This soup is a meal in itself, with vegetables of all colours and all tastes. It is perfect to warm and nourish you on cold Winter days.
If you are a Vata type and don’t digest legumes well, you could try switching the chickpeas for lentils. The most digestible lentils for Vata types are red, and mung beans can work too. Puy lentils are always a tasty alternative, but they may aggravate your digestion if you are Vata dominant. Adding asafoetida to the soup can be a good digestive aid.
Rice might work well as an alternative to barley for Vata dosha. Short grain brown rice will absorb the flavoursome juices of the soup nicely and so can be a good alternative.
1 large beetroot
1 large parsnip
2 medium carrots
1 large sweet potato
2 medium red onions , finely sliced
2” piece of fresh ginger grated
1 cup of cooked torn curly kale leaves
1 cup cooked chickpeas or lentils
1 cup cooled barley (Pitta, Kapha), or short grain brown rice (Vata)
2 heaped tsp garam masala
1 tsp turmeric
Large pinch rock salt
2-3 tbsp organic cold pressed sesame (Vata, Kapha) or olive oil (Pitta)
1 litre boiling water
Chop root veg into small pieces, peel if not organic
Boil water to cook grains and to steam kale. Put both to one side when cooked.
Add olive oil to a large deep pan warm.
Add spices
Add finely sliced onions and salt to pan and sauté until soft.
Stir in chopped root vegetables
Coat in the spice mix
Add boiling water and cook over a low heat
When veggies are soft take pan off heat and press with a potato masher to create a thick and chunky consistency.
Put pan back on heat and add kale, then add chick peas/puy lentils.
Stir in and then leave to simmer on a low heat for 10 mins
Add cooked grains, stir in and serve.
Serve with a freshly made spelt flour chapati. Kapha types could use buckwheat flour instead.
1 Comment
What wonderful recipes!
I haven’t tried them all yet, but so inspiring.
We all need a nudge to keep us on track and you do it with abundance.
Thank you so much
Carol