APRIL AYURVEDIC SOUPS: NOURISHING BOWLS FOR SEASONAL WELLNESS

As the earth sheds its wintry cloak and dons the vibrant hues of spring, our bodies, too, undergo a metamorphosis. This season embodies the qualities of sattva—clarity, purity, expansiveness, and light. Ideally, spring is a time when the thick, heavy energies of kapha begin to transition and fall away, leaving us feeling refreshed and revitalized. What better way to support this seasonal transition than with nourishing bowls of Ayurvedic soups? Let’s explore three delicious recipes designed to align with the energies of spring and promote wellness from within.

1 WATERCRESS & ASPARAGUS SOUP

This vibrant green soup inspired by The Banayan Botanicals not only tantalizes the taste buds but also provides a burst of seasonal freshness. With the crispness of asparagus and the peppery notes of watercress, it’s a delightful way to embrace spring.

Benefits:

Asparagus: Rich in antioxidants and a natural diuretic, asparagus helps to flush out toxins from the body, making it an ideal choice for spring detoxification.
Watercress: Packed with vitamins and minerals, watercress supports immune health and promotes overall vitality.
Avocado: Provides healthy fats and creamy texture, enhancing the soup’s satiating quality.
Lemon Juice: Adds a zesty kick and boosts digestive fire (Agni), aiding in the assimilation of nutrients.

Ingredients:

2 tablespoons ghee
1 bunch (about 1 lb) asparagus, chopped (save some of the tops for garnishing)
1 bunch watercress
1 avocado (save some for garnishing)
½ cup flat-leaf parsley, chopped

PREPARATION TIME: 35 mins

2 cups hot water
2 tablespoons lemon juice
1 teaspoon fresh grated ginger
½ teaspoon coriander powder
Pinch of asafoetida
Salt and pepper to taste

Process:

Heat the ghee in a medium soup pot. Add the ginger, coriander, and asafoetida, and sauté for 1–2 minutes or until the fragrance is released, stirring frequently to avoid burning.
Add the asparagus and continue to cook for 3–4 minutes until tender. Reduce heat to low, add the watercress, and cook for 2–3 more minutes.
Transfer the mix to a high-speed blender, and add the avocado, fresh parsley, lemon juice, and water. Purée until creamy. Taste and season with salt and pepper.
To serve, pour into individual bowls and garnish with chopped avocado and asparagus tops. For a heartier meal, pour soup over a large scoop of well-cooked quinoa.

2 HEALING IMMUNE BOOSTING SOUP

This soup is more than just a culinary delight inspired by Hummusapien—it’s a potent elixir for boosting immunity and nourishing the body from the inside out. Packed with vegetables, lentils, and aromatic spices, it’s a comforting bowl of wellness.

Benefits:

Garlic: Known for its antimicrobial properties, garlic helps to combat infections and strengthen the immune system.
Turmeric and Ginger: Anti-inflammatory and antioxidant-rich, turmeric and ginger provide a powerful defense against seasonal illnesses.
Red Lentils: A good source of plant-based protein and fiber, red lentils contribute to satiety and stable energy levels.
Greens: Kale, spinach, or chard offer a plethora of vitamins, minerals, and phytonutrients, supporting overall health.

Ingredients:

Mirepoix (Onion, celery, and carrot)
4 cloves garlic, minced
1 tablespoon fresh turmeric, grated
1 tablespoon fresh ginger, grated
2 parsnips, peeled and chopped
1 cup red lentils

PREPARATION TIME: 40 mins

6 cups vegetable broth
2 cups water
Salt and black pepper to taste
4 cups kale, chopped
½ cup fresh parsley, chopped
Juice of 1 lemon

Process:

Warm olive oil in a large pot or Dutch oven over medium heat. Once hot, add onion and sauté for 3 minutes.
Add carrots, parsnips, and celery and sauté for another 5 minutes. Add garlic, turmeric, and ginger and sauté for 1 minute.
Add broth, water, lentils, salt, and pepper. Stir and bring to a boil. Reduce heat to low and simmer, covered, for 15 minutes.
Remove from heat. Stir in kale, parsley, and lemon juice. Cover and let greens steam for a few minutes. Season to taste and enjoy!

3 COOLING PITTA WITH COCONUT SOUP

Designed to pacify the fiery energy of Pitta, this coconut-infused soup offers a refreshing reprieve on hot summer days. Inspired by Ayurvedic Wellness.center creation of this blend of cooling herbs and nourishing ingredients, is a soothing antidote to excess heat.

Benefits:

Coconut Milk: Rich in healthy fats and electrolytes, coconut milk cools and hydrates the body, making it ideal for Pitta types.
Lemongrass and Kaffir Lime Leaves: Known for their cooling properties, lemongrass and kaffir lime leaves impart a refreshing citrus aroma to the soup.
Mushrooms: Provide a savory depth of flavor and a host of immune-boosting benefits.
Fresh Cilantro: Adds a burst of freshness and aids in detoxification.

Ingredients:

4 cups organic broth (chicken or veggie)
1 lemongrass stalk, cut into 1-inch pieces and crushed
4 fresh kaffir lime leaves, torn in 1/2
1 (3-inch) piece fresh ginger, thinly sliced
1 lb organic or free-range boneless, skinless chicken, cut into thin strips (optional)
8 oz shiitake, straw, or other mushrooms, rinsed and sliced
1-2 small green Thai chiles, sliced very thin (optional, reduce or eliminate if Pitta is raging)
4 tablespoons fish sauce

PREPARATION TIME: 50 mins

2 tablespoons sugar
1 (13-ounce) can organic coconut milk
¼ cup freshly squeezed lime juice
¼ cup fresh chopped cilantro leaves
2 cups cooked brown or white (more cooling) basmati rice
Himalayan mineral salt and freshly ground black pepper

Process:

In a soup pot, combine and bring to a boil the broth, lemongrass, lime leaves, and ginger. Lower heat, cover, and simmer for 10 minutes to infuse the broth with flavor.
Strain the infused broth, discard the aromatics, and return the broth to the pot.
Add chicken, mushrooms, chiles, fish sauce, sugar, coconut milk, and lime juice and simmer for another 10 minutes until the chicken is cooked through.
Season the soup with salt and pepper. Add ¼-½ cup cooked brown rice to each bowl and serve soup topped with fresh cilantro leaves.

Discover more Pitta pacifying recipes here:

Incorporate these nourishing Ayurvedic soups into your springtime repertoire and savor the flavors of seasonal wellness. From cleansing greens to comforting broths, each spoonful offers a taste of rejuvenation for mind, body, and spirit. Embrace the essence of spring and let your bowls overflow with vitality.