This monsoon heralds many changes in our body, according to Ayurveda. Accordingly, we must change the way we partake our food and treat our veggies, including the tastes that we incorporate. At this time, the digestive system is slow as well. It's best to consume warmer liquids. I usually prefer broth type of soups rather than creamy ones when I want to detox. If you have my veggie stock handy, then this soup doesn't take much time to prepare. I have used 7 different green colored veggies and herbs in this soup. The way you mix and match flavors is what elevates a dish. I don't believe in just tossing whatever we have on hand into a dish. With minimum ingredients, but well matched ones, it is possible to create a delicious recipe. This is a completely original recipe of mine, do try it out!

SERVES 6 BOWLS

INGREDIENTS

6 cups of veggie stock (recipe here)

¼ cup finely chopped green zucchini

¼ cup finely chopped green capsicum

¼ cup finely chopped asparagus, blanched

¼ cup finely chopped celery stems

2 tbsp finely chopped dill leaves

2 tbsp finely chopped coriander leaves

2 tbsp finely chopped spring onion greens

1 tsp minced garlic

1 finely chopped green chilli (optional)

1 tbsp lemon juice

1 tbsp olive oil

salt and pepper to taste

METHOD

1. In a wok, heat the oil. Add garlic and green chilli.

2. Next, add green capsicum and cook for a min.

3. Then, add celery and saute.

4. Lastly, add blanched asparagus and zucchini and cook for a min.

5. Add the remaining leaves and add the stock.

6. Flavour with lemon juice, and salt and pepper.

7. Serve hot.

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