Vegetable Soup with Fresh Herbs

This light and pungent soup is excellent for Kapha. It is a highly nutritious and tasty soup that can be enjoyed as an appetizer before a

main meal for all body types, although when served by itself it increases Pitta and Vata slightly.

Serves 6 to 8

2 quarts water

2 teaspoons salt

1 teaspoon coarsely ground black pepper

4 cups cauliflower, cut in bite-size pieces 1 large carrot, sliced

1 cup green beans, cut in i-inch pieces 1 cup chopped parsley

1 teaspoon minced French tarragon or 1/2 teaspoon dried

1 to 2 teaspoons minced lemon basil or lemon thyme, or 1 teaspoon dried thyme leaves 3U cup tiny semolina pasta or cooked barley

1. Bring the water to a boil in a large pot. Add the salt, the pepper, and the vegetables. Cover and bring just close to a boil. Lower to a simmer and sprinkle the chopped herbs on top. Stir once gently. Cover and turn off the heat. Do not lift the lid for 20 to 30 minutes.

2. When ready to serve, bring the soup to a boil and add the tiny pasta or cooked barley. Simmer for 8 to 10 minutes and serve.

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