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You may have recently caught me dancing in my kitchen to capture the perfect lighting for a video shoot. And now, I’m excited to finally unveil what I’ve been dancing for! Drumroll….I’ve teamed up with Choate House again to bring to you a new quarterly video series: The Vidya Seasonal Kitchen. Each season, I’ll share a peek inside my kitchen and what I’m cooking to align with optimal health. Eating seasonally is a way to naturally cleanse your body and connect in with the fluid cycles of the earth and our evolving health needs. This series shows that seasonal cleansing can be simple, nourishing and satisfying to the mind, body and spirit.
This spring, I’ve created a refreshing and alkalizing watercress & asparagus soup, using vibrant bitter greens and citrus to support gentle cleansing. The lemon, watercress and parsley in this recipe aid in improving liver function, while the asparagus promotes circulation to the kidneys. A fresh avocado provides a creamy, rich texture to the soup, and healthy fats for optimal brain function and nutrient absorption to the body, and a spoonful of ghee provides a grounding quality to this enlightening recipe. This mineral-rich soup is perfect for those crisp early spring evenings!
WATERCRESS & ASPARAGUS SOUP
2 tbsp olive oil
1 bunch asparagus, chopped
5 garlic scapes, chopped
1 shallot, sliced
1 bunch watercress
1 tbsp ghee
½ cup flat-leaf parsley, chopped
2 cups hot water
2 tbsp lemon juice
Himalayan pink salt, to taste
Pepper, to taste
In a medium soup pot, heat the olive oil. Add the shallot, garlic scapes and asparagus to the pot, sautée a few minutes until the asparagus is tender. Reduce to low heat, add the watercress and ghee, stir well and cook for 2-3 minutes. Transfer mix to a high-speed blender, add the avocado, fresh parsley, lemon juice, and water. Purée until creamy. Taste and season with salt & pepper.
To serve, pour into individual bowls and garnish with chopped avocado, asparagus tops, and baby watercress leaves. Sliced radishes also make a lovely garnish, I dehydrated mine overnight to make crispy radish chips as a topping. For a heartier meal, pour soup over a large scoop of cooked quinoa. Top with a little dallop of fresh garlic crème.
½ cup pine nuts, soaked 2-3 hours
½ cup water
3 cloves garlic
2 tbsp nutritional yeast
¾ tsp Himalayan pink salt
Combine all ingredients in a high-speed blender and blend until creamy. If too thick, add more water to reach desired consistency.
Yields roughly 1 cup