Spring Soup with Fresh Herbs (Kapha-balancing)

2026 June 12

This soup is light, warming and gently stimulates your digestive fire – ideal for the Kapha season in Spring.
As nature awakens, it is also a time for the body to let go. This delicate spring soup helps you to gently relieve yourself, feel a new sense of lightness and activate your digestive fire (Agni).
With its warm, clear flavour and invigorating herbs, it is not only a comforting meal – but also ideal for a mindful Flüssigkeitstag, when you allow your body to rest and recover.

Ingredients (serves 4–6)

1.5 litres of water
1 Tsp Rock salt
½ tsp freshly ground black pepper

Vegetables:

2 Tbsp parsley, finely chopped
1 tsp tarragon (fresh or dried)
1 tsp lemon thyme or basil

Optional:

½ cup of cooked rice or small pasta (for a slightly more filling meal)

For a special touch of spring:

A small handful of stinging nettles, dandelion leaves or ground elder, finely chopped

Method

Bring the water to the boil and add the prepared vegetables. Bring everything to the boil once.
Then reduce the heat and let the soup simmer gently until the vegetables are tender but still have a pleasant bite to them.
Now add the fresh herbs, stir gently and leave the soup to infuse, covered, for a few minutes – this allows the delicate flavours and essential oils to develop particularly harmoniously.
Only now should you season to taste with salt and freshly ground pepper.
If you like, you can add some cooked rice or small pasta to finish.
Ideally, you should add the wild herbs right at the very end – they lend the soup a freshness, subtle bitter notes and a particularly invigorating springtime energy.

A tip for your practice

Savour this soup mindfully whilst it’s still warm. Especially on a Fluid Day You can eat them throughout the day – they gently nourish you without weighing you down, and help your body to find its balance.
For Vata- and PittaPeople with this type of constitution are advised to avoid vegetables that cause more flatulence or have a cooling effect, such as cauliflower and green beans, and to opt instead for easily digestible alternatives such as courgettes, fennel or tender spring asparagus.

Information on wild herbs

You can often find wild herbs right on your doorstep in spring – just make sure you choose unpolluted spots away from roads. Alternatively, you can buy them at weekly markets, in organic shops or in well-stocked health food shops.
This soup is more than just a recipe – it’s an invitation to welcome spring into your heart too.

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