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Published On: March 24, 2022Categories: Peaceful Belly Kitchen0 Comments0.8 min read

It is so good at this time of year — Kapha season — to eat lots of the lovely green things growing around you. I made this soup with collard leaves, dandelion, nettles, wild rocket, and sorrel from out back, a big bunch of watercress, one burdock root about 12 inches long peeled and chopped, and 1 red potato sliced. First I sautéed 1/2 a red onion and 1/2 a leek including the green part, in ghee. Then I added all the green leaves chopped, the burdock and potato, and sautéed for about 5 minutes. Then I added enough vegetable stock to cover by 2 inches, and simmered for about 20 minutes. After blending I added 1/4 cup coconut cream and juice of 1/2 a lemon.

It was tasty.

Fine for all dosha types (constitutions), but Kapha types add some chilli and leave out the coconut cream if you feel off balance — lethargic, flat, unmotivated, depressed, lots of mucus, putting on weight you can’t seem to lose.

Beetroot pancake with spring greens & dips
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