Delicious Springtime Green Soup- 6 simple steps

1. Heat one T. of ghee in a large pot on medium heat.

2. Add one t. mustard seeds and stir until you hear them pop in the pan.

3. Add one chopped onion and one chopped leek and cook for about 5 minutes until they start to caramelize.

4. Add washed and chopped asparagus (1 bunch), kale (1 bunch) and 2 zucchini.

Any type of kale is great!

No need to chop it perfectly because you will blend it all at the end.

5. Add 1 teaspoon of turmeric and 1.5 teaspoons of Himalayan pink salt. Stir well.

Pink salt is better for blood pressure.

6. Add 3 cups of hot water to the pot and boil for 5 minutes. Then pour soup into a blender and blend until smooth.

I usually add a dollop of whole plain yogurt on top. So good!

 As the seasons change it is important that we change our diet to help keep our bodies in balance with the shifts that are occurring in our external environment. It is ideal to consume more bitter, pungent, and astringent tastes in springtime because these tastes help to reduce the excess kapha (earth and water) that has accumulated over the chilly winter months.
Please feel free to share this recipe with your friends!
Love,
Britt

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