Lotus Kabocha Broth with Lemongrass

Lotus seeds are a heart tonic and aphrodisiac and kabocha has been revered as an aphrodisiac in ancient cultures for centuries. Pippali is a rejuvenator and an aphrodisiac. Lemongrass is cleansing to the lymphatic system and it is calming to the body and mind. This soup tastes great and is especially balancing in the winter and spring months when the weather is cool and damp.

Makes 2 Servings
Vegan, Gluten-free

4 cups water
1 cup kabocha squash, peeled, diced, roasted
4” lemongrass stalk, bruised several times with dull edge of knife
⅓ cup dried lotus seed (you do not need to pre-soak lotus seeds)
1” ginger root, peeled, minced
2” kombu seaweed
¼ teaspoon Banyan Botanicals Organic pippali powder
⅛ teaspoon Himalaya salt
1 teaspoon black sesame oil
1 tablespoon tamari sauce (or to taste)
1 tablespoon lime juice (or to taste)
Cilantro, chopped (garnish)

In a medium pan, bring water to a boil. Add the lemongrass, lotus seeds and ginger root. Reduce heat to simmer. Add the seaweed, pippali and salt. Simmer for 40 minutes or until the lotus seeds are soft. The seeds will retain their shape, but you will know they are done because they will not be crunchy. Add the sesame oil, tamari sauce and lime juice. Adjust to taste.

To Serve:
Divide the kabocha into 2 small bowls. Ladle the broth on top; garnish with cilantro. Serve immediately.

Shopping tips:

  • Purchase organic pippali powder from Banyan Botanicals. For a limited time use FEAST10 for 10% off retail pricing.
  • Lemongrass can be purchased at most Asian Markets. The stalks can frozen in an air-tight freezer bag for 2 -3 months.
  • Dried lotus seeds can by purchased at Chinese markets. I purchased mine online from Posharp.

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