Kapha Balancing Spiced Mung Bean and Vegetable Soup

Ingredients:

– 1 cup moong beans (washed and soaked overnight)

– 2 cups mixed vegetables (such as broccoli, cauliflower, and asparagus)

– 1 cup spinach (chopped)

– 1 small onion (diced)

– 2 cloves garlic (minced)

– 1-inch piece of fresh ginger (grated)

– 1 teaspoon cumin powder

– 1 teaspoon coriander powder

– 1/2 teaspoon turmeric powder

– 1/2 teaspoon black pepper

– 4 cups vegetable broth

– 2 tablespoons olive oil

– Fresh lemon juice for serving

– Salt to taste

Method:

In a pot, heat olive oil over medium heat. Add diced onions, minced garlic, and grated ginger. Sauté until onions are soft.
Add cumin, coriander, turmeric, and black pepper. Stir well to coat the spices evenly.
Add mixed vegetables and soaked mung beans. Stir for a few minutes.
Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to simmer, cover the pot, and cook for about 30-40 minutes or until moong beans are tender.
Add chopped spinach and cook for an additional 5 minutes until spinach wilts.
Season with salt to taste.
Serve the soup with a squeeze of fresh lemon juice to enhance flavours and cut through any heaviness.

Nutritional Value:

This recipe makes 4 servings. Per serving approximately 200 kcal, 8g protein, 6g fat, 30g carbs, 8g fibre.

Health Benefits:

– Mung Beans: High in protein, fibre, and nutrients.

– Mixed Vegetables: Provide a variety of vitamins and minerals.

– Spices (Cumin, Coriander, Turmeric): Aid digestion and have warming properties.

– Spinach: Adds iron and a light, leafy element.

Effect on Kapha Dosha:

– Warming Ingredients: The spices and ginger provide warmth, balancing Kapha’s cold and heavy qualities.

– Lightness: Moong beans and spinach offer a light and easily digestible quality suitable for Kapha types.

– Fiber: Supports digestion and counters Kapha’s sluggishness.