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Detox with this Gingery Lemon Soup

Spring colors of soup in a bowl

A clear vegetable soup with the warmth of ginger and the brightness of lemon adds punch to fresh, purifying produce.

It is June, yes, but it is not too late to enjoy the healing foods of spring—like this clear vegetable soup with the agni stirring warmth of ginger and the sunny brightness of lemon adding punch to spring’s purifying produce.

Bright, healthy and comforting, this gingery lemony soup makes a warm breakfast or light supper. In Ayurvedic terms it is kapha-reducing, encouraging strong digestion, circulation and purification, helping filter tissues and strengthen organs for overall energy, clarity and verve. It is a delicious support in lightening up as we look forward to summer.

Gingery Lemon "Spring Detox" Soup

Serves 2

Soothing, refreshing and clean, this soup is really flexible. Add crushed garlic or chopped scallions for more heat and bite, or give it a cooling energy by garnishing with lots of mint. If spring peas are still fresh in your market, add a cup for purifying protein. Look for seasonal leafy greens like spinach, bok choy, chard, dandelion, beet leaves, mustard greens to boost the cleansing potential. It goes without saying, I hope, that ingredients should be organic.


4 cups vegetable broth

1 inch fresh ginger, peeled and minced

1 carrot, chopped

1 celery, chopped

1 cup cabbage, shredded

2 handfuls leafy greens 

1 lemon, zest and juice

pink salt and fresh cracked pepper, to taste

drizzle of sesame or olive oil

1 large fistful fresh parsley, roughly chopped

1 hearty pinch oregano, thyme, or rosemary


Combine vegetable broth, ginger and vegetables in a large saucepan. Bring to a boil and cook for a few minutes until cabbage is soft. Remove from heat. Stir in lemon juice and zest.

Serve in bowls, add parsley, additional fresh herbs and drizzle with sesame or olive oil.

Did you know?

While most healthy fats and oils are considered cooling in energy, sesame oil has a heating “post-digestive” energy, making it a choice oil for kapha-balancing meals.

Laura Plumb

Laura Plumb is a practitioner and teacher of Ayurveda, Yoga and Jyotish. She is the writer of the book, Ayurveda Cooking for Beginners, and the writer and host of the international 58-part TV series VedaCleanse, with recipes and daily practices for seasonal wellness. She is also the writer and host of the 12-part series Divine Yoga. Laura leads trainings and retreats internationally, and offers online seasonal cleanses and courses. You can learn more about her at and get more Ayurvedically inspired recipes on her blog:

Learn with Laura! 

Register now for Laura's new online course, Introduction to Ayurvedic Cooking, complete with videos, quizzes, and informative PDFs with beautiful photographs.


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