Broccoli and Cauliflower Soup
Enjoy this light and creamy soup during the transitional time of spring. You know, that time when the mornings are still a little cool, some days are warm, and the heavy dampness of the season may have your sinuses a bit congested.
This recipe is perfect for this time of year because both broccoli and cauliflower are astringent and kapha pacifying. At the same time, these cruciferous vegetables can provoke vata and aggravate gas, particularly when eaten raw.
When cooked and spiced with herbs such as coriander, cumin and ginger, and cooked with water and a bit of fat (think ghee), broccoli and cauliflower soup is warming and suitable for all doshas. However, the most sensitive of vata types may still notice a little rumble in the tummy.
Try the recipe below and let me know what you think. I’d love to hear from you!
Broccoli and Cauliflower Soup
[print-me]
Prep: 10 min :: Cook Time: 20 min :: Serves: 4
Ingredients
- 3 tbs extra virgin olive oil or ghee
- 1 tbs chopped ginger (fresh)
- 2 garlic cloves, minced
- 1/4 tsp cumin seeds
- 1/2 tsp turmeric
- 1/4 tsp ground coriander
- 1/4 tsp mustard seeds
- 2 cups of chopped broccoli
- 1 cup of chopped cauliflower
- 1 tsp salt (or to taste)
- 3 cups water
Heat oil in large pot over medium heat. Add spices, ginger and garlic and cook for 1 minute (cumin seeds should sizzle, but be careful not to burn the garlic).
Add chopped broccoli and cauliflower, and sauté for 10 minutes, stirring frequently. Add water and cook for another 5 minutes. Puree the soup using an immersion blender.
If you don’t have an immersion blender, you can pour the soup into a standing blender being careful not to overfill (blend in two batches if necessary before adding the pureed soup back into the large pot).
Add salt and juice of 1/4 lemon. Stir and taste for flavor. Garnish with a pinch of chopped parsley, serve and enjoy.
PK- V (+ In excess)
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