The initial saute of the vegetables is crucial as it helps to get the veggies "pre-digested" which helps in overall digestion according to Ayurveda.
The addition of the yogurt just adds in the creaminess that is all the glory in this soup!
I added a lot of pepper. Feel free to tone it down. Our family particularly was needing the extra heat.
Personally, I ate my bowl with 1/2 an avocado, because what really doesn't go with avocado?!
By now, I'm sure you guys can tell that I love soup. I'm not sure how many recipes I've posted about different soups, but I'm sure I could make a whole cook book on different soups. There is just something so soothing and simple about soups that just nourishes your whole being. The best part is that it's so easy to experiment with all types of vegetables. The other best part? You can sneak in all of the veggies that your family and friends (or you!) may not enjoy otherwise.
I love this kale-pea soup, because it's perfect for this season. Kale is such a great detox leafy green. Leafy greens in general are great for cleansing of the liver and blood. It also provides good fibers for our bodies' digestive system to stay nice and healthy. Peas, too, have a plethora of health benefits, along with fiber and the vitamins your mom raved about growing up, peas actually have a decent amount of protein (pea protein anyone?!). Needless to say, this soup is great for all dietary folk!
I personally amped up the black pepper in this recipe. Black pepper is a great spice during this kapha season. It helps melt any extra mucous and phlegm in the body. The cool thing about black pepper is that it has an affinity to the lungs. This means that not only does it help take care of any lung-type issues, it helps bolster the vitality and strength of the lungs. This makes it great for the Spring, when many people are plagued with cold, allergies, and sinus infections. If the black pepper in this recipe seems too much, feel free to dial it down! What works for one, may not work for others!
I hope you enjoy this soup as much as my family and I did. It was super tasty, and perfect for the crazy windy day living in the flatland of Texas brings!
1 tbsp avocado oil
2 bunches green onions
2 tsp minced garlic
7-9 kale leaves (I used curly, but any kale variety that you prefer will work!)
12 oz. sweet peas (if you use frozen, ensure that it is organic
4-6 oz. corn
1/2 cup quinoa
1/4 cup plain yogurt
5 tsp ground black pepper
3 tsp ground cumin
1.5 tsp turmeric
Salt to taste
Warm the oil in a large pot. Add in the garlic and green onion.
Saute the onion until the green parts have wilted a little.
Add in the kale. You want to really cook the kale as it can be on the harder side to digest if not cooked properly. The color of the kale will get a little darker green.
At this point, I will throw in the quinoa. To me, the flavor comes out more when you roast it before cooking it fully. Quinoa adds in additional protein to really round out this soup!
Then you will add in the corn and peas. Give all the veggies a quick toss in the oil.
You want to add enough stock to cover all of your veggies PLUS have about 2 inches above the veggies.
Turn the stove on medium, cover your pot, and let everything cook and come together. I will more often than not just let it all simmer for about 30 or so minutes.
Once everything is cooked, blend everything together using an immersion blender or a regular blender. You want to ensure everything is really nice and smooth.
Add in the rest of the ingredients--the spices and yogurt.
Mix well, and let it cook together for about 15 minutes.
Serve warm and enjoy!
Perfect with a fresh slice of bread or to complement any meal. Bon Apetite!