REFRESHING SUMMER VEGGIE SOUP

4 servings, 10-15 minute cook-time (plus 1 hour marinade time)

INGREDIENTS

• 1 large zucchini, chopped

• 1 large yellow squash, chopped

• 2 medium yellow tomatoes (you can use red if you'd, yellow tends to be sweeter and less aggravating to those prone to acidity)

• 1 - 2 cups kale, chopped

• 1 tsp coriander seeds, freshly ground

• 2 sprigs of fresh oregano, leaves removed (you can save the sprigs and add them to the soup for extra flavor and aroma)

• 1 tbsp olive oil

• 1- 1.5 tsp salt (adjust as needed for taste, and amount of veggies)

• Water as needed for cooking
  

DIRECTIONS

1. Add all ingredients except for the water to a large mixing bowl. Mix until the veggies are coated in the salt, oil, and herbs. Adjust the salt as needed - you don't want too much salt (as that will cause digestive issues), but you want just enough to allow the veggies to naturally extract their juices - 1 tsp is usually enough.

2. Allow to marinate for at least 1 hour.

3. Add to a large pot over medium heat. Simmer covered for 10-15 minutes or until veggies are tender. Add water if needed (there should be enough liquid to be at the same level of veggies in the pot before cooking).

4. Once done, remove the oregano stems and enjoy!

#summer #fall #vata #pitta #kapha #onepotmeal

Notes

• You can use almost any seasonal summer veggie you have in your fridge for this soup - I prefer the water-prone ones like zucchini, squash, cucumber, tomatoes, because we are essentially using the natural juices of the vegetables as the broth to flavor and cook the soup. But regardless, feel free to clean out your fridge of all the veggies that need to be used today!

• This is a light and refreshing soup - best for a day when you are not super hungry, and your digestion feels a little weak from stress or the excess heat outside. Can be served with a side of cumin rice and/or your choice of protein to make it a complete meal.

• Tomatoes? We do not cook with many nightshades in Ayurveda. But we can use them in moderation and when in season - aka summer! We are using yellow tomatoes here since they tend to be sweeter than the red variety, causing less acidity for those with pitta/ overheated digestion. We are also antidoting their acid and heat with freshly ground coriander seed, zucchini, and squash.

• Zucchini and squash are very easy to digest, cooling, slightly diuretic, grounding, great for pitta, overheated body types.