Spring Vitality Soup with Insiya

As spring hits the Northern Hemisphere, we start to awaken from the deep slumber of winter and pay attention to the earth waking up. It begs to mind then that as we throw of the cosy or sluggish mantle of winter, we shift how we eat in this new season.

Ayurveda, India’s ancient science of healing tells us that as the days lighten and lengthen, we should focus us taste buds on the young, bitter greens of spring. Tastes to focus on now are bitter, astringent and pungent. Tastes that will awaken us, detoxify the kidneys and help promote the movement of bile. We stay away from too many heavy doughy and dense foods – even Eoin eats less sourdough – and instead fill our plates with as many seasonal vegetables and fruits as possible.

Here is a delicious green soup from Insiya to help us navigate Spring – it’s like drinking a warm, green, savory smoothie. Feel free to use a diversity of wild, foraged greens in this soup. You can try spinach, spinach and fennel, spring kale, nettles (they will lose their sting once plunged in boiling water); or chard.

This soup is gently cleansing yet filling and makes for a perfect light springtime supper.

Enjoy. And ps. if you enjoyed this recipe which Insiya shared during the 2021 Blissology Project; you can get more here.


Spinach Vitality Soup. I love this green soup. It feels like sipping on a warm, savory green smoothie full of revitalizing vitamins and iron. Definitely good fuel! 🙂 Serves 2 – 3


1 very large bunch fresh spinach
½ onion thinly sliced
2 garlic cloves sliced
2 tbsp cold pressed, extra virgin coconut oil
2 – 3 cups warmed organic chicken or veggie broth
black pepper
Sea salt
Thyme or Tarragon sprig


Wash, drain and rinse the spinach.
• In a soup pot, warm the oil on medium heat until it melts.
• Add in the sliced onion, garlic and thyme. Saute until softened and onion is translucent.
• Now add in the spinach, saute quickly until the spinach is wilted and soft. This will only take a few minutes so pay attention.
• Add in 2 cups of the warmed broth.
• Blend with either an immersion blender in the soup pot, or in a high speed upright blender until the soup has a smooth consistency. It should be a beautiful vibrant green color.
• Season to taste. If needed add a little more broth until the soup is to the constancy you prefer.
• Serve with a little dollop of cultured butter, or a little bit of olive oil or ghee. Enjoy.

Tri doshic as the warmth of spices and broth helps to alleviate the cooling effect of spinach. A wonderful soup for good digestion.

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