Maharishi Ayurveda Newsletter Archive

Ayurvedic Soup Recipes: The Cup (or Bowl) That Cheers

Nothing warms you up as much on a bitterly cold winter day as a hearty bowl of soup. Ayurveda recommends healthy soups for the lighter evening meal, as well as for children and convalescents. Fresh seasonal vegetables, grains, pasta, beans and dhals, and herbs and spices can all make flavorful additions to the soup pot. All you need to accompany a rich soup is some bread, preferably fresh made.

Here are some suggestions to start you off:

Vegetarian Noodle Soup

• 2 tablespoons olive oil or Maharishi Ayurveda ghee
• 1 chopped medium onion (optional)
• 1 celery stalk, chopped
• 1 large carrot, peeled and chopped
• 1 cup sweet potato, diced
• 1 medium parsnip, diced
• 1 inch piece ginger, grated
• 3 sprigs fresh thyme, minced
• 1 sprig parsley, minced
• 2 bay leaves
• Cooked noodles to taste
• Vegetable broth, 4-6 cups
• Salt and pepper to taste

Heat ghee or oil in a large soup pot. Sauté onions, ginger, and celery until onions are transparent. Add vegetable broth, parsnips, carrot, sweet potatoes, bay leaves, parsley, and thyme. Bring to boil and then lower to medium. Cook for about one hour. Add salt and pepper. To serve, put one heaping spoon of noodles in bowl and pour soup over the noodles. Serve hot.

Vegetable Barley Soup

• 1/3 cup organic whole barley or pearl barley
• 1 quart unsalted vegetable stock
• 1 Tablespoon ghee
• 1 small onion finely chopped (optional)
• 2 small carrots, diced
• 2 celery stalk, diced
• 2 teaspoons fresh lemon juice
• 1/2 pound tofu, cubed
• 2 tablespoons chopped parsley
• freshly ground pepper
• salt to taste
• 1 cup green beans, cut into 1/2 inch pieces

Place the barley and the vegetable stock in a large saucepan and bring to a boil. Lower heat to a simmer and cook for about 30 minutes. While the barley is cooking, heat the ghee in a heavy skillet and add the onion, celery, carrot, and green beans. Cook over medium heat for about 10 minutes. Add the vegetables and lemon juice to the barley and stock and cook for another 20 minutes. Add the tofu and parsley and cook further for 10 minutes. Add salt and pepper. Serve hot.

Beet Soup

• 2 cups finely sliced fresh beets cut into 1/2 inch pieces
• 1 teaspoon minced parsley
• 1 stalk celery chopped
• 1/2 onion chopped (optional)
• 1 tablespoon ghee
• 1 carrot grated
• 1/2 cup potato chopped
• 2 tablespoons fresh lemon juice
• 1 tablespoon organic raw sugar
• 5 cups water or vegetable broth
• Fresh yogurt for garnish

Sauté onion in ghee for 5 minutes. Add water, beets, potato, carrot, and celery. Bring to a boil, then cover pot and bring heat to a medium low. Allow to cook for 45 minutes or until beets are tender but not overcooked. Add lemon juice, sugar, salt and pepper. Stir well. Serve with a dollop of yogurt or sour cream on top.

Cream of Spinach Soup

• 1 lb. fresh spinach, washed and chopped
• 1 teaspoon cumin seeds
• 1 teaspoon ghee
• one dash of nutmeg
• 3/4 cups cream of coconut or 1 1/2 cups soy or rice milk
• 3 cups of water or 2 cups water if using soy or rice milk
• Salt and pepper to taste

Heat ghee in a soup pot. Sauté cumin seeds until lightly browned. Add spinach and water. Bring to a boil and cook for about 10 minutes. Add cream of coconut or the rice or soy milk and nutmeg. Cook another 3 minutes. Place soup in a blender or food processor. Blend for about 5 seconds, just enough to puree it gently. Season to taste and serve hot.