Since the Kapha dosha is heavy, oily, and cold, it’s important to favour foods that are light, dry, and warm. Foods with pungent, bitter, and astringent tastes are most beneficial for pacifying Kapha
1 large head broccoli
1 tsp ghee or olive oil
1 cup chopped leeks or onions
2 tsp Braggs Liquid Aminos or tamari
1 tsp thyme
1 tsp marjoram
1 tsp nutmeg
1 tsp dill
1/2 tsp black pepper
1/2 cup almonds, finely chopped, or substitute 2 tbsp almond butter for richer taste
4 cups vegetable stock
2 tsp lemon juice
2 tsp chopped fresh parsley
Cut the broccoli head into florets. Peel and chop the stalk.
Heat the oil in a soup pot. Add the leeks, aminos, herbs, and spices. Sauté for 2 or 3 minutes, then add the broccoli and the finely chopped almonds. If you are using almond butter, add later. Sauté the almonds and broccoli, with the herbs and spices, for several minutes; stir frequently.
Add the stock and bring to a boil (if you’re using almond butter, add it now), then reduce the heat. Simmer the soup until the broccoli is almost soft. Be careful not to overcook the broccoli.
Let the soup cool for about 10 minutes, then purée with a hand blender or food processor.
Reheat; then add the lemon juice. Ladle into bowls and garnish with chopped parsley. Serves 4.