Leek, Sweet Pea and Nettle Soup

This is my favorite soup, perfect for all seasons and constitutions. I am excited to share this one with you!

Sweet peas are very easy to digest, and a great source of protein and fiber. They are also excellent prebiotics, meaning your good gut bacteria is thriving off of it. As they are sweet in nature, anti-inflammatory and antioxidant-rich, they help balance Vata and Pitta dosha.

Nettles are a yang tonic, rich in iron and perfect after any kind of blood loss (menstruation, birth etc.). Nettles can improve circulation, hair growth, and lymph flow and are balancing all three doshas.

Leeks are sweet as well, and much less stimulating than onions. Onions belong to the nightshade family and are generally not recommended from an Ayurvedic perspective. Nightshades are considered rajasic (stimulating), they can increase anxiety and have inflammatory properties. Nightshades are not recommended for Vata and Pitta dosha and individuals with high levels inflammation or autoimmune diseases. Nightshades contain alkaloids, such as solanine (may be leading to inflammation and joint pain) and nicotine (addictive and hard to digest). Another component of nightshades are lectins. They can damage the gut wall and prevent absorption of nutrients. The highest lectin concentration of nightshades is in their seeds and peels.

For this dish, you will need the curry masala from my free e-book. Simply sign up for my newsletter and it’s yours. If you have done that but have not received it yet, please write me an e-mail and I will send it to you right away. Alternatively, you can incorporate your spices of choice.

All in all, this is a soup perfect all year round, for all doshas.

This recipe makes 4 portions.

INGREDIENTS

-       1 tbsp ghee or avocado oil or coconut oil

-       2 tsp curry masala (from my free e-book)

-       1 cm piece of fresh ginger, grated

-       3 leeks

-       3 cups of green sweet peas

-       3 tbsp nettles fresh or dried

-       3 cups of water

-       2 tsp stone salt

-       pinch black pepper

-       squeeze of lemon juice

-       optional: vegan feta, coconut milk, coconut yogurt, sprouts, nuts, seeds

INSTRUCTIONS

Heat ghee or oil in a big pot, then add the masala and grate 1 cm piece of ginger into it.

Sautée until fragrant.

Meanwhile wash and cut the leeks.

Add it into the pot, add the sweet peas and nettles, and then 3 cups of water.

Let it simmer for 10 minutes.

You can crumble vegan feta on top as a topping, but don’t use normal feta. It would be, what we call in Ayurveda a viruddha, this means it’s an incompatible combination. Because citrus fruits (even a small amount) and dairy are not a good match.

Instead, you could add a bit of coconut milk or coconut yogurt on top, nuts, seeds or sprouts.

If you enjoyed this recipe, I would love to hear from you.

With love,

Lisa