Simplest Vegetable Soup EverOctober 5, 2016
Simplest Vegetable Soup Ever
I was going to share this recipe on Facebook and then decided, what the heck, I’ll put it on the Blog.
My friends and loved ones know this about me – I do not enjoy cooking. That being said, I probably eat 90% of my meals at home. I keep it simple, healthy, and almost always organic.
You have no idea how proud I am of myself when I come up with a recipe that’s healthy and yummy and…quick and easy!
As if I won a prize. 🙂
One of the kindest things you can do for a Vata-type is to cook for them. Hint hint.
We tend to be disorganized, with poor time-management skills, and that can be disastrous in the kitchen.
In lieu of someone in my life to cook for me (I miss you, Ralph!), I bear that burden and try my darndest to enjoy the process.
One of the courses in my Ayurveda studies was called “Food, Breath, and Sound“, where we really learned to slow down and embrace the nurturing element of food. I need to take myself back to that place.
So, without further ado, here is my latest kitchen accomplishment – the Simplest Vegetable Soup Ever.
It’s perfect for Vata Season when gently cooked warm soups and stews soothe Vata dosha.
Okay, full disclosure (because this Sagittarian cannot tell a lie!), I based my recipe on this Vata-Pitta Balancing Soup recipe from VPK by Maharishi Ayurveda.
Change it up to suit your fancy!
Use organic when possible. Buying from your local farmer’s market is even better!
Simplest Vegetable Soup Ever
- 1 small box of organic vegetable stock (you can also just use water)
- 1 T grated fresh ginger
- 1/4 tsp. cumin seeds
- 1/4-1/2 tsp. turmeric powder
- sea salt & pepper to taste
- chopped vegetables of choice (I used zucchini, carrots, broccoli, cauliflower, spinach and/or kale, potatoes-any kind, sweet or other)
- 1/4 cup quinoa or yellow mung dal (I like to soak the mung dal for a bit before adding to the soup)
- shredded cabbage
- fresh tomato, chopped (not very Vata or Pitta-pacifying, but sometimes I cheat!)
- parsley and/or cilantro
- grated Parmesan Reggiano cheese (optional)
Saute onion, garlic, celery, and mushrooms in ghee. When they’re soft, add cumin seeds and turmeric powder, being careful not to let them burn. Stir in grated ginger.
Add chopped vegetables of choice (reserving fresh greens until the end), vegetable stock and/or water and bring to a boil.
Add quinoa or mung dal (skimming foam off of the top, if any), salt and pepper, bring to a boil again, then cover and simmer until vegetables, quinoa or mung dal are cooked (about 10-15 minutes). Don’t overcook.
Stir in chopped parsley and/or cilantro and spinach and/or kale, tomato and chopped cabbage. Cook for a few minutes longer.
Top with a little bit of grated cheese, if desired. I’d leave this out during a cleansing period.
You can figure out an amount of vegetables to use depending on how many people you’re serving. I’m usually just making this for myself and have to work hard to keep the pot ingredients from growing!
Just remember that leftovers are a no-no according to Ayurveda. I know. What a bummer. I used to love leftovers.