Increases: Vata & Pitta
Best during: Late Winter & Spring
This soup is a powerful kapha reducer. Stimulating to the lymphatic system, it is detoxifying and increases agni. Garlic, yellow onion, and leek are pungent. According to ayurveda, pungent taste is both heating and drying. In general, pungent is provoking to both pitta (which is already hot) and vata (which is already dry). Kapha is both wet and cold. Therefore, pungent taste is therapeutic for kapha dosha. Pungent is also antibacterial, antimicrobial, destroys ama (toxins), and krumi (worms).
Pungent taste is required by all the doshas in some amounts. It is especially useful during times of excess kapha (cold, flu, mucous conditions). This soup, can be medicinal at the end of a cold or when trying to get rid of the last bits of congestion or cough.
Spinach is both astringent and bitter. On its own it is a therapeutic food item for kapha dosha, but spinach can be prepared for either pitta or vata. Spinach is in season during the Fall, Spring and Summer. It is naturally high in Vitamins A, C, K, folate; lutein and zeaxanthin antioxidants.
Parsley is also high in Vitamins C and K. The flavonoids in parsley—especially luteolin—have been shown to function as antioxidants and help prevent oxygen-based damage to cells. In addition, extracts from parsley have been used in animal studies to help increase the antioxidant capacity of the blood.
1 Medium Yellow Onion, chopped
1 Leek (white part only), sliced
1 Bay Leaf
1 T coconut oil
1 Garlic Bulb, roasted
2 Large Celery Stalks, chopped
4 C strong vegetable stock
1 Bunch Organic Spinach, chopped
1/2 Bunch Parsley, chopped
1/2 Cup Raw Cashews
Celtic Sea Salt
Preheat oven to 400 degrees. Wrap garlic bulb in foil and roast for 30 minutes.
In a stock pot, add coconut oil, bay leaf, onion, leak, and celery and saute until onion becomes translucent. Add vegetable stock. Squeeze roasted garlic into stock and cook until the vegetables are tender (about 15 minutes). Remove bay leaf.
Put cashews in a high speed blender. Add 1/4 C of vegetable stock. Blend until creamy and smooth.
Add spinach and parsley to soup stock and turn off heat.
Add soup to cashew mix in the high speed blender and blend until desired consistency is reached.
Salt and white pepper to desired taste.
Serve with quartered lemon.
Top with ghee if desired