Beautiful and Delicious Summer Soups

It seems to me that when it’s hot and humid outside, heavy foods are especially unwelcome in the belly—which is just one reason why I think you will enjoy this easy, delicious, and cooling Summer Broccoli and Carrot Soup! It will serve as a great centerpiece for a vegetarian or vegan meal and will add bright colors to the omnivore’s table as a refreshing appetizer or side dish.

Although it’s not official yet, it sure feels like summer in the Carolinas and beyond. It’s already hit the mid 90s in Raleigh, and a friend reports that the Palm Springs area is bracing for 115 degrees in the coming days. During the hot days ahead, a light soup that cools the body is an excellent complement to any meal.

According to Ayurveda, broccoli has a cooling effect on the metabolism. Cooked carrots are also fine for the pitta constitution, and coconut milk will definitely cool you down! My initial instinct was to create this soup with lots of cilantro, which is also very cooling, but I made it with fresh dill instead so it will appeal to those who have an aversion to cilantro. I tried it with cilantro as well, but as it turns out, the dill seemed more delicious to both my husband and me! You could certainly serve this soup chilled, though my preference is room temperature. I imagine most readers have air conditioning for this time of year, so the soup will cool down enough to feel comfortable, without weakening digestion (as cold food and beverages will do).

Let this Summer Broccoli and Carrot Soup kick off your creative cooking exploration for beautiful and delicious summer dishes!

Lisa J. Mitchell

PS Check out these other summer soup recipes, all gluten-free and vegan or vegetarian with a vegan option: Roasted Beet & Fennel, Corn Chowder, Cucumber Soup, and Creamy Zucchini. You’ll also find Avocado and Cucumber Soup on page 93 of Sacred & Delicious: A Modern Ayurvedic Cookbook. Carrot Soup with Coconut Milk is on page 99.

SUMMER BROCCOLI AND CARROT SOUP

Preparation Time: 30 minutes or less
Serves 4 to 6

I was inspired to create this dish for my friend, Marie, who loves broccoli! I only used the broccoli florets to save time, but feel free to peel and cook the stalks if you like.

1 medium or large leek bulb plus an inch of the light-green shank
2 large carrots
2 tablespoons ghee or coconut oil
½ teaspoon cumin seeds
4 cups Easy Vegetable Soup Stock
or water with 1 pinch of ground turmeric
4 cups broccoli florets (2 large stalks)
¼ cup tightly packed fresh dill
3 or 4 mint leaves
½ teaspoon freshly grated ginger
1 cup coconut milk
1 to 2 teaspoons mineral salt
1 tablespoon lime juice, or more, to taste

1. Wash and slice the leek. Scrub and slice the carrots once lengthwise and then into small pieces.

2. Heat ghee or coconut oil on medium heat in a 4-quart or larger soup pot. When the fat is hot, add the cumin seeds and let them sizzle for about 30 seconds. Add the sliced leek and sauté about 5 minutes or until it starts to turn golden. Add the carrots and stock (or water with turmeric) and bring to a boil on high heat. Reduce the heat to medium and simmer, covered, for 5 to 10 minutes, until the carrots are tender.

3. While the carrots are cooking, wash and cut the broccoli into small florets. Add the broccoli to the soup pot, cover the pot and let it cook for 3 to 5 minutes. Turn off the gas or remove the pot from the hot burner as soon as the broccoli is tender and remove the lid to let the soup cool down. (It will take 30 minutes to an hour for it to come to room temperature.)

4. Snip the dill and mince the mint leaves. Add these to the soup along with the grated ginger and salt. Stir in the coconut milk and lime when ready to serve.

Use 1 teaspoon freshly grated ginger.

Replace coconut milk with fresh almond or oat milk.

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