)
6 cups chicken bone broth (or Vegetable broth)
1-2 chopped basil
Sea salt & black pepper, to taste

Optional spice support: 1 tsp grated fresh ginger, 1 tsp cumin seeds, ½ tsp ground coriander, ½ tsp turmeric, pinch asafoetida (hing)

Directions

Optional sauté: Warm ghee/oil in a pot over medium heat. Add onion with a pinch of salt; cook 3–4 minutes until translucent. If using spices, add ginger/cumin/coriander/turmeric (and hing) and bloom 30–60 seconds.
Build the soup: Add carrots, beans, and beet; stir 2 minutes. Pour in bone broth. Bring to a gentle simmer.
Tender veggies: Add cauliflower florets and bok choy stems. Simmer 12-15 minutes, until just tender.
Finish: Add chickpeas and basil; simmer 3–5 minutes more. Season with salt and pepper.
Serve: Taste and adjust. Add a splash of lemon for brightness or a pat of ghee for extra softness, as desired.

Notes & Dosha-Friendly Tweaks

Vata support: Keep the ghee; use fresh ginger; cook until very tender; go lighter on chickpeas/cauliflower if gassy—add a pinch of hing.
Pitta soothing: Use olive oil or no added fat; emphasize coriander and a squeeze of lemon; go light on black pepper and onion.
Kapha lightening: Skim extra fat from the broth; add more bitter/astringent veg (extra bok choy/cauliflower); use black pepper and ginger; keep portions moderate.

Prep Time:

Cook Time:

35-40 minutes

Serves:

4-6

Best in:

Summer, Fall

Doshas Pacifies

Pitta, Vata, Kapha

Gunas:

Grounding, Light, Moistening, Easy

Recipe Analysis from an Ayurvedic & Western perspective

As summer leans into fall, this soup is cozy yet light. Chicken bone broth brings minerals and gentle collagen that can soothe the gut and support joints. Sweet roots (carrot, beet) feel grounding, while cauliflower, green beans, and bok choy keep the bowl bright without heaviness. Chickpeas add steady plant protein and fiber, and a mild mix of ginger, cumin, coriander, turmeric (plus a pinch of hing) wakes up digestion without too much heat. Fresh basil folded in at the end adds a clean, garden lift. If you tend to feel cold or wired (Vata), add a pat of ghee and cook the veggies softer; if you run hot (Pitta), keep spices gentle and finish with lime and coriander; if you feel heavy or sluggish (Kapha), skim extra fat, add more greens, and use a little black pepper. In short, it’s a gut-soothing, everyday bowl that builds steady resilience—what Ayurveda calls ojas—without weighing you down.