Fall Soup


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Fall Soup - Close Up

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)

Fall Soup - Veggies

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.

Fall Soup - Cooking

  • 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.


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