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Ayurvedic Spring Vegetable Soup

Spring is the time when the Earth emerges from the long winter hibernation and everything around us comes back to life. The kapha energy that has accumulated in the body over winter, gets released during spring, which often leads to feeling heavy, lethargic, oily, and colds are common. 

For a healthy spring diet regimen, eat lighter foods with more of the bitter, pungent, and astringent tastes. Don’t forget to add plenty of leafy greens to your diet and consider omitting dairy and heavier grains. Here is a delicious soup recipe featuring loads of spring veggies to get you started. Celebrate spring!

RECIPE: Spring Vegetable Soup

Serves 6


2 teaspoons mustard or olive oil
2 cups asparagus chopped
2 large carrots chopped
3 stalks celery chopped
½ head green cabbage shredded
1 cup cauliflower chopped in big chunks
1/2 cup peas
4 to 6 cloves garlic sliced
1 small onion chopped
8 cups of water
1/4 tablespoon turmeric
1 tablespoon cumin seeds
2 tablespoons fresh ginger grated
1 tablespoon lime zest
1 teaspoon himalayan salt
1 teaspoon black pepper
1/2 cup fresh cilantro chopped


  1. Melt the oil in a large soup pot over medium heat.
  2. Add the cumin seeds, the garlic, the celery, and the onion. Sauté for 3–4 minutes.
  3. Add the water and rest of the ingredients. Increase the heat to high and cook for about 12 minutes or until desired vegetable consistency.
  4. Place warm soup into bowls and garnish with more cilantro.