Ayurvedic Vegetable Soup

(courtesy of Radheka Patel Savoy, ayurvedic health and wellness counselor in Reno. Serves 6 to 7)

The unique blend of herbs and vegetables makes this soup balancing to all three doshas, or mind-body types (vata, pitta, and kapha).

1 large onion
½ head cabbage
1 medium carrot
2 stalks celery
1 tablespoon olive oil
5 cups water
1 teaspoon ginger, minced
1½ teaspoons coriander powder
½ teaspoon cumin powder
½ teaspoon turmeric powder
½ teaspoon cayenne powder
1 teaspoon salt (or to taste)
1 tablespoon lemon juice

Wash onion, cabbage, carrot, and celery, and cut all into 1-centimeter pieces. Heat oil in big pot. Add onion, and sauté 3 minutes. Add other vegetables, and sauté 2 minutes. Add 2 cups water, ginger, turmeric, and salt, and cook 10 minutes. Add coriander, cumin, and cayenne powder, then cook 15 more minutes. Add 3 cups water and cook 5 more minutes. Before serving, add lemon juice and mix well. Serve hot.

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