The Reset Soup: A Silky Green Soup That Sorts You Out

Some days you need something gentle.

This is not a meal that sits in your stomach for the rest of the afternoon, leaving you regretting it. It’s definitely something that goes down easily and makes you feel a bit more like yourself afterward.

This is that soup.

I call it the Reset Soup because that's genuinely what it does for me. On the days when food feels like a chore, when my stomach's having difficulty, when I just want something easy and warm and good — this is what I make. Twenty minutes, one soup maker, no faffing.

The trick is the Boursin. I'll get to that.

What You Need For This Green Soup

• 2 celery sticks

• 1 courgette, peeled and roughly chopped

• 1 tin of carrots (around 300g, drained)

• 1 whole white onion, peeled and quartered

• A handful of butternut squash (around 50g, chopped)

• A handful of cauliflower florets (around 50g)

• 100g spinach

• 1 chicken stock pot (or mock chicken stock pot if vegetarian)

• 1 vegetable stock cube

• 75g Boursin Garlic & Herbs cream cheese

• Water to fill the soup maker to the minimum line (usually around 500ml–600ml, depending on your machine)

This soup is packed with the good stuff —spinach for iron, magnesium, and folate; carrots and butternut squash for vitamin A and antioxidants; cauliflower and courgette for vitamin C and fiber; celery for hydration; and onion for its well-known immune-supporting properties.

The Boursin gives it that silky, creamy finish without any heaviness.

That's the whole ingredient list. Nothing you can't get from a normal shop.

Our INGREDIENTS!

Celery (2 sticks). Mostly water, which is part of the appeal — it's hydrating and gentle. It's also a known source of antioxidants and fibre, and it adds a fresh, slightly herby base note to the soup without you really tasting it as celery.

Courgette (1 medium, peeled). This is one of the easiest vegetables on the digestive system, which is part of why I keep coming back to it for soups like this. High in vitamin C and potassium, low in basically everything you'd want to keep low.

Tinned carrots (1 tin, around 300g drained). Fresh would work, but tinned blends faster and is honestly just as good once it's pureed. Carrots are well known for their beta-carotene content (which the body converts to vitamin A), as well as their fiber and antioxidants.

White onion (1 whole). Onions are loaded with antioxidants and have been used in traditional cooking for their immune-supporting properties for longer than anyone has been keeping track.

Butternut squash (around 50g). A small handful is all you need. It brings vitamin A, vitamin C, potassium, and a soft, natural sweetness that rounds out the greener vegetables. This is what stops the soup from tasting too green.

Cauliflower (around 50g). Genuinely underrated in a soup like this. It blends down to almost nothing visible, adds body and silkiness, and is a solid source of vitamin C, fiber, and folate.

Spinach (100g). This is where the colour comes from. 100g sounds like a lot, but it wilts to almost nothing in the soup maker. Spinach is known for being rich in iron, magnesium, vitamin K, and folate — all the things that make people call it a superfood.

Chicken or mock chicken stock pot (1). The mock chicken version is genuinely good if you're a vegetarian or just want a lighter version. Both work.

Vegetable stock cube (1). Layer of seasoning. Salt. Backbone.

Boursin Garlic & Herbs (75g). This is the bit that makes the whole thing work. 75g melts into the soup as it blends, giving you a creamy, silky finish without adding cream, milk, or anything heavy. The garlic and herbs season the whole pot for you. If you've never used Boursin in a blended soup before, you'll wonder why you haven't.

How to Make It

Everything in the soup maker. Fill with water to the minimum line. Set it to smooth. Walk away.

That's the entire method. Genuinely. About 20 minutes later, you've got a beautiful, pale green soup that pours like silk and tastes like something that took far more effort.

If you don't have a soup maker, you can do it the old way — soften the onion, celery, and squash in a pot with a splash of oil for about 5 minutes, add everything else (including around 500ml of water depending on how thick you like it), simmer for 20 minutes until soft, then blend with a stick blender. Add the Boursin at the end and stir until melted through.

Same result, just slightly more washing up.

Makes: roughly 4 generous bowls or 6 smaller portions. Season to taste.

When I Make This

The day after a takeaway. When I want something warm but light. When I've been busy and haven't eaten properly for a day, or when I need to settle my stomach.

Just a genuinely useful bowl of food that I make on repeat because it works.

It also freezes well. I usually double the recipe, eat some that day, and stash three or four portions in the freezer.

A Few Things Worth Knowing

The peeling of the courgette matters. Leave the skin on, and you get little green specks throughout the soup, which is fine, but ruins the silky pale-green look. Peel it, and you get that beautiful uniform colour.

Don't skip the Boursin. I've made this without it, and it's a fine soup. With it, it's a proper good soup. There's a real difference.

If you want it thicker, use less water (just to the minimum line on your soup maker). If you want it thinner, add more after blending. The vegetable measurements are forgiving — a handful of squash or cauliflower; it doesn't matter if it's a bit more or less. This is a soup you can't really get wrong as long as the Boursin's in there.

And it's better the next day. The flavours settle overnight in the fridge and come back together even better when you reheat it. Worth making a batch the day before if you've got something on.

What It Actually Tastes Like

Gentle. Fresh. Slightly garlicky. The soup you eat and then want a bit more of, then a bit more, until the bowl's empty.

It's the soup I keep coming back to. The reset button in a bowl

⚠️ Disclaimer

I am not a nutritionist, a dietitian, or anyone with formal qualifications in food and health. Any benefits mentioned are the widely known nutritional properties of the ingredients themselves - not health claims about the soup. If you've got specific dietary needs, allergies, or medical conditions - check the ingredients against them first.