MAPI Staff Writers
Nothing warms and nourishes quite like a hot bowl of delicious soup on a cold fall day. Ayurveda loves soups.
They are easy to make, they are nutritious and easy to digest, and they
are perfect for the light evening meal recommended by Ayurvedic experts
(vaidyas). Because they are so easy to digest, soups are ideal for
children. Made with fresh organic fall vegetables, grains, pasta, beans,
dhals, herbs and traditional Ayurvedic spices, soups make great
Ayurvedic dietary anchors. Enjoy your soup with freshly-made chapatis (flat breads) on the side, and it will be a meal you’ll want to return to.
Soups are also fast. You can have a finished soup ready to serve in
30 minutes. Here are a couple of easy Ayurvedic soup recipes. Remember,
whenever possible, favor fresh, organic and non-GMO foods.
A Note about Digestion –
In Ayurveda, it isn’t just what you eat, but also how you digest your food.
Maharishi Ayurveda recognizes the central role digestion plays in
your overall health. Ayurveda uses a number of approaches to keep
digestion strong and balanced. One of the easiest is use of the
supplemental herbal called Organic Digest Tone (Triphala Plus).
This is a long-revered formulation of herbs that keeps the Ayurvedic
“digestive fire” balanced. Why is this important? Because when balanced,
this digestive fire plays a significant role in removing toxins and
creating ojas. Ojas is
the Ayurvedic master biochemical that creates bliss and supports
connectivity, or the experience of higher states of consciousness, along
with stable emotions and immunity. This is the one Ayurvedic herbal
that supports the assimilation of all others.
Vegetarian Noodle Soup
- 2 tablespoons olive oil or organic ghee
- 1 chopped medium onion (optional)
- 1 celery stalk, chopped
- 1 large carrot, peeled and chopped
- 1 cup sweet potato, diced
- 1 medium parsnip, diced
- 1-inch piece ginger, grated
- 3 sprigs fresh thyme, minced
- 1 sprig parsley, minced
- 2 bay leaves
- Cooked organic noodles of your choice, to taste
- Vegetable broth, 4-6 cups
- Salt and pepper to taste
Heat the ghee or oil in a large soup pot. Sauté onions, ginger, and
celery on low-medium heat until the onions are transparent. Add
vegetable broth, parsnips, carrot, sweet potatoes, bay leaves, parsley,
and thyme. Bring to boil and then lower to medium. Cook for about one
hour. Add salt and pepper. To serve, put one heaping spoon of noodles in
a bowl and pour soup over the noodles. Serve hot.
Vegetable Barley Soup
- 1/3 cup organic whole barley or pearl barley
- 1 quart unsalted vegetable stock
- 1 tablespoon ghee
- 1 small onion, finely chopped (optional)
- 2 small carrots, diced
- 2 celery stalks, diced
- 2 teaspoons fresh lemon juice
- 1/2 pound tofu, cubed
- 2 tablespoons chopped parsley
- Freshly-ground pepper
- Salt to taste
- 1 cup green beans, cut into 1/2-inch pieces
Place the barley and the vegetable stock in a large saucepan and
bring to a boil. Lower heat to a simmer and cook for about 30 minutes.
While the barley is cooking, heat the ghee in a skillet and add the
onion, celery, carrot, and green beans. Cook over medium heat for about
10 minutes. Add the vegetables and lemon juice to the barley and stock,
and cook for another 20 minutes. Add the tofu and parsley and cook
further for 10 minutes. Add salt and pepper. Serve hot.
- 2 cups finely-sliced fresh organic beets cut into 1/2-inch pieces
- 1 teaspoon minced parsley
- 1 stalk celery, chopped
- 1/2 onion, chopped (optional)
- 1 tablespoon organic ghee
- 1 carrot grated
- 1/2 cup potato, chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon organic raw sugar
- 5 cups water or vegetable broth
- Fresh yogurt for garnish
Sauté the onion in ghee for 5 minutes. Add water,
beets, potato, carrot, and celery. Bring to a boil, then cover pot and
bring heat to a medium low. Allow this to cook for 45 minutes or until
beets are tender but not overcooked. Add lemon juice, sugar, salt and
pepper. Stir well. Serve with a dollop of yogurt or sour cream on top.
Cream of Spinach Soup
- 1 lb. fresh spinach, washed and chopped
- 1 teaspoon cumin seeds
- 1 teaspoon ghee
- One dash of nutmeg
- 3/4 cup cream of coconut or 1 1/2 cups soy or rice milk
- 3 cups of water or 2 cups water if using soy or rice milk
- Salt and pepper to taste
Heat the ghee in a soup pot. Sauté the cumin seeds on medium-to-low
heat until lightly browned. Add spinach and water. Bring to a boil and
cook for about 10 minutes. Add cream of coconut or the rice or soy milk
and nutmeg. Cook another 3 minutes. Place soup in a blender or food
processor. Blend for about 5 seconds, just enough to purée it gently.
Season to taste and serve hot.