Pitta Balancing Cilantro-Lime Chickpea Soup

Ingredients:
– 200 gms Boiled chickpeas (rinsed and drained)
– 2 tablespoon coconut oil
– 1 cup chopped zucchini
– 1 cup chopped carrots
– 1 cup chopped celery
– 1/2 cup finely chopped red bell pepper
– 1/2 cup chopped cilantro
– 4 cups vegetable broth
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Juice of 2 limes
– Salt and pepper to taste
– Sliced lime for garnish
Method:
- In a pot, heat coconut oil over medium heat. Add chopped zucchini, carrots, celery, and red bell pepper. Sauté until vegetables are slightly tender.
- Add cumin powder, coriander powder, and turmeric powder. Stir well to coat the vegetables in the spices.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to simmer and add chickpeas.
- Cook for 15-20 minutes until vegetables are fully cooked.
- Stir in chopped cilantro and lime juice. Season with salt and pepper to taste.
- Allow the soup to cool slightly before serving.
- Garnish each serving with a slice of lime.
Nutritional Value:
This recipe makes 4 servings. Per serving approximately 250 kcal, 8g protein, 10g fat, 30g carbs, 8g fibre.
Health Benefits:
– Chickpeas: High in protein and fibre.
– Vegetables (Zucchini, Carrots, Celery, Red Bell Pepper): Provide vitamins and minerals.
– Cilantro: Cooling and aids digestion.
– Lime: Adds a refreshing citrus flavour and supports digestion.
Effect on Pitta Dosha:
– Cooling Ingredients: Zucchini, cilantro, and lime have cooling properties to balance Pitta’s heat.
– Digestive Comfort: Cilantro aid digestion without adding excessive heat.
– Hydration: Zucchini contributes to hydration, essential for Pitta types.