Ayurvedic Recipes for Spring
As we spring forward into lighter nights and longer days, our bodies seek a natural adjustment in nourishment with the warmth that the new seasons bring. Ayurvedic recipes for Spring encourage the change.
Curried Cauliflower Coconut Soup
One of the Ayurvedic principles is to eat the seasons, an optimum way to hone in on new recipes to satisfy your Dosha. If you missed our previous posts on Avurveda, you can find out more from expert Laura Plumb “Insights into Ayurveda” . To understand your Dosha and body type, take Laura’s dosha quiz.
This week our recipe focuses on the Kapha Dosha, which can experience an imbalance due to Excess water or earth. “Kapha is balanced with fire, as in aerobic exercise that makes you sweat, spicy foods that increase the digestive fire, mental challenges that require focus. Wet, heavy Kapha can also be balanced by the light, dry air element. Strong breathing exercises open the respiratory channels and increase circulation. In fact, all activity that increases circulation is great for Kapha, including circulating out in the world—trying new things, meeting new people, exploring new ideas.” Laura Plumb
We can balance that fire of the Kapha Dosha with curry flavors and spice. A milder version of Curried Cauliflower Coconut Soup, when chilled, is perfect for Pitta Dosha. The benefits are available in the transition between the cooler and warmer seasons, both for cold nights and warm days.
Although we can find fresh cauliflower in grocery stores year-round, it is seasonally available in the Fall. Our recommendation is don’t be afraid of the frozen aisle! This cruciferous veggie is optimally frozen in the snap-freeze process that modern technology allows, and locks in vitamins which can sometimes be lost when veggies are languishing in the produce aisle for too long.
Curried Cauliflower Coconut Soup is warm, creamy, fragrant, and deeply flavorful. You can add fresh chopped chili at the end if that’s what your Dosha heart desires. Serve with pitta chips or just as it is.
Ingredients
- 2 tbsp olive oil
- 1 cup 1 small white onion, diced
- 2 tsp 4 cloves garlic, minced
- Indian Dal blend
- 1 whole cauliflower roughly chopped
- 4 cups 32 fl oz vegetable broth
- 1/2 tsp salt
- 1 can coconut milk
Instructions
- Slow Cook: 1) Heat oil in a skillet; soften the onion and garlic for 2 minutes until translucent. 2) Transfer the mixture to the cooker; sprinkle in the Indian Dal blend. 3) Add the cauliflower, vegetable broth, salt & coconut milk. 4) Stir, cover and cook on LOW: 5-6 hours or HIGH: 2 1/2 hours. 5) Once cooked, blend to a creamy consistency using an immersion blender.
- Pressure Cook: 1) Heat oil on sauté function; soften the onion and garlic for 2 minutes. 2) Sprinkle in the Indian Dal blend; add the cauliflower, vegetable broth, salt & coconut milk. 3) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 5 minutes. 4) Vent with Quick Pressure Release. 5) Blend to a creamy consistency using an immersion blender.
- Stovetop: 1) Heat oil in a large saucepan; soften the onion and garlic for 2 minutes until translucent. 2) Sprinkle in the Indian Dal blend. 3) Add the cauliflower, vegetable broth, salt & coconut milk. 4) Stir, cover and cook on a low heat for 20 minutes, until the cauliflower is soft 5) Once cooked, blend to a creamy consistency using an immersion blender.
To find our Indian Dal blend visit our website here, you can purchase on Amazon in a sampler pack which includes all 6 of our delicious spice blends. We have hundreds of recipes to choose from!
Zen Moment
“Ayurveda teaches us to cherish our innate-nature – “to love and honor who we are”, not as what people think or tell us, “who we should be.” ―Prana Gogia
