Kapha Broth

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:
broccoli
beet greens
Brussels sprouts
cabbage
green beans
lettuce
parsnips
peas
spinach
squash
Swiss chard
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.

Kapha Broth

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