The Kripalu Center for Yoga & Health provides a wonderful experience in developing yoga practice whether one is a beginner or an experienced yogi. But Kripalu is also well-known for it’s wonderful and nourishing meals, sometimes eaten mindfully in silence.

I’ve frequently attempted to replicate some of the wonderful, healthy foods served to guests, and so, when I discovered Kripalu Chef Jeremy Rock’s Smith book, The Kripalu Kitchen, I was intrigued. The book and included recipes not only embrace the principles of nourishment practiced at Kripalu, it incorporates Ayurvedic healing practice.

This recipe for Spring Pea and Mint Soup celebrates the rebirth that arrives with Spring time. It can be found on page 106 of Kripalu Kitchen.

Spring Pea and Mint Soup

Jeremy Rock Smith, Kripalu Center for Yoga & Health

Ingredients

• leeks
• fennel
• scallions
• olive oil
• garlic
• peas
• vegetable stock or water
• spinach
• fresh mint
• lemon juice
• salt and pepper