Featured Ayurvedic Recipe: Broccoli Soup
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Broccoli Soup
Ingredients:
1-3 tsp ghee or oil
1/2 onion, diced
3 stalks celery, diced
3-4 cups broccoli florets
2.5-3 cups homemade vegetable broth (see recipe above)
1 tbsp ghee or vegan butter
1.5 tbsp flour
1 cup milk (cow's, almond, soy, etc)
Salt to taste
Garnish
Skinless almonds, toasted
Directions:
1. Sauté onions and celery in ghee or oil until soft.
2. Add broccoli florets and vegetable broth and bring to boil, then cover, lower heat and cook 12-15 minutes.
3. Use and immersion blender or regular blender to purée the soup mixture.
4. In another pan, add ghee and melt over medium heat and then sprinkle in flour.
5. Combine ghee and flour with whisk and then start streaming in milk and whisk consistently until mixture begins to boil and thicken. Basically a complicated way of saying make a roux.
6. Add broccoli purée and combine with thickened roux.
7. Garnish with toasted almonds.
Doshic Considerations
This Ayurvedic Broccoli Soup recipe can be tailored to any dosha by following the recommendations listed below.
Vata should use 3 tsp ghee or olive oil; should only have broccoli occasionally so substitute with asparagus, winter squash or other vata-pacifying vegetable; should use cow’s milk or almond milk if vegan or lactose-intolerant; and can use up to 1 tsp of salt.
Pitta should use 2 tsp ghee or olive oil; should use cow’s milk or almond milk if vegan or lactose-intolerant; and can use up to 1/2 tsp of salt.
Kapha should use 1 tsp or less of ghee or sunflower oil; should use goat’s milk or soy milk if vegan or lactose-intolerant; and can use up to 1/4 tsp of salt.
