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Soup of Greens
This soup of greens is a light Ayurvedic vegetable soup that highlights the nourishing qualities of leafy greens while supporting gentle digestion.
In Ayurveda, soups made with seasonal vegetables are often recommended because they are both hydrating and easy for the body to process.
Cooking greens with digestive spices helps improve their digestibility while preserving their nutritional value.
This simple soup offers a beautiful way to incorporate more greens into daily meals while supporting balance and digestive health.
Prep Time:
Serves:
45 minutes
2-3 servings
Ingredients
½ tsp cumin seeds, ground
½ tsp coriander seeds, ground
½ tsp fennel seeds, ground
½ tsp or more of turmeric powder (depending on your taste)
1/4 tsp pippali powder (longer pepper found at Indian Grocer)
1/8 tsp nutmeg
1/8 tsp cinnamon
1/8 tsp black pepper
1 Tbsp of ghee (clarified butter, found in health food store or make your own)
½ medium onion, sliced or chopped
1 inch of fresh ginger, chopped
2 or 3 big bunches of greens, roughly chopped (dandelion, kale, Swiss chard, spinach—remember these will cook down a lot!)
3-4 chopped dates
1 cup of filtered water (or more, if needed)
Preparation
To release the flavor of the cinnamon, cumin, coriander, and fennel, grind the herbs with a mortar and pestle or a spice grinder (a spice-dedicated coffee grinder works well).
Dry roast all of the dry spices in a large soup pot.
Add ghee, onion, and ginger.
Sauté until onions are clear and some caramelization appears on the bottom of the pan.
Add greens, dates, and water.
Cover and simmer until at least half of the water disappears and the greens are bright and well-cooked.
Cool slightly, then carefully purée with an immersion blender or place in the blender. Only fill blender 1/2 full and press down on the lid to prevent it from exploding. Purée until smooth.
Enjoy!
Dosha Adjustments
Adjustments for Vata
Vata types can make this vibrant green soup grounding by cooking leafy greens thoroughly with extra ghee, warm cumin, coriander, and a pinch of nutmeg. Blending until smooth with warm water or broth softens tough fibers for gentle digestion.
Adjustments for Pitta
This green soup is naturally ideal for Pitta due to the bitter and astringent qualities of fresh greens. Cooking kale, Swiss chard, or dandelion with cooling herbs helps to purify the blood, cleanse the liver, and cool internal heat without irritating agni.
Adjustments for Kapha
This soup is exceptionally balancing for Kapha types due to its light, dry, and bitter profile. Seasoning with black pepper, dry ginger, and garlic kindles a sluggish digestive fire while helping to scrape away excess dampness.
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