San Franshakti Yoga & Ayurveda in San Francisco with Kate Lumsden: Recipe: Broccoli Dal Soup

This soup is a health powerhouse and was just what I needed after a wedding weekend in the wine country. One of my oldest friends got married at a beautiful vineyard, and it was three full days of celebrating with friends who flew in from around the country. I didn't eat a home cooked meal the entire time! I did have some delicious food and drinks though along with getting lots of sunshine (something that we San Franciscans tend to only hear about). Anyway, by the end of the weekend my body was craving some simple healthy home made goodness, something without a lot of salt or oil (unlike my diet over the weekend). This soup hit the spot! It's incredibly easy to make and so tasty. Both broccoli and mung beans are excellent for cleansing, and with all the celebrating I needed a little of that. While I ate it warm here during "fogust" in SF, you may enjoy it slightly chilled if you're in a hotter climate. Enjoy!

BROCCOLI DAL (lentil) SOUP

Serves 4-6.

1/2 c split mung beans, soaked overnight

5 c water (or more if needed)

1 small head of broccoli with stem, chopped

1 T coconut oil

4 stalks celery, chopped

1 medium shallot, minced

1/2 t salt

fresh ground pepper to taste

Rinse the mung beans well and put in a large pot with water. Bring to boil, cover and simmer until the beans fall apart, about 40 minutes. Once mung beans have fallen apart, add chopped broccoli and cover. Be sure the liquid goes right up to the height of the broccoli in the pot; if needed, add a bit more water. Cook for 4-5 minutes or until broccoli is just barely fork tender. While broccoli cooks, heat coconut oil in a cast iron pan or similar and add celery, shallot and sprinkle of salt. Sautee over medium heat until celery softens. Once broccoli is done and celery/shallots are soft, blend all together in a blender or with a strong handblender until smooth. Add salt to taste- start with 1/4 t then add more as needed. Serve in bowls with fresh ground black pepper.

Vata Dosha: Broccoli and beans generally are not recommended for vata types. To make more harmonious for vata, add 1 c coconut milk, 1/2 t turmeric, 1 t fresh ground cumin and a sprinkle of cinnamon.
Pitta Dosha: Fabulous! Eat your heart out!
Kapha Dosha: Excellent! Go easy on the salt as much as possible. Sprinkle a hearty dose of black pepper on top. Can add a sprinkle of chili flakes too. ;)