Zucchini Spinach Coconut Soup

Spinach, has a cold potency and slightly astringent taste, it is laden with vitamins A, C and K, essential minerals like iron and calcium and rich in fibre to aid digestion. Spinach can sometimes exacerbate Vata due to its cold nature, but when cooked with warming spices like cumin or ginger, helps soothes and nourishes the nervous system. It is a blessing for Pitta types as it balances the inherent heat of Pitta, preventing inflammation and acidity. For Kapha, the addition of chilis and black pepper helps clear mucus.

Serves 2

Ingredients

1 1/2 tbsps Coconut Oil (Divided)

1/2 Yellow Onion (large, chopped)

1 Zucchini (medium, sliced)

2 cups Baby Spinach (Packed)

Sea Salt & Black Pepper (to taste)

1 1/2 cups Vegetable Broth (divided)

1/2 cup Canned Coconut Milk (full fat)

1/2 tsp Black Mustard Seeds

6 Curry Leaves

1/2 Lemon (juiced, for serving)

1/2 tsp Turmeric

1 tbsp Pumpkin Seeds (Optional )

1/2 Spring Onion (The light green part cut in a slant)

1 tsp Raw Ginger Root (Finely diced)

Directions

Heat the oil in a pot over medium heat.Add in the onion and sauté for about five minutes or until soft. Add the zucchini and sauté for another five minutes.

Add the salt, and pepper. Stir and add the vegetable broth. Cover the pot with a lid, turn the heat low, and simmer for about 15 minutes. Now add the spinach and cook for another 5 minutes. Use a hand blender and blend the soup until smooth. Alternatively, blend in a blender, making sure to vent for heat. Add the coconut milk and simmer for another five minutes. Taste and adjust the seasoning to your taste. Temper the soup with the mustard seeds and curry leaves in the 1/2 tbsp of coconut oil heated to a sizzle. Divide the soup between serving bowls. Drizzle with lemon juice and enjoy! For a Cleanse Omit Onions, Pumpkin Seeds for a cleanse