‘The deepest roots, never doubt spring will come’.
Spring has so many connotations. It is a time when the earth and our bodies wake up from the long winter dream. It is a time when everything comes back to life. This season in Ayurveda is associated with Kapha and heaviness. It is common for our bodies to struggle with transitioning from one season to another and for us to feel blocked and lethargic in the process. It is common to see seasonal allergies and colds rear their heads as the body awakes.
It is therefore helpful to be kind to our bodies. One way to do this is to eat nourishing, detoxifying, light foods. We often cook soups in the spring for that reason, although western cultures tend to associate this with winter.
This soup is full of tasty goodness. Broccoli, asparagus, and fennel are a great combination with none of the vegetables dominating the taste. If you are not vegetarian, you can consider using chicken broth instead of vegetable broth. If you are vegan, use EVOO instead of ghee.
If you’d like to make it creamier add taro (my preference from an ayurvedic standpoint) or potato. You could also add cashew, almond cream.
Ingredients
- 2 tbsp. ghee or EVOO
- 1 fennel bulb (bottom, stem removed, small dice)
- 3 garlic cloves, crushed.
- 1-inch of ginger, grated
- 1lb broccoli (rough chop)
- 1lb asparagus (hard ends removed, rough chop)
- 6 cups vegetable stock
- 2 tbsp. lemon juice (optional)
- ½ tsp. salt
Method
- Heat a medium pot on a low heat and add the ghee.
- When melted, add the garlic, ginger, fennel and a pinch of salt and cook on a low heat till the fennel starts to soften
- Add the broccoli and asparagus and mix till coated in the olive oil, garlic mixture.
- Add the stock. Bring to a boil, then reduce to a gentle simmer for 15 minutes.
- After 15 minutes, the veggies will be soft. Remove from the heat.
- Once cooled a little blend with an immersion blender.
- Serve with herbs of your liking, black pepper/chilli flakes, a drizzle of olive oil and or some young feta or goat’s cheese.
