Broccoli cauliflower soup

Preparation time 20-30 minutes

+Vata, -Pitta, -Kapha

• 2 cups fresh broccoli, chopped
• 2 cups fresh cauliflower, chopped
• 3 cups water
• ½ cup onion, chopped
• 1 cup asparagus (optional)
• 1 teaspoon ghee or sunflower oil
• 1 teaspoon cumin seeds
• ½ teaspoon black mustard seeds
• 2 teaspoon fresh ginger, chopped
• 1 teaspoon sea salt

Steam the broccoli, cauliflower and onion over the water until tender; puree in the blender. Steam the asparagus, chopped in 1 inch slices, separately.

Make a vagar by heating the ghee in a small skillet and adding the cumin and mustard seeds. When the mustard begins to pop, add the ginger and stir for 30 seconds. Put these ingredients plus the salt in the blended vegetables and stir. Add the steamed asparagus. Garnish with chopped scallion (for Kapha) or fresh chopped coriander leaves (for Pitta).