Clear vegetable soup with the warmth of ginger and the brightness of lemon adds punch to fresh, purifying produce.
It is June, yes, but it is not too late to enjoy the healing foods of spring—like this clear vegetable soup with the agni stirring warmth of ginger and the sunny brightness of lemon adding punch to spring’s purifying produce.
Bright, healthy and comforting, this gingery lemony soup makes a warm breakfast or light supper. In Ayurvedic terms it is Kapha-reducing, encouraging strong digestion, circulation, and purification, helping filter tissues and strengthen organs for overall energy, clarity, and verve. It is delicious support in lightening up as we look forward to summer.
Gingery Lemon “Spring Detox” Soup
Soothing, refreshing and clean, this soup is really flexible. Add crushed garlic or chopped scallions for more heat and bite, or give it cooling energy by garnishing with lots of mints. If spring peas are still fresh in your market, add a cup for purifying the protein. Look for seasonal leafy greens like spinach, bok choy, chard, dandelion, beet leaves, mustard greens to boost the cleansing potential. It goes without saying, I hope, that ingredients should be organic.
4 cups vegetable broth
1 inch fresh ginger, peeled and minced
1 carrot, chopped
1 celery, chopped
1 cup cabbage, shredded
2 handfuls leafy greens
1 lemon, zest, and juice
pink salt and fresh cracked pepper, to taste
a drizzle of sesame or olive oil
1 large fistful fresh parsley, roughly chopped
1 hearty pinch oregano, thyme, or rosemary
Combine vegetable broth, ginger, and vegetables in a large saucepan. Bring to a boil and cook for a few minutes until cabbage is soft. Remove from heat. Stir in lemon juice and zest.
Serve in bowls, add parsley, additional fresh herbs, and drizzle with sesame or olive oil.