Soups form an integral part of Ayurvedic diet. Generally it is made of beans, peas or lentils and spices. It is a high protein dish and is usually eaten with rice to make it more digestible. It is an appetizer and therefore served with the food or before the food. It is generally served hot and therefore it increases the digestive fire, and also helps the digestive organs to secrete digestive enzymes.

Kokam soup is an excellent blood cleanser and is also good for diarrhoea, heart troubles and swellings. It also acts as an anti-allergic agent and helps treating skin rashes.

Corn soup is good for people with high cholesterol and also for people suffering from obesity as it is cooked without ghee.

Green moong soup is light to digest and balances al the three doshas. It is a cure for indigestion and Ayurveda believes this soup is good for fever and any eye problems.

Mixed Vegetable soup acts as an appetizer and helps improve digestion. It is good for all the three doshas.

Spinach soup stimulates pitta but pacifies vata and kapha and therefore used moderately. It is digestive and hence it is a good appetizer. Spinach soup is good for persons suffering asthma and also for the eyes. Persons suffering from gall bladder stones, kidney stones, gouty arthiritis and edema should avoid it.

Tomato soup is an important preparation of Ayurvedic diet.

Urad dal soup is sweet and heavy. It nourishes muscle, bone and reproductive fluids. It is not good for persons with Kapha disorders. It also helps in detoxifying the body.