Bean and Kale Soup: Light & Purifying

Bean and Kale Soup

This soup is purifying and light and is perfect for the spring season. Add a leaf of lemongrass to the pot while cooking for a sweet hint of South Asia. Or add thyme, basil, or dill to enhance the flavor. You can also add spicy Cilantro Garlic Oil for an extra kick.

Good for Kapha Dosha
For Pitta, stir in fresh cream in the end
For Vata, use plenty of garlic and ginger and replace kale with asparagus

Prep Time: 5 minutes
Total Time: 15 Minutes
Serves: 2 persons

Ingredients

2 cups of chopped kale
½ can of white beans
4 cups of vegetable broth
1 T olive oil
½ T chopped garlic
½ T grated ginger
½ cup chopped onion
½ cup chopped tomato
½ cup diced carrots
½ cup diced celery
Salt to taste (preferably Himalayan salt)
¼ t freshly ground black pepper

Method

In a soup pot, heat the oil. Add ginger and garlic and saute for a minute.
Add onion, tomato, carrots, and celery. Saute for 5 to 6 mins, till the vegetables soften.
Add chopped kale and saute for 2 mins till it losses the water reduces in size
Add the vegetable broth and bring it to a boil.
Add the beans and let it simmer till the soup reduces down to ⅔ its quantity
Add salt and pepper and mix well.
Turn off the heat and serve.

Serving suggestions

Serve with a drizzle of extra virgin olive oil.
For Kapha, garnish with parsley.
For Pitta, garnish with cilantro or mint.
For Vata, garnish with coconut flakes or chopped pine nuts.