Soup of Greens

Name: Soup of Greens
Total time: 45 minutes

This recipe is part of the Ayurvedic Soup Recipes collection.

Prep Time:

45 minutes

Serves:

2-3 servings

About the Recipe

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.

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!

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