27 Dec It’s Soup Season
In the traditional system of Indian healthcare called Ayurveda, the doshas relate to all things- even the seasons. Vata is often called the “king” or “queen” of doshas in part because of its incredibly destructive properties. We live in a Vata culture, it is the Vata time of year, and travel is particularly Vata vitiating. With all this cold and drying going on, which can lead to the destruction of our health – what is a yogi or yogini to do? Eat Soup!The Vata dosha is made up of air and ether, as such we need to apply moist, warming, moderately spiced foods to achieve optimal balance. The following is a tridoshic (good for just about everyone) recipe for a simple, delicious, healing soup to help combat the Vata blues!
Vegetable Barley Soup*
¾ cup barley, uncooked
1 tablespoon of sunflower or olive oil
2 teaspoons whole cumin seed
½ medium onion, red or yellow, chopped
1 clove garlic, chopped (omit for Pitta)
3 stalks celery, chopped
7 cups water
1 cup peas (fresh or frozen)
3 new potatoes, in ½ inch cubes
1 large carrot, halved lengthwise then sliced
¼ bunch fresh parsley, chopped
1 cup string beans, in ½ inch slices
3 large shitake mushrooms, dried
½ teaspoon ground cumin
¼ teaspoon fresh ground black peppercorns
1 ½ teaspoons sea saltWarm oil in large saucepan. Add whole cumin, gently browning. Add onion, garlic and celery and sauté 3 to 4 minutes, until tender. Add water, bring to a boil. Wash and chop vegetables. When water is boiling, put in barley and vegetables (if you are using frozen peas, do not add them until the soup is nearly done).
Crumble dried mushrooms in small bits into the soup for flavor. Cover and reduce heat to low, simmer for one hour or until barley and vegetables are tender. This will make a thick soup; you can add more water if you prefer a thinner broth. When barley is tender, add frozen peas, ground cumin and salt. Simmer 5 more minutes. Serve with a teaspoon of ghee in each bowl of soup if you like.
½ medium onion, red or yellow, chopped
1 clove garlic, chopped (omit for Pitta)
3 stalks celery, chopped
7 cups water
1 cup peas (fresh or frozen)
3 new potatoes, in ½ inch cubes
1 large carrot, halved lengthwise then sliced
¼ bunch fresh parsley, chopped
1 cup string beans, in ½ inch slices
3 large shitake mushrooms, dried
½ teaspoon ground cumin
¼ teaspoon fresh ground black peppercorns
1 ½ teaspoons sea saltWarm oil in large saucepan. Add whole cumin, gently browning. Add onion, garlic and celery and sauté 3 to 4 minutes, until tender. Add water, bring to a boil. Wash and chop vegetables. When water is boiling, put in barley and vegetables (if you are using frozen peas, do not add them until the soup is nearly done).
Crumble dried mushrooms in small bits into the soup for flavor. Cover and reduce heat to low, simmer for one hour or until barley and vegetables are tender. This will make a thick soup; you can add more water if you prefer a thinner broth. When barley is tender, add frozen peas, ground cumin and salt. Simmer 5 more minutes. Serve with a teaspoon of ghee in each bowl of soup if you like.
Check out this Cooks Soup and Smoothie Maker review, if you want to make every time perfect soups!
*Recipe from The Ayurvedic Cookbook by Amadea Morningstar with Urmila Desai
-Brian Weiss, Licensed Massage Therapist
No Comments