When I think of Spring, I see green and smell life emerging from the long, winter slumber. This is the perfect time to forage nettles and get them processed for a steamy, comforting bowl of soup. This is a great season to get in the grassy, slightly peppery, leafy greens. It is amazing that nature grows something so amazing and tasty right outside your front door without even needing to plant it yourself.  

Soup is my Spring comfort nourishment. I would have to say it’s one of my favorite dinner meals before my yoga practice. There are so many vitamins and nutrients in this one delicious bowl. It’s ok to sip your daily vitamins and be enveloped in peacefulness, knowing your body is being healed from the inside out. 

I’m going to be 1,000% transparent and this soup definitely tastes “green”. I love this soup because its fresh green taste dances on my tongue. But, if you love anything else like bacon, green onion, cheese, potatoes…the world is the limit! Add it! Make it your own. I merely provided a backdrop for your artistic creations. 

Meet my recipe of a living soup. What is a living soup, you ask? It is a soup using more living ingredients vs processed, unknown ingredients. I add fresh picked nettles, kale, and fresh picked spring onions. There is a lot of protein added from the soaked brown lentils as well as the nettles. This soup is a powerhouse of nourishment your body needs. 

As far as flavor goes, the charred spring onions bring a depth of smokiness to the soup. I like to add lentils to contribute to the creaminess, but you can also use butter beans. I brighten the living soup with a generous splash of lemon juice.  

This soup has a touch of all six tastes in Ayurveyda so you will be satiated by the flavors. Nettles are astringent, bitter, sweet, and salty. Kale is bitter and the spring onions are pungent. I add lemon juice to add sour. What a flavor explosion! Daily soup vitamins to get your body prepared for Summertime 😊  

Recipe: 

2 C. nettles 

2 C. kale 

1 bunch spring onions, charred 

1 bulb roasted garlic 

3/4 C. soaked brown lentils 

3 C. onion broth (simmer 4 C. water with spring onions for 45 minutes) 

Juice of 1 lemon or 2 T. lemon juice. 

Add kale, nettles, and charred onions to a blender and add water, garlic and lentils in batches with the onion broth until well blended and smooth. Then add lemon juice and salt and pepper to taste.

Makes 6 servings.

Enjoy!

**Take note with how you feel and journal. Remember food is an experience and taste is so super important. If you don’t like an ingredient I shared then replace it with your favorite(s). Food is personal and if you can tweak this to fit your tastes then I have done my job. I love to share my experiences and most importantly if what I’m eating will pay me and my body back with health and nourishment then I will try it all!**

This information is for education purposes, and is not intended to diagnose, treat, cure, or prevent any disease. Life Asanas and Pranayama Mama recommends that you consult with a qualified healthcare professional before using any recommended herbal products, particularly if you take other medications, or if you are nursing, pregnant, or expecting to become pregnant.

Photographs are created by Life Asanas and Pranayama Mama.