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

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.

Soup of Greens

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!

A vibrant outdoor herb and spice market stall in Chiang Rai, Thailand, displaying large silver buckets filled with traditional dried Ayurvedic herbs, cinnamon sticks, Sichuan pepper, and ground cooking spices.

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Frequently Asked Questions

Which combinations of leafy greens work best for an Ayurvedic green soup?

Combining a mild green like baby spinach or Swiss chard with a slightly bitter green like kale, dandelion, or collards creates a well-rounded flavor profile. Bitter greens support liver function, while milder greens add a smooth base.

How does a warm puree of leafy greens support internal cleansing?

Leafy greens carry bitter (tikta) and astringent (kashaya) tastes that naturally flush excess heat and dampness from the blood tissue (rakta dhatu). Pureeing them into a warm broth breaks down tough cellulose fiber so their purifying minerals can be absorbed without taxing agni.

Why are warming spices like ginger, nutmeg, and black pepper added to green soups?

Leafy greens are naturally cooling and light, which can sometimes weaken digestive fire if eaten in large quantities. Adding warming spices balances their cold temperature (sheeta virya), kindles metabolic activity, and reduces gas or bloating.

How can Soup of Greens be adapted for Vata, Pitta, and Kapha?

This soup is ideal for clearing Kapha and cooling Pitta heat. Vata types can enjoy it by blending in cooked sweet potatoes, a generous scoop of ghee, a pinch of sea salt, and serving it warm alongside a grain. Pitta types can enjoy it cooked with cooling coriander, fennel, and mint. Kapha types can cook it with warming spices like black pepper, ginger, and chili.

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