Ayurvedic Minestrone Soup
Winter has finally arrived in Phoenix with cold days and rain. We all know what that means – time for soup. This is one of my favorite winter comfort dishes.
I stumbled upon it a few years ago and have tweaked it slightly but I really cannot take too much credit for it. Make a few chapati on the side, with an extra ginger-garlic paste worked into the dough. Yum with a side of Yum.
Print the recipe here.
INGREDIENTS
2 tablespoons of Homemade Ghee (super easy to make - join me on the 21st if you need a free lesson)
2 Bay Leaf
4 teaspoons Ginger-Garlic Paste
4 teaspoons Cumin Powder
4 teaspoons Coriander Powder
1/4 teaspoon Anise Seed Powder
2 teaspoons Turmeric
4 cups Cooked Chickpeas
4 cups Chopped Mixed Vegetables: (celery, leeks, red peppers and carrots)
3 cups water
2 cups Vegetable Stock
2 cups Baby Spinach
Salt and pepper to taste
DIRECTIONS
Begin by making the ginger garlic paste. Add equal parts ginger and garlic (about 2 teaspoon each) to a blender. Blend in enough sesame oil to form a smooth paste, light in color. Make extra to use in your chapati. (The recipe is in my June 2018 newsletter you can find on my website.)
In a stockpot over medium high heat, add ghee. Once warm add the bay leaves and the ginger-garlic paste. Sauté' for less than a minute to release the flavors.
Add the cumin, coriander, anise seed powder and turmeric powder and stir allowing the mix to become aromatic. Be careful not to burn the spices.
When the aroma of the spices is released, add chickpeas and vegetables. Continue stirring to coat with the spices.
Add the water and vegetable stock. Bring to boil and reduce to a simmer for 15 minutes, then add spinach. Simmer an additional 5 minutes.
Add salt and pepper to taste.
Take off the heat and allow to sit for 5-10 minutes. The spinach should be wilted and the veggies tender. Nothing should be mushy.
Eat consciously and enjoy.