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Emointhekitchen
Indian summer,  Recipes,  Soups,  Summer

Chickpea soup for the dojo period

Summer, with plenty of mushrooms and forest fruits, alternates with colder foggy mornings with lots of morning dew and ubiquitous glittering cobwebs. Nature is beautifully coloured golden, many fruits and vegetables ripen, the country is beginning to prepare for the energy of autumn. We have an old summer here, the symbol of which could be a Hokkaido pumpkin – round, like the energy of late summer, orange-yellow, sweet and harmonizing and very beneficial for our health during this period.

We need:

Pre-soaked chickpeas,
Satureja
(If you have your own from the garden, use the whole
easy to remove before mixing),
natural rice (or long grain rice),
2 potatoes,
a small piece of carrot,
celery,
small onion (or other onion)
soup vegetables or vegetable broth),
a pinch of seaweed,
yellow curry,
cumin (Roman),
pepper,
salt,
butter (and ghee),
carrot stem,
spoon of honey.

If you want to serve the soup as a main dish, you can strengthen it with a mixed finer bowl (you no longer cook) and pre-cooked rice. In that case, no more honey. You will omit honey even with any moist symptoms.

Procedure:

Rinse the chickpeas and let them soak in cold water overnight. Drain the water (it is an ideal watering for houseplants) and cook in pure water with Satureja until soft. Alternatively, cook with pieces of soup vegetables and potatoes, or use vegetable broth. Set aside part of the cooked chickpeas, remove the onion, a sprig of Satureja and mix the soup into a smooth cream.

Add curry, salt, lightly pepper, season with freshly crushed cumin (Roman is wonderful) and enrich with a pinch of seaweed. Especially in a pan on a spoon butter quickly fry the raw carrot slices to keep it crispy. We will insert into soup, return part of the unmixed chickpeas and sprinkle with washed carrot tops. When serving, drizzle with a teaspoon of honey per serving.


Analysis according to TCM:

Chickpeas – neutral to slightly warm in nature, sweet taste, tropism – spleen, stomach, heart.
Effects: benefits the spleen, stomach and heart.

Carrots – neutral in nature, sweet taste, tropism – spleen, liver, lungs.
Effects: replenishes the liver, improve eyesight, digests food, strengthens the spleen, stops
cough.

Celery – warm nature, sweet taste, tropism – lungs, stomach, spleen, kidneys.
Effects: strengthens the spleen, nourishes the stomach, benefits the kidneys, relieves pain
heads of wind origin.

Potatoes – neutral in nature, sweet taste, tropism – spleen, stomach.
Effects: replenish the spleen and stomach.

Onions – warm nature, sharp and sweet tastes, tropism – lungs, stomach, thick intestine.
Effects: replenishes yang, transforms mucus, opens the chest, tightens qi, supports
qi intestines.

Salt – cold in nature, salty taste, tropism – kidneys, bladder.
Effects: softens hard, cleanses heat, attacks from below.

Cumin – slightly warm nature, slightly burning taste, tropism – kidneys, stomach.
Effects: strengthens the spleen and stomach, expels cold and wind, heals cold pains
abdomen.

Seaweed – generally cold in nature, salty taste, tropism – kidneys, possibly bladder.
Effects: moisturize dryness, wick away moisture, cleanse heat.

Honey – slightly warm nature, sweet taste, tropism – lungs, spleen, large intestine.
Effects: strengthens the middle hearth, stops abdominal cramps from deficiency, moisturizes the lungs and intestines

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