Cooling Ayurvedic Broccoli-Zucchini Soup for Yogis

by | Jun 16, 2020 | Blog, Recipes

Did you know broccoli contains more Vitamin C than citrus fruits? This cruciferous green is packed with fibre, chlorophyll, calcium, and disease-fighting compounds like sulforaphane and isothiocyanates. Paired with zucchini, Ayurvedic spices, and healing herbs, this green soup is a perfect light meal to support your immune system and calm the Pitta dosha — especially nourishing for those on a Kundalini Yoga path.

 

🧘‍♀️ Why This Soup Supports Your Yoga Practice

 

  • Cooling ingredients support inner calm (especially after intense practice)

  • Anti-inflammatory and detoxifying for the digestive and respiratory system

  • Helps balance Pitta dosha (especially good in warmer weather or emotional intensity)

Here’s a very simple and fast recipe for a delicious soup with Ayurvedic spices. Broccoli and zucchini have cooling properties, which makes this a great soup for Pitta Dosha, but through adding the spices it’s becoming more suited for all body types. If you feel overheated, leave out the ginger, chillies and the mustard seeds, this will make the soup more cooling. Don’t have leek or zucchini in your fridge? You leave either of them out and still have a delicious soup.

 

🍲 Ingredients for 4 People

  • 1 small broccoli
  • 1 small leek
  • 1 zucchini
  • 1 onion, chopped
  • 2 cm ginger, peeled and finely chopped
  • 2 cloves of garlic, finely chopped
  • ½ green chili
  • 1 ts. Mustard seeds
  • 1 ts. kurkuma (turmeric)
  • 1 ts. Coriander powder
  • A sniff of cumin seeds
  • Freshly grinded black pepper
  • A pinch of Himalayan salt
  • 1 liter of water
  • 2 tbsp. Coconut oil

👩‍🍳  Step-by-step Preparation

 

  • Tip: Leave out mustard seeds and chili for a more cooling effect.

  • Tip: Add olive oil before serving to enhance absorption of fat-soluble vitamins.

  1. Heat the coconut oil and let the mustard seeds pop. 
  2. Add garlic and ginger, stir. 
  3. Add the spices and chili. Keep stirring for 1 minute. 
  4. Add onion and stir until golden. 
  5. Add the green veggies and stir fry for a short while. 
  6. Pour the water (pre heated) and leave to simmer for about 10 minutes. 
  7. Turn off the heat and leave to cool for a few minutes. 
  8. Then blend the soup and again leave to stand for a moment, this allows the taste to improve. You can serve it with a dash of good quality olive oil and some freshly chopped green herbs.

 

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