With fresh mint and spring peas, this vibrant green, silky-smooth soup is an homage to the season of rebirth. There are no spices here, so caramelizing the vegetables is a key step in developing the flavor.
Ayurvedic Insight: Peas are astringent and excellent for reducing kapha. Due to the pungent onions, leeks, scallions, garlic, and black pepper, vata types may prefer this green pea and mint soup at lunchtime, when digestion is strongest.
Excerpted from The Kripalu Kitchen by Jeremy Rock Smith with David Joachim, © 2019 by Jeremy Rock Smith. Excerpted by permission of Ballantine Books, an imprint of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Photo at top by Brian Samuels.
Amount Per Serving:Calories: 295 Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 0mg
The Kripalu Kitchen is available on Amazon and wherever books are sold
Jeremy Rock Smith is the executive chef at Kripalu Center for Yoga & Health in Stockbridge, Massachusetts. A graduate of the Culinary Institute of America and a faculty member of the Food as Medicine program at the Center for Mind-Body Medicine in Washington, D.C. His articles and recipes have been featured in a wide range of publications, including the Food Network bog, Vegetarian Times, Yoga Journal, and Boston Magazine. Find him at Kripalu.
David Joachim has developed and edited thousands of recipes and authored or collaborated on near fifty cookbooks, including the IACP Award-winning The Science of Good Food with Andrew Schloss and many others. He is also the co-owner of Chef Salt, a line of artisan seasonings that features unrefined salts from around the world. Visit him at DaveJoachim.com.
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