A light, pungent appetizer as well as the basis for other soups and light Kapha-reducing sauces, Kapha Broth is easy to make.
Makes 2 quarts
2 quarts water
1 teaspoon salt
1/2 teaspoon gYound black pepper
1/4 cup chopped parsley or celery leaves
2 teaspoons Kapha Chuma, or to taste
3 cups Kapha-reducing vegetablesselect at least
3 different kinds from this list:
2 tablespoons mixed fresh chopped herbs: thyme, basil, oregano, marjoram
Bring the water to a boil in a large pot. Add the salt and pepper, the parsley, the Kapha Churna, and the vegetables. Chopping or shredding them first makes for faster cooking. Cover and bring to a boil. Lower to simmer and sprinkle chopped herbs on top. Stir once gently. Cover tighdy, turn off the heat, and do not lift the lid for 20 to 30 minutes.
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