Oddly enough, no one in our family loves soups, probably because we enjoy our carbs way to much! But soups really are amazing for the body during the Fall, early Winter, and the transition into late Winter when Kapha Season begins.
Most of us especially in the Northern and Eastern parts of the United States are well into Kapha season right now and those of us in the South/West are getting there. When Kapha is high in nature, we notice more moistness in the air, think snow, more rain, etc.
Kapha is highest when Spring starts as Kapha fuels life. That moistness is what is needed to make the flowers bloom and for nature to come alive again. During the winter time, this Kapha energy is accumulated in the body because we’re naturally eating heavier foods and grains, and our digestive fire is the strongest.
As we transition to Kapha season, nothing better to ease that transition from the delicate, airy Vata season than with some nourishing warm soups made from a grounding vegetable like sweet potatoes.
This soup is delicious, it has a touch of dill which makes it great for Vata types as well as postpartum women. I have made it with onion and garlic in the past but have recently been making it without and both ways taste delicious and are so, so comforting. You won’t miss the onion and garlic in this one.
Hope you try this recipe!
Namaste.
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servings
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- 1 cup sweet potato peeled and diced
- 1 broccoli head florets only, roughly chopped
- 1/2 cup carrots peeled and diced
- 1/2 cup celery diced
- 2 tbsp fresh dill
- 2 cloves garlic optional
- 1/2 onion optional
- 1 tsp ground mustard seeds
- 1 tbsp lemon juice
- 3 tbsp olive oil
- 2/3 cup raw cashews
- 3-4 slices sourdough bread cut into squares (can use gluten free bread of choice if GF)
- 4 cups water
- 1 tsp ground white pepper can substitute black pepper
- 1 tsp salt or per taste
- 1 generous pinch asafoetida powder (hingu)
- 2 tbsp nutritional yeast optional
Ingredients
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- Pre-heat oven to 375F.
- Turn Instant Pot on to Saute mode. Add olive oil followed by ground mustard and asafoetida. Saute for a minute, then add in onion and garlic if using.
- Otherwise add in dill, sweet potatoes, carrots, and celery. Saute for 2-3 minutes, then add in 1 tbsp olive oil, lemon juice, cashews, white pepper, salt, and water.
- Switch Instant Pot to pressure cook, and cook on high pressure x 8 minutes, with natural pressure release.
- In the meantime, toss broccoli and the bread (separately) in oil, a pinch of salt, and a pinch of white pepper (optional) and place in a thin later on a parchment paper lined baking sheet. May need two separate baking sheets depending on the size. Bake bread for 10-12 minutes until slightly browned and broccoli for 17-20 minutes until broccoli appears soft and is just beginning to brown.
- Place contents of Instant Pot in a high speed blender along with nutritional yeast if using, and 1/2 of the roasted broccoli saving the other half for garnish. Can also use an immersion blender but it doesn't blend as nicely in my opinion.
- Blend to a puree. Pour into serving bowls, garnish with remaining broccoli, drizzle of olive oil, and bread, enjoy hot.