In a nod to well being and staying healthy this spring season, we bring back this delicious, deep green  Ayurvedic soup.  Created by our past White Lotus chef, the beloved Beatrix Rohlsen, this flavorful soup helps to balance one’s physiological qualities called Doshas: vata, pitta, and kapha.  Part of the balancing act is that it encompasses all of the five tastes accessible to our palate which are nourishing to daily well being: sweet, sour, bitter, salty, and pungent.

This beautiful Ayurvedic Soup which is often served at breakfast will keep its healthful potency for two days.  Please be sure to not over heat in the re-warming process.

Ingredients:

3 yellow onions
bunch celery stalks
3 carrots
2 leeks
ghee
spinach
11/2 tsp brown mustard seeds
1/2 tsp fenugreek seeds
1 tsp cumin seeds
1-2 Tbs chopped ginger
1/2-1 cup coconut milk
juice of 1/2 lemon or lime
cayenne
salt 

Recipe:
Serves 4-6 people

Start with the following vegetable stock:

Dice and sauté in 2 Tbsp ghee butter:
3 yellow onions
1 bunch celery stalks
3 carrots
2 leeks
Add 3-4 cups water

Simmer 6 minutes or until veggies are soft. Set aside to cool. 

Once cooled, blend in a blender and add two hands full of washed spinach leaves. Blend again. This is the soup base to be added later. 

In 2 Tbsp ghee butter, sauté the following seeds lightly until they begin to pop:
1½ tsp brown mustard seeds
½ tsp of fenugreek seeds
1 tsp cumin seeds 

After seeds have gently popped, add 1 – 2 Tbs. finely chopped, fresh ginger. 

Slowly add to seeds: ½ to 1 can organic light coconut milk. 

Simmer 2 -3 minutes

Pour blended soup base slowly into the seeds and coconut milk.

Warm gently over low heat.
Add the juice if ½ of a lime or lemon
Dash of cayenne
Pinch of salt
Dash of cumin (optional)