Warm the olive oil or ghee on the stove top and add the leek, celery, fresh ginger, and fresh turmeric. Sauté for three to five minutes, or until soft.
Mix in the coriander and sauté for one minute. If using powdered turmeric, add it now as well.
Add the broth, farro, and salt. Cover and simmer until the farro is soft (about 25-35 minutes). Stir in the kale and lemon juice. Add more salt to taste, as well as black pepper or pepper flakes.
Stir in the kale and lemon juice. Add more salt to taste, as well as black pepper or pepper flakes.
Garnish with fresh cilantro or parsley, and enjoy!
Ayurveda recommends incorporating each of the six tastes into every meal for full-spectrum satiation and a more tridoshic effect. Here’s how the tastes show up in this recipe:
Sweet: Farro (the body receives grains as sweet)
Sour: Lemon juice
Salty: Mineral salt and celery
Bitter: Kale and turmeric
Pungent: Ginger and leeks
Astringent: Coriander
This recipe is great on its own as a simple nourishing soup, but can easily be dressed up by topping it with sautéed mushrooms, or adding chickpeas to give it a little more body.
This recipe is tridoshic but can be modified for additional doshic support.
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