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
Warm up a little bit more (about 5 minutes)