Seasonal Recipe: Sattvic Green Soup for Spring
The dance of the seasons is beautifully observed in the nourishment that nature provides. As the snow and ice melt, little buds of green sprout through the earth again, signaling a time for lightening up after a dense and inward winter. With kapha season at play, choosing foods that are lightly cooked, warming, and incorporate the tastes of pungent, bitter, and astringent assist the body in moving through the sluggish qualities that accumulate through winter. This simple soup blends spring’s vibrant asparagus, bright bitter greens, and hints of spice that warm and stoke the digestive fire.
Watercress & Asparagus Soup
- 2 tablespoons ghee
- 1 bunch asparagus, chopped (save some of the tops for garnishing)
- 1 bunch watercress
- 1 avocado (save some for garnishing)
- ½ cup flat-leaf parsley, chopped
- 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
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 mix to a high-speed blender, 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.