Delicious Ayurvedic Recipe: Mixed Vegetable Soup

ayurvedic mixed vegetable soup

This delicious Mixed Vegetable Soup is balancing for Vata, Pitta and Kapha

Serves 4

4 cups mixed vegetables (fresh, seasonal veggies is best)
8 cups water
1 tsp cumin seeds
6 whole peppercorns
1 inch piece of cinnamon stick
10 cloves
10 cardamom pods
2 T ghee (clarified butter. Other options: sunflower, coconut, sesame or olive oil)
1/2 tsp salt

Wash and cut the vegetables into bite-sized pieces. Put the vegetables and water in a large soup pot, cover and cook on medium heat until just tender. Set aside in a bowl.

Meanwhile, grind to a fine powder the cumin seeds, peppercorns, cinnamon stick, cardamom pods and cloves in a mortar and pestle or use a blender.

Heat a soup pot on medium heat and add the ghee (or oil), then the ground spices. Sauté a moment, being careful not to burn them. Add the vegetables and 4 cups of the broth. Boil for 2 minutes. Stir in the salt and serve.

Note: Each vegetable has a specific calming or stimulating effect on the doshas when eaten alone. For instance, carrots pacify vata and kapha but may aggravate pitta because of their heating quality. Cooking vegetables together and with these seasonings makes a soup that is tridoshic (good for all constitutions).

From “Ayurvedic Cooking for Self-Healing” by Usha Lad and Dr. Vasant Lad

Additional comment: If desired, sprinkle with chopped cilantro or sunflower seeds before serving.