Spiced Vegetable Soup
by Manisha Kshirsagar
Good for Vata, Pitta, and Kapha constitutions and all dosha combinations.
Vata (Winter) season is little challenging, bringing unwanted colds and flu.
A few simple Vata pacifying remedies, like drinking hot water, warm sesame oil massage, and adding some warming spices to your food, will keep help to keep you warm and your Vata balanced.
Simple vegetable soup also balances your Vata, and is mildly cleansing as well as healing, providing natural vitamins, minerals and proteins, to nourish your body.
The flavors of Vata Spice Mix or curry powder and ginger give a real Indian feel to this nutrition packed soup, a good source of beta-carotene, calcium, magnesium, and iron.
This is one of my favorite recipes to keep everyone healthy in not only winter but in every seasons.
2 celery stalks with leaves, chopped
2 carrots, scrubbed and chopped
2 small potatoes /yams (with skin) cubed
2-3 cups fresh greens (spinach/kale/collards /chard)
1 small red beet, peeled and chopped
1 cup cauliflower cbopped
1 cup green cabbage chopped
½ bunch fresh cilantro washed, chopped
1 cup of fresh tofu cubed
1 small onion finely chopped (optional)
1 clove garlic (optional)
2 tsp. olive oil
½ tsp. Vata Spice Mix (or curry powder)
½ tsp. grated ginger
Salt to taste (½ tsp.)
- In a medium size pot, heat the olive oil over medium heat.
- Add garlic and onion, stirring frequently for 4-5 minute or until it is a golden color. Add Vata Spice Mix (or curry powder) and ginger.
- Stir in the vegetables, except for the greens (save the cilantro until the last step(, and cook for 2-3 minutes.
- Add 4-5 cps of boiling water, reduce to a simmer, cover and cook for 15 minutes.
- Add the greens and the tofu and cook for 5 minutes.
- Add salt to taste and sprinkle the soup with cilantro.
Makes 3-4 servings