Servings 2

Ingredients

• 1 teaspoons olive oil
• 1 cup asparagus chopped
• 1 medium carrots chopped
• 1 stalk celery chopped
• ½ head green cabbage shredded
• 1/2 cup cauliflower chopped in big chunks
• 1/2 cup peas
• 1 teaspoon turmeric
• 1 teaspoon cumin seeds
• 1 teaspoon fresh ginger grated
• 3 cups of water
• 1 tablespoon lime zest
• 1 small onion chopped
• 2 cloves garlic sliced
• Himalayan pink salt to taste
• 1/3 teaspoon black pepper
• 1/2 cup fresh cilantro chopped

Method:

1. Heat the oil in a large soup pot on medium heat. Add the cumin seeds, the garlic, the celery, and the onion. Let it sauté for 3-4 minutes.
2. After, add the water and rest of the ingredients.
3. Increase the heat medium to high and cook for about 15 minutes or until desired soup consistency.
4. Serve with more cilantro and enjoy warm in a wood bowl.

https://holisticayurveda.ca/ayurvedic-spring-vegetable-soup/