Cruciferous vegetables have risen in popularity recently due to their apparent cancer-fighting properties. Cruciferous vegetables are low-calorie, rich in folate, vitamins C, E, and K and fiber. If weight loss is your goal, fiber is an important nutrient to incorporate into your diet as it helps to keep you feeling full longer.
Additionally, the combination of protein, fiber, and low energy density makes cruciferous vegetables the perfect foods to include in your meals if you need to lose weight. Cruciferous vegetables are not for everyone, though.
According to Ayurveda, the ancient medical science of India, cruciferous vegetables increase the Vata in the body. What does that mean? Cruciferous vegetables are dry and rough, qualities which may lead to disturbances of Vata, the air and space element in the body. With the delicate digestive systems of Vata body types, cruciferous vegetables could likely cause digestive disturbances like gas and bloating. Adding ghee to this recipe helps in preventing Vata aggravation. This soup is digested and assimilated well for Pitta and Kapha constitutions, though.
Cruciferous Vegetable Soup Recipe
Ingredients
2 Tbsp ghee
1 head broccoli, cut into florets
1 head cauliflower, cut into florets
1 cup chopped cabbage
1 cup Brussels sprouts, halved and stems trimmed
1/2 tsp whole cumin seeds
2 cups water
salt and pepper to taste
coconut milk, optional
Instructions
Melt ghee in a soup pot. Add cumin seeds. When it starts to splutter, sauté the vegetables for 2 minutes. Add water and bring it to a boil. Reduce heat to low, cover, and simmer until the vegetables are soft and tender. Add the required amount of salt and pepper. Serve hot.
Optionally, you may add coconut milk in the end for a creamy texture and enhanced taste.
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