Soup for the Soul
When the weather is wet and dreary as it has been now for longer than we’re used to here in Perth - it can be easy to sink into the slump of the sofa and comfort foods. And while comfort is sometimes criticised, I wanted to share with you some comfort food which I love…and is also good for you! While I certainly do not claim to be a Master Chef of any kind, I do prioritise fresh veggies and I also share the cooking equally among our family so that we’re all learning how to put a little love into what we eat!
Ayurveda tells us that in order to gain the greatest amount of prana from our food, we should eat fresh, seasonal produce. So one of the best ways to do this in winter is with SOUP! Not only is it quick and easy to make, these soups in particular are packed full of bitter foods such as kale as well as root vegetables - both of which are ideal ways to pacify KAPHA DOSHA - our tendency to become sluggish according to Ayurveda during the colder months of the year. Soups are both nourishing and they warm the soul!
So with that in mind, I experimented with a few different recipes and have come up with my own - even as I write this I have a fresh pot of Broccoli + Kale soup sitting on my stovetop! 😋
Both were garnished with some mountain bread, toasted in the oven with olive oil, a little salt + paprika.
CREAMY BROCCOLI + KALE SOUP
Ingredients:
2 tbsp olive oil or similar
one leek sliced or chopped (including the greenery)
one head of broccoli
half bunch of fresh kale
4 cups of vegetable stock
2 tbsp tahini
Method:
In a pot, add olive oil and leek until it softens. Add stock, broccoli and kale. Bring to boil. Once boiling, remove from heat and add 2tbsp of tahini, allow to cool before seasoning, then blend using a blender of your choice. And voila...you're ready to enjoy! Serves 4.
This soup is ideal for balancing KAPHA dosha as it has the broccoli and kale are pungent and bitter which will help to pacify Kapha. These ingredients are fully of energy and will help spark the digestive and metabolic systems of the body.
ROASTED LEEK + PUMPKIN SOUP
Ingredients:
Medium Size Butternut Pumpkin
One Leek
4 cups vegetable stock
2tbsp olive oil
1 tsp nutmeg
400g coconut milk
Method:
anice
Chop leek and pumpkin, then place into a baking tray and drizzle with olive oil. Roast at 180C for 30 minutes or until tender. Once cooked, place roasted pumpkin and leek into a pot, add vegetable stock and bring to boil. Once boiled, remove from heat. Once cooled, blend ingredients, add coconut milk and nutmeg. Season to taste.
And most of all…enjoy!