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JenZen Living Ayurveda & Yoga

Bone Broth Root Soup with Chickpeas, Lemon & Fresh Cilantro

A deeply nourishing root vegetable soup made with carrots, parsnips, cabbage, and chickpeas simmered in mineral-rich chicken bone broth with warming CCF spices, ginger, and pippali. Finished with fresh lemon, cilantro, creamy avocado, and nutritional yeast, this balanced bowl supports digestion while offering grounding comfort—perfect for seasonal transitions and times when the body craves warmth and stability.

Ingredients

  • 2 tbsp ghee

  • 1 small head cabbage, chopped

  • 2–3 carrots, sliced

  • 2 parsnips, sliced

  • 1 fennel bulb, chopped

  • 1–2 purple radishes, chopped

  • 1–2 tsp fresh ginger, grated

  • 1–2 tsp CCF blend (cumin, coriander, fennel)

  • ¼ tsp pippali

  • 1 can chickpeas, rinsed and drained

  • 6–8 cups chicken bone broth

  • Pink Himalayan salt, to taste


To finish:

  • Juice of ½–1 lemon

  • Fresh cilantro, chopped

  • 1 avocado, sliced

  • 1–2 tbsp nutritional yeast

Instructions

  1. Heat ghee in a large pot over medium heat.

  2. Add ginger, CCF, and pippali. Sauté gently until fragrant (about 1–2 minutes).

  3. Add cabbage, carrots, parsnips, fennel, and radish. Stir to coat in spices and ghee.

  4. Pour in bone broth and bring to a gentle boil.

  5. Reduce heat and simmer for 25–30 minutes, until vegetables are tender.

  6. Add chickpeas and simmer an additional 5–10 minutes to soften and absorb flavor.

  7. Season with Pink Himalayan salt to taste.

  8. Turn off heat and add fresh lemon juice.

  9. Serve topped with cilantro, avocado, and a sprinkle of nutritional yeast.

Recipe Analysis from an Ayurvedic & Western perspective

This deeply nourishing root vegetable soup brings together grounding ingredients like carrots, parsnips, cabbage, and chickpeas with digestive spices and mineral-rich chicken bone broth to create a meal that is both stabilizing and gently cleansing. The use of ghee, ginger, cumin, coriander, fennel, and pippali supports agni (digestive fire), helping the body fully receive the nourishment of heavier root vegetables and legumes without creating stagnation. This makes it especially supportive during seasonal transitions, times of depletion, or when the digestive system is recalibrating.

Finished with fresh lemon juice, cilantro, creamy avocado, and a touch of nutritional yeast, this soup transforms into a complete, balanced bowl—offering protein, healthy fats, fiber, and essential micronutrients. From a Western perspective, it provides sustained energy, supports gut health, and delivers a wide range of vitamins and minerals, including potassium, vitamin A, and plant-based protein. This is a perfect example of how simple, whole foods can come together to create a meal that is both comforting and functionally supportive for overall health.

Explore the Ingredients

Each ingredient in this recipe offers its own unique qualities and actions in the body. In Ayurveda, food is more than nourishment — it is medicine. Click below to learn how these ingredients support balance, digestion, and overall well-being.

Parsnips

Carrots

Radish

Cabbage

Cilantro

Chickpea

Ginger

Avocado

JenZen Kitchen Note

This is one of my favorite ways to cook—starting with what’s in the refrigerator and letting the body guide the rest. Root vegetables bring grounding, chickpeas add substance, and the spices keep everything digestible. The finishing touches—lemon, cilantro, avocado—are what bring the whole dish to life.


JenZen Principle

A balanced meal doesn’t come from perfection—it comes from awareness. When we combine grounding foods, digestive support, healthy fats, and fresh elements, even the simplest ingredients can become deeply nourishing and supportive for the body.

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