RECIPE: Lemon Turmeric Cleansing Soup
Just as the snow starts to melt and run off in springtime, the body begins to release excess Kapha that has accumulated over winter.
Spring is Kapha season - the time of year when we start craving lighter, fresher foods.
Kapha (earth + water) serves the body as protection, insulation and stability. To ease this seasonal transition and your body’s cleansing process, focus on the bitter, astringent and pungent tastes during this season.
This easy soup is ideal for a light dinner or served over rice for a heartier meal. It’s gluten free, vegetarian and can be made vegan.
And, it is delicious!
- 5 cups organic vegetable broth
- 1 4-inch piece turmeric
- 4 tablespoons fresh ginger grated
- 1 garlic clove minced
- 1 cup mung beans
- 2 cups cabbage thinly sliced
- 1 cup carrot shredded
- 1 tablespoon lemon juice
- 1 tablespoon Kapha Spice Mix
- 4 tbsp sesame oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper