Toasted cumin, coriander, turmeric and ginger meet courgette, spinach and lime for a light, soothing supper in 20 minutes. 

Light, bright and deeply comforting. This bowl leans on classic Ayurvedic kitchen staples –cumin, coriander, turmeric and ginger – gently toasted in ghee to wake their aroma. It favours easy‑to‑digest summer veg, served warm (not piping hot) and finished with a squeeze of lime for lift. Cooling for fiery summer energy (pitta), grounding enough to steady your evening. 

You’ll need 

• 1 tbsp ghee or olive oil 

• 1/2 tsp cumin seeds 

• 1/2 tsp ground coriander 

• 1/4 tsp turmeric 

• 1 tbsp freshly grated ginger 

• 1 courgette, chopped 

• 1 celery stick, chopped 

• 1 small carrot, chopped 

• 1 heaped cup spinach or kale 

• 750 ml vegetable stock (or water) 

• Juice of 1/2 lime 

• Sea salt, to taste 

To finish: fresh mint or coriander leaves or garnish with edible flowers. 

How to make it 

1. Toast the spices: Warm the ghee/oil in a pan. Add cumin, coriander, turmeric and ginger; let them sizzle and smell amazing. 

1. Sauté the veg: Stir in courgette, celery, carrot and spinach/kale. Cook for 3–4 minutes. 

1. Simmer: Pour in the stock. Gently simmer 15–20 minutes until tender. 

1. Blend (optional): For creamy calm, blend smooth. Prefer texture? Leave it chunky. 

1. Finish: Stir in lime juice, season with salt, ladle into bowls and top with mint or coriander. 

Serve warm. Sip slowly. Feel the balance.