Sometimes when the temperature gauge hits 90 or above, my appetite starts to dwindle. It’s simply Too. Hot. To. Eat. I know I need nourishment, but I want something light, cold, and nutritious, without filling me up.
One of things I love most about the Ayurveda system of medicine is the concept that nature provides us with produce that we need based on what is happening with our bodies and with the seasons. In summer, we need lighter, enzyme-filled, higher-water-content foods that provide us with energy without weighing us down. Fennel, spring onions, and dark leafy greens basically hit the spot.
Summer is also the time when I seem to have an abundance of wonderful summer, seasonal produce in my fridge…both because of my CSA (Community Supported Agriculture Box–mine is from Up Top Acres), my own vegetable garden, my perusing my local farmer’s market on Sundays, and the likelihood that someone in my household has either gone berry picking or has acquired some fresh something in their wanderings about town.
I created this soup from flavors I could imagine blending well after studying my veggie crisper. And it was a one-shot wonder!!! Love when that happens. I think the bottom line is that you kinda can’t go wrong with summer greens and veggies like fennel, spring onions, kale, mint, and celery. So here it is!