Spring is the time of the Wood channels: Liver and Gallbladder. It’s energy is upwards and outwards and its colour is green. Here is a recipe for a quick Spring time soup to nourish and support your body through the seasonal changes and is super quick meal for lunch or dinner.
Must love peas, however!
- 1 cup frozen green peas
- 1-1.5 cups water
- 1 sachet dashi stock or 1tsp stock of preference
- Fistful of any fresh green leafy vegetable or herbs you like or have at hand. In this recipe I had: chinese broccoli, land cress, chives, parsley, spring onion
- Pumpkin seeds and sesame seeds to sprinkle on top and add texture
- Dried seaweed for garnish
Warm up the water and stock slightly, while adding the frozen peas
Chop up the herbs and vegies, pop into the water
Blend or use stick blend the mix making sure the water is not too hot
Warm up a little bit more (about 5 minutes)