Ayurvedic Winter Vegetable Soup

Ayurvedic Winter Vegetable Soup

Ingredients:

• 1 tbsp ghee (clarified butter) or olive oil

• 1 tsp cumin seeds

• 1 tsp mustard seeds

• 1 tsp grated fresh ginger

• 1/4 tsp of hing powder

• 2 medium carrots, chopped

• 2 celery stalks, chopped

• 1 cup butternut squash, diced

• 1 cup cauliflower florets

• 1/2 cup spinach leaves

• 1 cup cooked red or yellow lentils

• 1 tsp turmeric powder

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1/2 tsp ground cinnamon

• Salt to taste

• Black pepper to taste

• 4 cups vegetable broth

• 2 cups water if needed

• Fresh rosemary, chopped, pumpkin seeds (for garnish)

• Fresh lemon juice (optional)

Instructions:

1. Prepare the Base: In a large pot, heat the ghee or olive oil over medium heat. Add the cumin seeds and mustard seeds, and sauté until they start to pop.

2. Aromatic Base: Add the grated ginger and the hing powder.

3. Add Vegetables: Add the chopped carrots, celery, butternut squash, and cauliflower florets. Sauté for a few minutes to allow the flavors to blend.

4. Add Spices: Stir in the turmeric powder, ground coriander, ground cumin, ground cinnamon, salt, and black pepper. Sauté for another minute.

5. Simmer: Add the vegetable broth, water, and cooked lentils. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender.

6. Add Greens: In the last 5 minutes of cooking, add the spinach leaves and let them wilt into the soup. If desire, you can blend the soup in a blender when it cooler until you achieve your preferred level of smoothness and warm before drinking.

7. Garnish: Adjust the seasoning to taste and garnish with fresh cilantro and a squeeze of lemon juice if desired.

8. Serve: Enjoy your warm, nourishing Ayurvedic soup!

This soup is not only delicious but also balances Vata, Pitta, and Kapha doshas, making it a perfect meal for everyone. Stay warm and healthy!