Spring Curried Vegetable Soup

Spring is a time to pacify the heavier qualities of kaaha dosha that start to present in the body and mind. As we transition from Fall, during which vata dosha dominates, it it important to continue to eat warming foods as both vata and kapha are cold. As we move deeper into Spring, Ayureveda recommends that we favor lighter foods of the bitter, pungent, and astringent taste. This vegetable curry soup is a bit sweet to soothe your vata, but has some astringency, lightness, and freshness for your kapha.


1 carton organic broth of choice, or 1 organic boullion cube

2-3 cups water

1 can coconut milk (reduced fat or regular)

1 cauliflower, cleaned and chopped

½ to 1 bundle kale, cleaned and chopped

1 cup quinoa

½ chopped onion

2 TSBP green curry paste

2 TSP curry powder

1 TSP cayenne powder (optional)

2 TSP turmeric powder

1 TSP Bragg’s Soy Amino Acids

salt and pepper to taste

Slow cooker:

Combine ingredients, make sure water covers all ingredients, slow cook for 3-4 hours

Stove top:

Bring liquid ingredients to a boil, then reduce to simmer and remaining ingredients and more water if needed. Simmer, stirring occasionally for 2-3 hours

Top with a squeeze of lemon or lime juice and freshly chopped cilantro.

*If you wish to add meat to this, chicken or turkey is recommended.  For slow cooker preparation cube the meat an place it on the bottom of the slow cooker and cook on low for up to 8 hours, or high for 4 hours.  For stove top preparation cube and fry the meat in sesame, sunflower oil, or ghee and stir into the soup when simmering.