10/16/2014 Nutrition & Recipes
Nutrition and diet are great tools to help you keep your doshas in balance. Balance your Kapha with light, dry, and warm foods, starting with this delicious nutty broccoli soup.
Nutrition and diet are great tools to help you keep your doshas in balance. Since the Kapha dosha is heavy, oily, and cold, it’s important to favor foods that are light, dry, and warm. Foods with pungent, bitter, and astringent tastes are most beneficial for pacifying Kapha. This delicious recipe is filled with ingredients, flavors, and spices that help balance Kapha, including broccoli, leeks, thyme, and pepper. In general, a Kapha diet should be lively and full of energy to help spark the digestive and metabolic systems.
As a Kapha, you should eat your largest meal at lunchtime and have a smaller meal at dinnertime. You should also allow at least three hours to digest your dinner before bedtime.
Not a Kapha?
Nutty Broccoli Soup
- 1 large head broccoli
- 1 teaspoon ghee or olive oil
- 1 cup chopped leeks or onions
- 2 teaspoons Braggs Liquid Aminos or tamari
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 1 teaspoon nutmeg
- 1 teaspoon dill
- 1/2 teaspoon black pepper
- 1/2 cup almonds, finely chopped, or substitute 2 tablespoons almond butter for richer taste
- 4 cups vegetable stock
- 2 teaspoons lemon juice
- 2 tablespoons chopped fresh parsley
Cut the broccoli head into florets. Peel and chop the stalk.
Heat the oil in a soup pot. Add the leeks, aminos, herbs, and spices. Sauté for 2 or 3 minutes, then add the broccoli and the finely chopped almonds. If you are using almond butter, add later. Sauté the almonds and broccoli, with the herbs and spices, for several minutes; stir frequently.
Add the stock and bring to a boil (if you’re using almond butter, add it now), then reduce the heat. Simmer the soup until the broccoli is almost soft. Be careful not to overcook the broccoli.
Let the soup cool for about 10 minutes, then purée with a hand blender or food processor.
Reheat; then add the lemon juice. Ladle into bowls and garnish with chopped parsley.