Vata: Decreases
Pitta: Neutral
Kapha: Decreases
Season: Winter
This vegetarian split pea soup is a healthy choice for late winter. Warming the belly on cold winter days, this soup is filled with healing spices for flu prevention, respiratory health and cleansing. This soup has tridoshic qualities (benefitting all doshas in winter), but if you had it on a hot summer day, it would be overheating for Pitta. The green peas are an easily digestible legume for Vatas (the smaller the bean, the easier to digest), and the protein and the root vegetables are grounding for Vatas. But as we approach the Spring equinox, be sure to start introducing Kapha balancing spices and veggies, which includes stalks and bitters.
Ingredients:
- 1 cup dry split green peas washed twice
- 5 cups water or stock
- 2 T vegetable oil or ghee
- 1 onion
- 3-5 cloves minced garlic
- 1 large carrot
- 2 root vegetables cubed (turnip, celeriac, etc.)
- 1 small cabbage grated (optional)
- 2 t mustard seeds
- 2 t cumin seeds
- 1 t coriander seeds
- 1 t fennel seeds
- 1 1/2 t turmeric
- 2 t fresh ginger
- 1 t Hing
- 1 bay leaf
- Salt, Petter, Cayenne (fresh chili peppers) to taste
Optional: dried parsley, thyme
Optional: Top with Avocado and fresh lemon juice
Directions:
1. Saute spice seeds in oil until mustard seeds pop, add turmeric, hing, ginger and bay leaf
2. Cook in the onion until translucent, then mix in the garlic
3. Add split green peas and water and simmer until soft (30 minutes)
4. Prepare the vegetables, add to the soup and cover until soft, adding water as needed
5. Top with avocado, and fresh lemon juice
Serves: 8
Preparation time: 45 minutes
For Individual Doshas:
Vata: Add more hing for gas prevention
Pitta: Omit chili/cayenne, reduce garlic and top with sour cream or yogurt
Kapha: Add 1 cup tomatoes