Warm Green Drinkable Soup Says ‘Move Over Green Smoothie’
The popularity of the green smoothie over the past decade has been great for inspiring health seekers and helping people get more vegetables into their diets. This is something that’s sorely needed when only nine percent of American adults eat enough cancer-preventing, brain-power-boosting, blood-sugar-balancing and inflammation-reducing foods (aka vegetables) according to the Center for Disease Control and Prevention , however, green smoothies are often prepared cold and made with raw vegetables. Despite their nutritional value, this is not necessarily the best choice for everyone.
The Ayurvedic Approach
In Ayurvedic medicine healing is always approached by first asking two questions:
1. What is the nature of the person being treated?
2. What is the nature of the imbalance in need of healing?
According to Ayurveda, no one therapy or remedy is right for everyone. So, when it comes to proper nutrition and healthy eating, trends and blanket anecdotes such as juicing, daily green smoothies, raw foods, vegan or paleo diets, etc., only apply to certain people at certain times.
One of the best things you can do for your health is to recognize the energetic nature of your mind-body type and of any ailment or discomfort you want to heal. Once you have this understanding, you can then follow the appropriate diet and lifestyle therapies to decrease what is in excess and increase what is deficient.
For example, are you or is your condition more cold or hot? More heavy or light? More sluggish and stagnant, or more mobile and changing? This is what I mean by energetic nature.
When to Warm It Up
If you experience any of the following, then warm, cooked vegetables are going to be a better friend to you long-term than cold, raw veggies:
- Sluggish digestion (as evident by feeling heavy after meals or experiencing chronic constipation)
- Excessive gas or bloating, especially after eating cold or raw foods
- Feeling cold more often than not
- Living where it’s currently fall or winter season
So what’s an alternative for getting vegetables, particularly an abundance of dark leafy greens, conveniently, when the coldness of a green smoothie won’t serve you best?
A Warm, Green Drinkable Soup
In other words, a savory puree of greens that you can drink or eat as soup. It’s convenient because you can take it with you to-go in an insulated travel mug. And, it’s particularly helpful if you’re experiencing conditions that call for eating more of the bitter taste (i.e. pitta imbalances such as skin rashes, burning indigestion or excessive anger, or kapha imbalances such as obesity, yeast infections, congestion or depression).
Try the recipe below and let me know what you think in the comments section. I’d love to hear from you!
Green Drinkable Soup
Prep: 10 min :: Cook Time: 20 min :: Serves: 1
- 3 tbs extra virgin olive oil
- 1 tbs chopped ginger (fresh)
- 2 cloves garlic, minced
- 1/4 tsp cumin seeds
- 1/2 tsp turmeric
- 1/4 tsp black pepper*
- 1/2 tsp mustard seeds (optional)*
- 1 bunch kale
- 2 handfuls of baby spinach
- 1/2 tsp salt
- 4 cups water
Soak and rinse greens if not using pre-washed kale and spinach. This is a very important step because there’s nothing worse than to finish cooking and then bite into or sip a tasty dish only to get a mouth full of grit with it.
In a large stockpot, warm the oil on medium before adding minced garlic and all spices. Cook on medium for 1-2 minuets. Do not let the garlic burn. Add rinsed, chopped kale and spinach and sauté for 3 minutes. Add 4 cups of water. Cover and cook for 10 – 15 minutes.
Transfer the entire pot of cooked greens to a blender, cover tightly and puree well. Only fill the blender halfway (blend in two batches if necessary) otherwise contents may push up the lid and splatter hot soup. Pour the pureed soup into insulated travel mug or soup bowl.
PK- V(+ In excess)
* Note: You can use cooler pungent spices such as fennel and coriander instead of black pepper and mustard seeds if you are dealing with burning indigestion.
- Center for Disease Control and Prevention. Only 1 in 10 Adults Get Enough Fruits or Vegetables. https://www.cdc.gov/media/releases/2017/p1116-fruit-vegetable-consumption.html