Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Collard greens, chopped | 280 g | Bitter, Astringent · Cooling |
 Cooked chickpeas | 380 g | Sweet, Astringent · Cooling |
 Celery, sliced | 120 g | Astringent, Bitter, Salty · Cooling |
 Dried oregano | 3 g | Pungent, Bitter · Heating |
 Olive oil | 16 g | Sweet, Bitter, Astringent · Heating |
 Cumin seeds | 3 g | Pungent, Bitter · Heating |
 Rock salt | 5 g | Salty · Cooling |
| Water | 1400 g | Whole culinary ingredient |
Step-by-Step Preparation
- Wash and cut the chopped collard greens and cooked chickpeas and sliced celery into even pieces.
- Warm the olive oil; bloom the cumin and soften the dried oregano.
- Add the main ingredients and water, bring to a boil, then lower to a steady simmer.
- Cook until everything is completely tender; mash or blend part of the soup to give the broth body.
- Add the rock salt, simmer for three more minutes, and serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original international vegetable-soup adaptation)
Collard Chickpea Soup is a vegetable-forward soup served warm with a fully cooked texture. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Collard Chickpea Soup
| Nutrient | Per 100g | Per Serving (1 serving (551g)) |
|---|---|---|
| Energy (Calories) | 48 kcal | 267 kcal |
| Protein | 1.9 g | 10.3 g |
| Total Carbohydrates | 5.4 g | 29.7 g |
| Dietary Fiber | 1.9 g | 10.4 g |
| Total Sugars | 0.9 g | 5.0 g |
| Total Fat | 2.4 g | 13.1 g |
| Calcium | 44.9 mg | 247.9 mg |
| Iron | 0.68 mg | 3.75 mg |
| Magnesium | 13.3 mg | 73.2 mg |
| Phosphorus | 32.2 mg | 177.8 mg |
| Potassium | 92 mg | 507 mg |
| Sodium | 135 mg | 747 mg |
| Zinc | 0.29 mg | 1.63 mg |
| Copper | 0.07 mg | 0.40 mg |
| Manganese | 0.10 mg | 0.55 mg |
| Selenium | 0.8 µg | 4.3 µg |
| Vitamin C | 4.9 mg | 26.8 mg |
| Vitamin A (RAE) | 33.4 µg | 184.4 µg |
| Vitamin E | 0.75 mg | 4.11 mg |
| Vitamin K | 60.1 µg | 331.7 µg |
| Thiamin (Vitamin B1) | 0.03 mg | 0.15 mg |
| Riboflavin (Vitamin B2) | 0.03 mg | 0.17 mg |
| Niacin (Vitamin B3) | 0.20 mg | 1.13 mg |
| Vitamin B6 | 0.05 mg | 0.27 mg |
| Folate (DFE) | 44.8 µg | 247.4 µg |
| Choline | 10.2 mg | 56.3 mg |
