Vegetable SoupsVegetable 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 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 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.. Or buy the book Ayurvedic Nutrition here: Copyright © 2018 EIVS GmbH |
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