Winter Squash & Kale Purifying Ayurveda Soup

Squash & Kale Purifying Ayurveda Soup

This is not specifically for the Kapha 5 Day reducing programme. But if you have stuck to the programme you will be fine to try this. If you want to stay with Kapha reducing food, you are best to use the squash rather than the courgettes.

This delicious light and purifying recipe is inspired by my dear friend Peter Sieber who lives in Amsterdam, he came to one our my Food Breath & Sound weekends and chose as his personal dish a soup made with courgettes. I have used an Acorn Squash which has very similar taste and properties, so that's fine if you have courgettes at hand.

Cooked in this way Squash is good for all doshas

Squash is from the same family as cucumbers and courgettes, the creamy flesh is sweet and earthy, which may tell us that it is not as adaptable for Kapha constitutions. But never fear this is a light, fresh soup and by adding some pepper to pep it up it is fine for all doshas.

Squash has anti-inflammatory properties so is great for Pitta type and has minerals that balance and relax, so again good for the Vata constitution.

In a nutshell, squash is sweet, earthy, cooling and bitter perfect as a sattvic food.

I have added some kale to give you some added benefits, Kale is a bitter green and we simply do not eat enough of these particularly if we are looking to purify the system. Bitter greens will remove ama ( toxins) from the body.

Kapha & Pitta benefit the most with bitter greens, but again in this recipe, it works perfectly for Vata also.

Spices depending on your dosha type

• Vata - cardamom, black pepper, cumin, ginger.
• Pitta - cardamom, coriander, cumin, ginger.
• Kapha - All the above

 Ingredients

• 2 cups of acorn squash or courgettes, cut into small cubes
• 1 medium onion chopped finely
• 1 cup of very finely chopped kale
• Spices for specific dosha half a teaspoon of each, try to use fresh herbs where possible, particularly ginger.
• Salt to taste
• tablespoon of ghee
• Half a teaspoon of organic vegetable bouillon 
• 5 to 6 cups of water
• Optional half a teaspoon of marmite/vegemite or miso, this adds more depth and a stronger flavour.

Directions

Fry the squash and kale in a tablespoon of ghee for 3 to 5 mins, you can let it char a little, this adds to the flavour.

Add the spices and fry, tossing everything for 3 to 4mins.

Transfer everything to a pan and cover with water, bring to the boil and turn down immediately and cover with a tight-fitting lid and reduce to a soft simmer for about 30 mins.

Serve and eat straight away to get the full benefits of this excellent purifying soup

PS. I blitzed this one at the end, but there is no need to, I like to try different textures.