The recipe is simple takes less than 40 mins. To make this a deeply detoxifying soup skip using any kind of oil and I assure you, won’t feel the difference as the soup is rich in flavor with freshly made spices and veggie stock.
The key is using the Simple 3 Rule: 1) fresh veggies per your body type 2) fresh home-made veggie stock 3) perfectly blended Ayurvedic spices.
1 cup assorted veggies (string beans, onions, celery, red-yellow peppers,)
1/2 cup assorted root veggies (carrots, yams/beets, skip if high in kapha)
1 cup mixed baby greens (spinach, kale, chard)
1/2 cup beans optional (red kidney beans)
1-2 tsp minced ginger-garlic paste
2-4 tsp Ayurvedic spice mix (cumin-coriander-cinnamon-turmeric-black pepper-clove)
1-2 cups veggie stock (preferably home-made veggie stock)
1 cup water
salt to taste
First steam cook the root veggies separately so they get well incorporated into the soup. In a big stockpot on a low heat, add the Ayurvedic spice mix and dry roast the mixture until you smell the appetizing aroma! Now add all the assorted chopped veggies to this mixture and sauté for few mins. Add 1 cup of veggie stock and simmer with a covered lid for about 15-20 mins. Once the veggies look translucent and mushy add the chopped greens and extra veggie stock and simmer again for about 10 mins. After 10 mins add extra water and the cooked root veggies to the soup. Add more water if needed to bring to a nice watery soup consistency and simmer at the end for about 5 more mins. Cold and moist winter days beg for a hearty steamy soup – Enjoy this pipping hot! 🙂