INDIVIDUALIZED HEALING THROUGH HOLISTIC WELLBEING.
Method
Prepare the aromatics
Slice the onion or leek, chop the celery, and thinly slice the ginger. If using garlic, mince it gently.
Toast the spices
In a medium pot over medium-low heat, add the cumin seeds. Toast for 30–60 seconds, until fragrant and just beginning to darken. This helps awaken their digestive qualities.
Build the base
Add a small drizzle of olive oil or ghee. Stir in the onion (or leek), celery, ginger, and garlic. Sauté gently for 5–7 minutes, allowing everything to soften and become aromatic without browning too much.
Add ground spices
Stir in turmeric, black pepper, and a pinch of salt. Let the spices bloom for about 30 seconds, coating the vegetables and releasing their warmth.
Simmer the broth
Pour in the water or light vegetable broth. Bring to a gentle boil, then reduce to a soft simmer. Let cook uncovered for 15–20 minutes, allowing the flavours to meld and the broth to become fragrant and lightly infused.
Add the greens
Stir in your chosen greens (nettles, dandelion, spinach, chickweed). Simmer for just 3–5 minutes, until wilted and vibrant. Avoid overcooking to preserve their freshness and prana.
Finish and serve
Turn off the heat and stir in fresh cilantro or parsley. Taste and adjust salt if needed.
This broth is light, warming, and gently cleansing — ideal for early spring, when the body begins to release the heaviness of winter.
The base of onion or leek, ginger, and celery creates a subtle warmth that kindles agni/digestive fire, without overwhelming it. This supports digestion while encouraging the movement of lymph and fluids of the body.
Cumin, turmeric, and black pepper stimulate circulation and help clear stagnation, making this broth especially supportive for reducing excess Kapha.
The bitter and wild greens — nettles, dandelion, spinach, chard, help to cleanse the blood, support liver function, and encourage the downward and outward movement of what the body is ready to release.
Nettles in particular are deeply mineral-rich and nourishing, offering rebuilding alongside cleansing, while dandelion enhances liver and digestive support.
Fresh herbs like cilantro or parsley added at the end brighten and lift the broth, supporting digestion and also cleansing the blood. Parsley is more warming than cilantro.
This is a simple broth that both clears and replenishes, encouraging flow without depletion.
Dosha Effects
V-/K-/P+ (in excess)
Vata:
Warm, light, and gently hydrating — supports Vata by bringing warmth and subtle grounding without heaviness. The broth texture helps counter dryness while the spices stimulate gentle digestive movement.
Adjustment: Add a drizzle of ghee or olive oil, cook greens slightly longer, and reduce bitter greens if feeling depleted or sensitive.
Pitta:
Bitter greens and herbs offer a cooling and cleansing effect that helps balance Pitta, while the overall lightness prevents excess heat accumulation.
Adjustment: Reduce ginger and black pepper, keep spices mild, and emphasize cooling herbs like cilantro. A squeeze of lime can enhance the cooling quality.
Kapha:
Light, warming, and stimulating — this broth is ideal for reducing Kapha. It helps clear stagnation, supports lymphatic movement, and encourages digestion without heaviness. Bitter greens are especially beneficial here.
Adjustment: Increase ginger, black pepper, and cumin. Keep the broth light (minimal oils), and emphasize pungent and bitter greens like dandelion and nettle.
Join our newsletter for insider scoop, information, and additional resources on how you can live your most aligned life.
Live your most aligned life. Subscribe to our FREE newsletter to enjoy the latest Ayurvedic seasonal inspirations and to gain access to exclusive community offers.