It’s soup season

November 10, 2016

Thank you for the warm feedback and support for the publication of the autumn sample menu! I’m glad I was able to add color and excitement to everyday cooking during this inward-looking short-day period before the light-bringing snow. I’ll add a little more inspiration for the current soup season.

Soup is the perfect cold season meal and a nice way to add healthy vegetables and valuable nutrients. Cooking soup is easy and takes little time.
In Ayurveda, freshly prepared food eaten on the same day is considered healthy and nutritious. The exception is soups, which can be eaten the next day as well. What good news for the healthy food-loving busy person who doesn’t have much time in the kitchen! Even our grandmothers had to say that soup only gets better as it stands.

Below are some slightly different soup recipes. I have to say right away that I use at least double the quantities when cooking for my large family, if I want to have something left over for the next day.

Pumpkin soup

Pumpkin soup balances all Doshas. Can be eaten for a light dinner or to cleanse the digestive system (in this case without coffee cream).

½ small pumpkin, 1 onion, 1 stalk of celery, 1 sweet potato, 1 teaspoon salt, ¼ teaspoon ground coriander, ¼ tsp ground fenugreek, ½ teaspoon of gheed or coffee cream, 1 pinch of pepper.

Wash and peel the vegetables and cut them into pieces. Put the vegetables in a pot of water and let it boil. Cover the pot with a lid and simmer for 20 minutes. Puree if desired. Serve with ghee, cream or fresh coriander leaves.

Potato – quinoa soup

Balances all Doshas. But be careful if your Pitta is out of balance. Potato-quinoa soup can further upset Pitta.

1 leek, 2 carrots, 1 turnip or turnip, 2 stalks of celery, 3 potatoes, 1 tablespoon of quinoa, ¼ teaspoon of ghee.

Wash and peel the vegetables and cut them into pieces. Put the vegetables in a pot of water and let it boil. Add salt and quinoa. Reduce heat and simmer for 25 minutes. Serve with ghee or fresh coriander leaves.

The recipes are from my teacher Vaida Atreya Smith’s book„Ayurvedic Nutritions“.

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