A deliciously simple blend of root vegetables, leafy greens and water-rich vegetables, and spices, this fall soup is a win-win recipe for all ages! Quick, yummy and healthy, this recipe can be used for a simple dinner or satisfying lunch. With a few tweaks, it can be used for all seasons!
Ingredients: (serves 4)
- Zucchini (1/2 dark green, 1/2 light green – you may use whatever kind of zucchini you have)
- Beans (a handful)
- Carrot (1 medium or a handful of baby carrots)
- Collard greens (don’t use too much of greens, adding a little is great)
- Sweet Potato (1/2 medium)
- Tomato (1 medium)
- Broccoli (a few florets)
- Spring Onions (2)
- Salt (to taste)
- Italian seasoning (1 tsp)
- Black pepper powder (to taste)
- Ghee (1 tbsp)
Method:
- In a little ghee on medium heat, in a pressure cooker, add some dried Italian seasoning.
- Add the white of the spring onions and saute for a minute or so.
- Add the remaining vegetables, chopped roughly.
- Add sea salt or regular table salt, pepper and saute till the vegetables sweat a little.
- Add water, close the cooker and wait for 2 whistles, and switch off the flame.
- Grind until smooth or grind coarsely, depending on your preference.
Tastes (Rasa):
Sweet (carrot, zucchini, broccoli, beans, sweet potato), sour (tomato), salty (sea salt), bitter (greens, herbs), pungent (pepper), astringent (zucchini, greens, herbs).
Doshic Influence:
This is a largely tridoshic recipe with a good blend of different kinds of vegetables, spices and ghee. The type and quantity of vegetables and spices can be tweaked to suit a particular constitution and season.
Effects on the Mind (Gunas):
This is a sattvic recipe that brings satiety and wholesomeness to the body and mind.