Fresh vegetables that are sauteed in soft butter, seasoned with Italian herbs and served with hardy, cooked kidney beans, make for a wholesome, soothing and healthy lunch. The best part is, this simple soup is ready within minutes! Try it out – your family and your shrinking waistline will thank you :)!
Ingredients (serves 4):
- Unsalted Butter (1 tbsp)
- Italian seasoning (dried or fresh) (I used 1/2 tsp of dried seasoning)
- Chopped vegetables (zucchini, carrots, cauliflower) (2 cups)
- Kidney beans (rajma) (1/2 cup)
- Tomatoes (1 medium)
- Spring onions (2)
- Pepper (3/4 tsp)
- Salt (to taste)
- Soak the kidney beans in water overnight. Cook the soaked beans. I usually pressure cook them with a little salt for 3 whistles and 7 minutes on simmer.
- Heat butter in a pan, add Italian seasoning, pepper. After 20-30 seconds of quick sauteing, add finely chopped spring onions.
- Saute for 30 seconds or so. Add the chopped vegetables, starting with those that need most time to cook. The order for the vegetables I used was carrots, zucchini, cauliflower.
- After a minute or two of sauteing the last vegetable above, add finely chopped tomatoes and spinach.
- Add salt and water and cook until the vegetables are tender (not overdone and mushy).
- Add the cooked kidney beans, adjust the salt and pepper if necessary and you’re done!
Sweet (butter, carrots, zucchini, cauliflower), sour (tomatoes), salty (salt), bitter (Italian seasoning), pungent (pepper), astringent (spinach).
Anything warm and moist is vata pacifying – soups, in general are great for vata and fall! For pittas and during summer, go easy on the tomatoes and pepper. Kaphas will also do well with soups, however the soups can be made lighter for kaphas, by not using heavy, grounding ingredients. So, go easy on the kidney beans for kaphas and during spring.
This soup can be made in a very sattvic manner if fresh ingredients are used and emphasis is paid on ensuring that the end taste is not overly salty, sour or pungent.