Its Kapha season

The first day of Spring was a beautiful day,  I felt energised and enjoyed being out in nature.  It's Kapha season according to Ayurveda - the time when we start to melt away the heaviness we have stored over winter. Just as in nature the winter snows melt and the rivers and streams start to flow.

To balance the kapha in our system we need to favour the tastes of bitter, astringent and pungent.

Barley soup is perfect for a light nourishing meal.  It has kale and kelp so good for us and the kapha balancing spices.  Actually it contains all the six tastes which is why it is so nurturing and satisfying,

BARLEY ASPARAGUS SOUP
The soup for spring- serves 5-6

Spring Spice Blend
1 TB Ginger powder
1 TB Cinnamon
1 TB dry basil
1 teaspn red chilli flakes
1 teaspn turmeric
1 teaspn fenugreek seeds
1 teaspn clove buds

Grind the seeds, cloves, chilli and basil. Add ginger, cinnamon and turmeric powder and mix well. Store in jar.

Ingredients for Soup 

2 TB ghee 

3 teaspns spring masala 

½ chopped onion 

¾ cup of barley 

2 cups vegetable stock 

6 cups water 

2 bunches of asparagus chopped bite size 

3-4 leaves of kale finely chopped 

½ teaspn seaweed 

1 TB Tamari 

3-4 stalks of basil finely chopped 

Lemon wedges

Method:

Rinse the barley and drain well. Heat ghee in large saucepan on medium heat, sauté onions and gently cook. Add the masala mix and gently fry for one minute. Stir in barley and coat well with spices. Add the stock bring to the boil then simmer for 40 mins. Stir in asparagus and kale and gently simmer for 10 mins. Adjust seasoning with Tamari, seaweed. Garnish with basil and lemon wedge