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Spring Vegetable Soup Recipe
This recipe is part of the Ayurvedic Soup Recipes collection.
Prep Time:
30 minutes (10 minutes prep, 20 minutes cooking)
Serves:
2-3 people
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.
Spring Vegetable Soup Recipe
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.
Calm an Overactive Mind Before Sleep
A light, clear vegetable soup is the ultimate evening meal because it gives your digestive system an effortless break, letting your heart rate settle for the night. Pair this dinner recipe with my Meditation Library, with meditations specifically recorded to set you up for deep rest.
Frequently Asked Questions
Which spring vegetables are best suited for this soup?
Green peas, tender asparagus, baby spinach, and leeks are ideal choices. Their light, bitter, and astringent tastes help balance the dampness that typically accumulates in the body during the spring season.
Why is a light vegetable soup recommended during the spring season?
Spring is dominated by Kapha dosha, when environmental warmth thaws accumulated moisture and congestion in the tissues. A warm, light clear broth kindles the digestive fire (agni) and supports the body's natural seasonal cleansing pathways. Avoid thick, creamy soups during this time.
Why should delicate spring greens be added at the very end of simmering?
Adding delicate leafy greens right before removing the soup from heat prevents them from losing their vibrant color and beneficial nutrients. Because greens are light, they cook much faster than other more substantial vegetables.
How can this spring vegetable soup be adapted for Vata, Pitta, and Kapha?
This soup is naturally ideal for clearing Kapha sluggishness during seasonal transitions. Vata types can make it more grounding by adding root vegetables, a scoop of cooked rice, and extra ghee. Pitta types can enjoy it warm with sweet herbs like basil or mint, keeping heating spices like black pepper to a minimum.
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