A green spicy (not spicy hot) soup

Updated: May 29, 2018

Ayurveda advices warm rather than cold food. The reason is that warm food supports our "agni" or digestive fire, the fundamental principle of digestion in Ayurveda.

Coldness aggravates the vital bio energies Vata and Kapha. And specifically, when Vata is disturbed, all movements are upset from circulation to bowel movements. That’s why cold water is not recommended, room temperature water is the correct option especially in summer, contrary to what we may believe.

This simple recipe follows the mentioned principle and in only 10 minutes, you'll enjoy a wholesome soup.


1 teaspoon cow’s ghee or coconut oil

2cm grated ginger or more if you prefer (peel it first)

1 garlic clove

1 onion

2 carrots (peel them if not organic)

¾ or 1 cup green peas

3 cups spinach

1 tablespoon Boullion broth (I use the vegan option as I then add pink rock salt. BTW sea salt is not advised for everybody in contrast to rock salt)

2 – 3 cups of water

Rock salt to taste

Black pepper to taste


1. Heat the cow’s ghee or coconut oil and add the ginger. When the ginger starts releasing its aroma add the onion.

2. When the onions are translucent add the carrots and the Boullion. Add the green peas if you are using fresh ones.

3. When the carrots are tender, add the spinach, rock salt, pepper and green peas if frozen.

4. Turn off the heat and use a hand blender to finish.

You can start your meal with this soup.


7 views0 comments

Recent Posts

See All