Spring Vegetable Soup Recipe

Name: Spring Vegetable Soup Recipe
Total time: 30 minutes (10 minutes prep, 20 minutes cooking)

This recipe is part of the Ayurvedic Soup Recipes collection.

Prep Time:

30 minutes (10 minutes prep, 20 minutes cooking)

Serves:

2-3 people

About the Recipe

This spring vegetable soup is a light Ayurvedic soup recipe designed to support digestion and seasonal balance. In Ayurveda, soups made with fresh vegetables and gentle spices are ideal for helping the digestive system transition between seasons. Cooking vegetables with warming spices helps stimulate agni (digestive fire) while keeping meals easy to digest. This nourishing soup is a simple way to enjoy seasonal produce while supporting the body’s natural detoxification processes during the spring months.

Ingredients

1 tbsp ghee (or make your own ghee) or coconut oil
1 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp coriander powder
1-inch piece of ginger, finely chopped or grated
1 small zucchini, diced
1 cup asparagus, chopped
1/2 cup carrots, sliced
1/2 cup peas (fresh or frozen)
4 cups water or vegetable broth
1/2-1 tsp Himalayan salt
3 tbsp fresh cilantro, chopped
Juice of 1/2 lemon

Preparation

Heat ghee in a pot over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Stir in turmeric, coriander, and ginger. Sauté for 30 seconds.
Add carrots, zucchini, asparagus, peas, and salt. Stir well to coat with spices.
Cook until the veggies are soft.
Pour in the water (or vegetable broth) and bring to a gentle boil. Reduce heat and simmer for 10 minutes.
Remove from heat and garnish with fresh cilantro and lemon juice.
Serve warm and enjoy this light, nourishing spring soup with a flat bread or crackers.

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