About the Recipe
A light and nourishing Ayurvedic soup made with seasonal spring vegetables and warming spices to support digestion and balance Kapha dosha.
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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