Creamy Green Nutrient-Rich Soup
Mise en place
From generation to generation, inspiration comes from the ones we love and trust. Learning about food and healing has been my passion for decades. I searched for the best healers and teachers that spoke to my needs and helped me bring my learning into practice – and, my teachers have their own teachers as well. Divya Alter (Ayurvedic author and founder of Divya’s Kitchen) is one of my special mentors. She shares recipes that she herself learned from her teacher Vaidya Mishra – he created this recipe when Divya was going through an autoimmune disorder. You see, food is medicine!
This recipe is slightly modified as I use greens instead of cheese, and use Herbamare to add more flavor. It is nourishing, detoxifying, energizing, and immunity-boosting. And, the color is a stunning emerald green.
Recipe
3 cups water
2 tsp ghee (dairy) or olive oil
1 tsp masala spice
1 tsp salt
¼ tsp ground turmeric
⅛ tsp fenugreek seeds
1 tsp Herbamare spice
1 cup split peas
12 oz spinach or raw kale – stems removed (equals 2 cups once wilted)
½ cup fresh parsley – chopped
Lime juice for garnish
Instructions
In a large (4 quart) pot, combine water, ghee oil, masala, salt, turmeric, fenugreek, and split peas
Bring to a simmer over medium-low heat and cook for 20 minutes
Gradually add the kale or spinach and parsley, turning over for 3-5 minutes until they wilt
Turn off heat and leave the soup uncovered to cool down a bit
Transfer the soup to a blender and blend to a smooth and creamy consisitency
Add more water to make the soup less thick – cook’s choice
Garnish with lime juice
Serve hot
Genia’s Spoon Me Tips
I’m a lover of soups – have you noticed? Every soup has a theme and purpose. Plus, the simplicity of nurturing ourselves when hungry is unmatched – just a mason jar prepped in the kitchen, ready to heat and eat!
In Ayurveda, warm soup is valuable because the cooking process helps us digest the food more easily by making the nutrients more absorbable in the body. Spices that are added to soups for healing and taste include ginger, cumin, coriander, plus a healthy fat such as either ghee (clarified butter) or olive oil goes a long way. Once these vegetables, beans, spices and oil are cooked, they automatically become lighter. Amen!
Much love and healing,
Genia