Serves 4
Great for all seasons Suits all dosha types
This lovely fragrant, fresh but satisfying soup seemingly puts the world to rights. Whenever I curl up with a bowl, I know I’ll feel better for it, which is why it’s great for anyone on the immersion (a culinary cuddle, if you will).
2 tbsp ghee or extra virgin olive oil
1 large white onion, peeled and diced
2 large garlic cloves (1 small clove for Pitta), crushed and minced
1 tsp ground turmeric
1 tsp Himalayan rock salt
1 tsp ground black pepper
1 large bunch of leafy seasonal greens (any mix of pak choi, collard greens, swiss chard, lettuce), finely chopped
2.5-cm/1-in piece fresh ginger, finely minced
120ml/½ cup coconut milk
Approximately 15g/1 cup fresh coriander leaves/cilantro, finely chopped
A squeeze of lime (optional)
Over a low heat, warm the ghee or olive oil in a heavy- bottomed pot and sauté the onion and garlic with the turmeric, salt and pepper. After a minute add the greens and ginger, and coat with the oil and spice. Keep on a low heat, par-cooking the vegetables for a few minutes, until they begin to soften. Top up with water until it’s 5cm/2in above the vegetables. Simmer on a low heat for 30 minutes, or until all the vegetables are buttery-soft – stir in most of the coconut milk now (saving a drizzle for later) and leave for another minute, then turn off the heat. Serve with the coriander leaves/cilantro and, if you desire, an additional drizzle of coconut milk and a squeeze of lime.