Vegetable Soups are a great way to eat vegetables and save time. They are best in cooling months and allow us to get a wide variety of nutrients in the diet. Ayurveda prefers fresh foods, but soups can be made and kept for up to three days - good for busy people. Soups can be added to any meal to balance it or increase vegetable intake. Here are a few of our favorites:
Balances all doshas. Is used to clean the digestive system or as a light supper.
½ pumpkin 1 onion 1 stalk celery 1 sweet potato 1 tsp of salt ¼ tsp of ground coriander ¼ tsp of ground fenugreek ½ tsp of ghee or cream 1 pinch of pepper
Wash and peel vegetables. Cut into several pieces. Put vegetables into a large saucepan with water and bring to a boil; add salt. Cook over medium heat for 20 minutes. Use a hand or electric mixer to make into a more liquid soup or leave as pieces.Serve with ghee, cream, or fresh coriander leaves.
Potatoes & Quinoa soup
Balances all doshas, can aggravate Pitta types if they are unbalanced.
1 leek 2 carrots 1 turnip 2 stalks of celery 3 potatoes 1 tbs of quinoa ¼ tsp of ghee
Wash and peel vegetables. Cut into several pieces. Put vegetables into a large saucepan with water and bring to a boil; add salt and the quinoa. Reduce heat and cook for 25 minutes. Serve with a little bit of ghee or fresh coriander leaves..
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