Anahata Green Soup

We are still very much in soup season, but as spring is right around the corner, we now need to start lightening and reducing the fat content of our soups. You can still get that lovely creamy texture by adding courgettes.

According to Ayurveda, courgette, fennel and parsley have cooling and diuretic qualities that help to detoxify the heart, circulatory and urinary systems.

Courgettes are great for Vata and Pitta dosha. They are high in magnesium, which helps relieve constipation, muscle aches and pains.

Fennel is tri-doshic; it clears phlegm and stimulates energy.

Parsley’s hot and dry gunas help drain excess kapha and increase the body’s ability to absorb manganese, which is a key ingredient to help build bone.

Spinach is anti-inflammatory and anti-oxidant. It’s bitter and sour gunas help cleanse the digestive tract.

How to make;

• Oil for your dosha

• 2 shallots

• 2 cloves garlic

• 1 fennel bulb

• I large courgette

• 1 bunch fresh parsley

• Handful of spinach

• Juice of half a lemon

• Pint of veg stock

Fry some shallots, add garlic, fennel and chopped courgette.

Pour in stock and simmer until the veg is soft.

Add parsley, spinach and lemon juice and blitz in high high-powered blender.

By understanding yourself through the lens of Ayurveda, you gain the tools to work with your body’s natural intelligence, rather than against it. If you feel called to explore this path, I am here to guide and support you on your journey back to wholeness.