- 1 teaspoon of fennel seeds
- ½ teaspoon of fenugreek seeds
- 1 teaspoon of ground coriander
- ½ teaspoon of ground turmeric
- A pinch of asafoetida
- 2 medium sized zucchinis
- 1 small fennel bulb
- ½ avocado
- ½ cup of split mung beans (preferably soaked overnight or for a few hours)
- 2 handfuls of chopped leafy greens
- A large bunch of any fresh spring herbs such as dill, parsley, or coriander
- Pinch of salt & pepper to season
- Tablespoon of ghee or olive oil
- In a medium saucepan heat a tablespoon of ghee or olive oil. Once warmed add all the spices to the pan and let toast until aromas arise.
- Add in the zucchini & fennel and mix with the spices, letting the vegetables fry for a few minutes.
- Then add the split mung beans, 3-4 cups of water and let cook for about 20 minutes or until the mung beans have cooked through.
- Towards the end of cooking, add in all the fresh herbs, leafy greens and more water if needed.
- Let cool and then blend to create a creamy like consistency. Serve hot with an extra sprinkle of herbs and pinch of salt & pepper.
History + Benefits:
This simple sattvic soup recipe is light, cooling and nourishing for the body during the warmer season. Bringing together fresh seasonal veggies & herbs, creamy avocado, and cooling spices to support digestion ~ it’s perfect on a hot summer’s day to keep pitta dosha balanced.