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This website provides informations about Ayurvedic Education : clinical study program, training, Distance learning, course and a special book about ayurvedic nutrition by Atreya Smith © 2022
The Book
Ayurvedic Nutrition

This is second edition of a book I wrote in 1999, Perfect Balance, look below for the preface to this edition and see what is new and changed.

This is the most accessible book on the ancient Indian system of Ayurvedic nutrition and healing from an internationally acclaimed practitioner.


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Ayurvedic diet : an individual approach

Ayurveda has always had an individualized approach to nutrition. Fine out how you structure your diet to fit your constitution. One of the fundamental ideas in Ayurveda is that your body is intelligent and seeks health if you support it through good habits. Additionally, health is defined as a dynamic state – not just the absence of disease as in modern medicine. The idea in Ayurvedic nutrition is that health can be increased not just maintained through right lifestyle and diet. Thus, an Ayurvedic diet is an individualized approach that brings a dynamic state of being.


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Home > Book Ayurvedic nutrition > Vegetable Soups

Vegetable Soups

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:

Pumpkin soup

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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Vegetable Soups are a great way to eat vegetables

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