I love soup. Ideally served piping-hot with a spicy-kick, full of goodness and served with a crusty cob.
Soups are easy to make, they can be made ahead of time (take them to work in a flask) and are really nourishing for your soul. Not only do they provide us with the perfect opportunity to munch our daily greens, some styles are also full of spices which have potent healing qualities. Spices such as ginger, cumin, turmeric, for example, help aid digestion and prevent the creation of toxins in the body. If you suffer from any gastric or inflammation problems read more about the healing quality of spices here.
Here is a broccoli, cauliflower and asparagus soup I made with black mustard seeds, fresh ginger and cumin. All you need is a blender, a bit of patience and some fresh ingredients, soups up!
The recipe is from my Ayurvedic cookbook and is just yummy.
Serves 4-6, prep time 20-30 minutes
2 cups fresh broccoli, chopped, washed
2 cups fresh cauliflower, chopped, washed
3 cups of water
½ cup of onion, chopped
1 cup of asparagus
1 teaspoon ghee or sunflower oil
1 teaspoon cumin seeds
½ teaspoon black mustard seeds
2 teaspoons fresh ginger, chopped finely
1 teaspoon sea salt
Steam or boil the broccoli, cauliflower and onions under nice and soft and then puree in a blender. Meanwhile chop the asparagus into small slices and steam or boil separately.
Heat the ghee or oil in a pan and add the cumin and mustard seeds, when the mustard begins to make popping sounds, add the ginger and stir. Then finally add this, the asparagus and sea salt to the blender. Garnish with fresh coriander leaves or simply dip in the crusty bread and enjoy!