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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