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!)
Ayurvedic Spring Vegetable Soup
- 2 teaspoons mustard or olive oil
- 2 cups asparagus chopped
- 2 large carrots chopped
- 3 stalks celery chopped
- ½ head green cabbage shredded
- 1 cup cauliflower chopped in big chunks
- 1/2 cup peas
- 4 to 6 cloves garlic sliced
- 1 small onion chopped
- 8 cups of water
- 1/4 tablespoon turmeric
- 1 tablespoon cumin seeds
- 2 tablespoons fresh ginger grated
- 1 tablespoon lime zest
- 1 teaspoon himalayan salt
- 1 teaspoon black pepper
- 1/2 cup fresh cilantro chopped
- Melt the oil in a large soup pot over medium heat. Add the cumin seeds, the garlic, the celery, and the onion. Let it saute for 3-4 minutes.
- After, add the water and rest of the ingredients.
- Increase the heat to high and cook for about 12 minutes or until desired vegetable consistency.
- Serve with more cilantro and enjoy warm in a wood bowl.