A good digestion turneth all to health.
– George Herbert
Spices, play an important role in any Ayurvedic cooking. In the modern world spices are said to make or mar the dish, which is totally true. But wisdom of Ayurveda takes it to a deeper level. Spices are not just meant to make the dish taste good, more importantly the right blend of spices eaten to your body constitution aids in proper digestion, assimilation, and elimination which in turn leads to a healthy robust life! 🙂
I must tell you two key things that make this soup YUMMYLICIOUS!! – First is the Cumin-Coriander-Anise spice blend and the second is the home-made vegetable stock. Making your own stock is super easy, all you have do is take all the veggie peels, add water and keep it to boil for 20 mins! Home-made stock is deeply flavorful and believe me takes the dish to a whole new level! Here is the link on how to make your own home-made vegetable stock. Please try making it; you will know what I mean 🙂
Ayurvedic Minestrone Recipe (makes for 1-2 people)
– 1 15oz can Chickpeas
– 1 cup chopped assorted Veggies (carrots, celery, yams, leeks, red pepper)
– 1 handful Baby Spinach
– Approx. ¼ – ½ cup Vegetable Stock (preferably homemade)
– 1- 2 tsp unrefined Sesame Oil
– Approx. 1 cup Water
– 2 tsp Cumin powder
– 1 tsp Coriander powder
– 1/4 tsp Anise Seed powder
– 1 Bay Leaf
– 2 tsp Ginger-Garlic paste
– Crushed Black Pepper (as per taste)
– Salt to taste
Rinse and drain chickpeas with fresh water. In a stockpot, add the oil and let it warm up for a minute. Add the bay leaf and sauté the ginger-garlic paste for about 30 seconds. Now add all the spice powders mentioned above (except black pepper and salt) and sauté for few more minutes by slowing adding the vegetable stock. After you smell the appetizing aromas of the sautéed spices, add the veggies and drained chickpeas to the pot and keep stirring it well so that all the spices get introduced to the chickpeas and veggies. Now, add the water and simmer it for about 20 mins to a soup-like consistency. During the last 10 mins of simmering add the roughly chopped baby spinach to get it wilted nicely and not get overly mushy. Before switching the heat off, add the salt and freshly crushed black pepper to your taste.
Voila time to dig in!! 🙂 Enjoy this Minestrone – Ayurvedic Style!! Buon appetito!
In Ayurveda dried chickpeas must be soaked overnight and then cooked. No canned chickpeas, bad for digestion.
I truely truely love nutricious soups...but no one to prepare for me. One bowl od hot sour soup....straight to moon....hehehehe.drsreeram.
Shelli Dillon Thompson Sorry for that.. we agree, nothing like fresh. Unfortunately, not many people have access to it, guess the author took the liberty to use canned!
Looks delicious however I was quite disappointed that the very first ingredient is Canned Chick peas...Honestly!! Ayurveda touts FRESH food, not canned or frozen.....Canned, Frozen food is DEAD. Maybe we can start with fresh Chick peas and explain how to prepare them....????
I also added mushrooms at the end. And since I'm Italian I also added some short pasta called ditalini. Which I cooked separate and then added them together. It was amazing. My husband loved it too!!
Gerry this is the recipe!!! So yummy. Except I also added mushrooms at the end. Hope you try it. It was amazing
Great Recipe – Vegetable Soup http://dailyhealthycare.com/great-recipe-vegetable-soup/