Ayurvedic spring vegetable soup

Each season of the year is associated with a dosha.

Spring, for instance, is dominated by Kapha qualities, so it is always a good idea to eat seasonally and keep our own dosha in balance.

Let’s make this ayurvedic spring vegetable soup as a complement for lunch or for a light dinner to honor our bodies and better adjust to this new rebirth season.

Spring has so many connotations.

It is the time when the earth (and our bodies) wakes up from the long winter dream.

It is also the time where everything comes back to life.

This beautiful season is deeply connected with Kapha. Which means feeling heavy, lethargic, oily, and cold is common. Due to the Ayurvedic principle of Like increases Like, we need the opposite qualities to bring about some balance. And something I recommend, and apply with my own clients, is the concept of eating seasonally, unless a serious imbalance is present.

This delicious soup is all about welcoming spring and feeling awesome.

Light, clear minded, regular in the mornings, energetic.

This is the recipe. (Let me know if you love it!)