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.