Spring Green Soup

Spring Green Soup

Enjoy this recipe by Beatrice Voss, CAP, RYT 200

Spring greens are a wonderful way to cleanse accumulated kapha from the winter season and prevent seasonal issues such as colds and allergies. An additional benefit is the infusion of fresh prana from the new growth plants that help energize us for the months ahead!

Ingredients (serving for 2):

  • 1 tablespoon of ghee or coconut oil
  • ½ tsp of salt
  • A generous pinch of fresh ground black pepper
  • ½ a teaspoon each of cumin, coriander and fennel seeds
  • 1 stick of finely chopped celery
  • ½ a cup of chopped spring onions or leeks
  • 2 cups of mixed spring greens such as nettle tops, young chard, spinach, arugula and dandelion greens, chopped roughly
  • 1 finely chopped zucchini
  • 4 cups of warmed vegetable stock or water
  • Optional half a lime

Sautee the spices, leeks/onions and celery in the ghee over medium heat until the seeds begin to crackle and pop. Then add the zucchini and greens, stirring gently to coat them in the spices and ghee. After three minutes or so, add the vegetable stock and salt, bringing to a simmer. Allow to simmer gently for 5-10 minutes before blending to your desired consistency.

Top with a squeeze of lime and some black pepper before enjoying!