COOLING SUMMER PEA SOUP

4-5 servings, 15 minutes

INGREDIENTS

• 1-2 tsp ghee 

• 2 green onions, white parts chopped (optional)

• 1 large yellow summer squash, chopped (about 1 1/2 cups)

• 1 lb green peas (fresh or frozen green peas work)

• 5-6 sprigs of fresh mint (leaves and stems included)

• 2 cups veggie broth (or chicken broth or bone broth)

• 3 tbsp - 1/4 cup coconut milk 

• 2 tsp fresh mint leaves (optional)

• 2 tsp fresh basil leaves (optional)

• Salt and pepper to taste 

• 1 tsp ghee (or to taste, as a finisher)

• Lime juice for serving 

• Cooked quinoa for serving (or anything you want to serve it with)

DIRECTIONS

1. Heat ghee in a large pot over medium heat. Add the chopped green onion (white parts only) and sauté until tender and aromatic (1-2 minutes).

2. Add the chopped yellow squash and a dash of salt. Heat until squash is slightly tender and browned (2-3 minutes). Add the green peas, broth, and mint sprigs. Bring to a boil, then reduce to a simmer. Simmer until peas and squash are tender (4-6 minutes).

3. Add the coconut milk, turn off heat, remove the mint sprigs, and allow to cool down before adding to blender.

4. Add to the blender with the fresh mint and basil (option to also add the cooked mint leaves from the sprigs you added to the pot earlier), blend until smooth.

5. Return to the pot, add salt and pepper to taste, and a spoonful of ghee to tie it all together. Serve with fresh lime juice and cooked quinoa or whatever you would like. Enjoy! 

#pitta #kapha #summer #spring

Recipe adapted from simplyrecipes.com

Notes

• You may be surprised to know that I made this soup while it was 120 degrees Fahrenheit outside. Excess heat like that can shunt the blood away from the digestive organs and to the extremities. So why would we eat something heavy and difficult to digest when the body is not prioritizing digestion? We should have something light with cooling ingredients like this - peas, mint, summer squash etc.

• But obviously, I do not recommend eating this soup outside in that kind of weather. Go inside where it is cooler, allow your appetite to ramp up a little bit, then eat the soup to support your digestion and total body cooling-down process :).

• Most people consider peas and green beans vegetables without recognizing that they are also legumes. They are among the easiest legumes to digest, but they still have that astringent/ drying quality that can be aggravating for vatas in excess - leading to gas, bloating, and overall body dryness. BUT, that same quality is pacifying for both pittas and kaphas.

• So to balance some without unbalancing the others, I like to combine peas with things that are demulcent or moistening in nature - broths, soups, ghee/ fats etc. And thus, we have created a summer meal that is great for both pittas & kaphas, and that vatas can also have in moderation without drying them out.