Try this warming soup in Winter and Early Spring. 

Ingredients:

1 cup soaked dried borlotti beans, boiled until soft.

4 cups kale

1 leek, washed and chopped

2 tspns cumin seeds

1 rounded tspn cumin powder

1 rounded tspn coriander powder

1 tbspn fresh thyme leaves

2 cloves garlic minced

1 cup cooked whole barley grain.

2 large washed and chopped (peeled also if not organic). 

1 large sweet potato, washed and chopped.

1 litre of filtered or spring water, boiled.

Vegan bouillon (optional)

2 tbspns organic olive oil

Rock salt and black pepper to taste

Instructions:

1. Soak the beans overnight and cook until soft.
2. Clean and chop all the vegetables
3. Mince the garlic and prepare remove the fresh thyme leaves from the stalks
4. Add the organic olive oil to a large heavy bottomed pan and heat gently.
5. Add the minced garlic, thyme and other spices and heat gently in the oil for 1 minute. 
6. Add the leeks and rock salt and coat in the spices.
7. Next add the other vegetables and the beans and stir thoroughly to coat in spices and oil. 
8. After a few minutes on the low heat, add the litre of boiled water. 
9. Bring to a simmer
10. If you are using vegetable bouillon, make a paste with it and then add to the soup.
11. After 15-20 minutes, and when all the vegetables are soft, add the cup of cooked barley grain and stir thoroughly. 
12. Simmer for another 10-15 minutes. 

Enjoy this soup with my lovely golden houmous recipe and some rice cakes (for Kapha dosha) or some freshly made chapatis.