This is just the perfect meal to swing back to routine after all the rich foods and pampering from the holidays. Hearty warm soup refreshingly awakens my taste buds from all the low (zero)- nutrient rich foods from this holiday season.
Hope you all had a nice holiday spent with your loved ones and friends. This indeed is a very special time of the year in spite of all the frantic shopping and the restless traffic, underneath all this chaos, one can tangibly feel the wave of spirituality wafting in the air during this time.
That being said, holidays can be quite stressful to the body and mind, getting our house organized for the guests/relatives, buying the prefect gifts for all our loved ones, in midst of all this it can be very challenging to take care of ourselves and keep fit in body – mind – spirit.
This holiday, we made some major purchases for the house and did some good renovation. All this took quite a lot of my time and energy and this did impact my routine of healthy eating.
When you eat home-made fresh food every day and then all of a sudden put your body through lot of rich heavy restaurant foods and also not necessarily vegan all the time, it takes a toll on your body. Last couple of days my body started rebelling with lot of kapha imbalance resulting in sore throat and coughing. I take this as my body giving me a sign to come back to my healthy routine of freshly home-made, high-nutrition food.
Today, I made this, warm and hearty soup to soothe my body and to refresh my taste-buds. I call this ‘Maha-Detox’ soup because of all the high – nutrient veggies and the deeply nourishing/detoxifying Ayurvedic spices used in this soup.
The recipe is simple takes less than 40 mins. To make this a detox 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.
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!
According to Ayurveda, kapha dosha is balanced by eating freshly made warm and well spiced foods which is heating to the body. Warm and heat producing spices thin out the mucous formation by regulating the moisture level in our bodies.
We are in 2015, it’s a shiny new year and the holidays are now behind us. It’s time to look ahead and re-discover our inner stillness, our inner-Self.
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