Spring is Kapha season - the time of year when we start craving fresh greens and lighter foods.
Kapha (earth + water) serves the body as protection, insulation and stability.
Just as snow starts to melt and run off in springtime, the body begins to release excess kapha that has accumulated over winter.
This may be experienced as spring allergies - runny nose or watery eyes, and weight loss.
To ease this seasonal transition and your body’s cleansing process, focus on the bitter and astringent tastes. These can be found in spring vegetables - sprouts, asparagus, broccoli, bitter greens and beans.
This easy green soup is ideal for a light dinner or served over rice for a heartier meal. It’s gluten free, vegetarian and can be made vegan.
Ingredients
½ yellow onion
2 cups sweet peas (frozen or fresh)
2 cups chopped asparagus (tough ends discarded)
3 cups broccoli florets and stems
1 T ghee or coconut oil
Fresh herbs Mint, cilantro, parsley or basil
To Make:
In a large pot or instant pot, saute chopped onion in ghee or oil. Add veggies and 8-10 cups water. If using dried herbs add them now (thyme, oregano and fennel are nice). Pressure cook for 5 minutes or boil with a lid for about 20 minutes until veggies are tender.
Add most of your fresh herbs and use an immersion blender to puree until smooth. Add salt and pepper to taste.
Top with remaining herbs, ghee or yogurt and enjoy.
