One of the keys to good digestion in Ayurveda is keeping things SIMPLE. Less complicated meals give our digestive fire a chance to rest and truly metabolize the fuel we’re feeding the fire.
Peas are light, astringent and slightly drying—aka they help balance kapha’s natural heaviness and tendency to hold onto all the things (mucus, water, emotional clutter... you name it). Plus, they're packed with protein and fiber without being overly dense.
On top of that, soup is basically kapha’s best friend. It’s warm, light AND easy to digest. Broth and veggie-based soups are the perfect go-to option for spring dinners that aren’t too heavy! Enjoy! 🌿
Ingredients:
- 2 teaspoons sunflower or olive oil
- 4 spring onions, finely minced
- 1 leek, chopped
- 1 cup vegetable or chicken stock
- 1½ cups fresh peas, shelled
- 1 teaspoon lemon juice
- Salt and pepper to taste
Directions:
In a small saucepan, sauté the spring onions and leek over medium-low heat for about 2 minutes, until translucent. Add the stock and bring to a boil. Add the peas and cook until bright green and slightly tender. (This depends on their size, but should only take a few moments.)
Using a blender, purée the soup until very smooth. Add the lemon juice and season with salt and pepper to taste. Drizzle a little extra-virgin olive oil on top or add a dab of yogurt for garnish. Serve warm or chilled.