Onions don’t feature much in Ayurveda cooking. They are OK to use occasionally but not as part of your every day diet. Whilst they are packed full of  nutrients and recognised as blood purifiers, Ayurveda sees them to be potentially irritating to the body and psyche.

However, at this time of year, when I sense a cough or cold coming on, I like to turn to my personal adaptation of a red onion soup recipe recommended to me by an Indian naturopath in London many years ago. 

He had been the doctor of the Indian mystlc Osho at one point, and had a lovely place near Edgeware Rd where he would bring home grown vegetables from his place in Suffolk to cook lunch for people, whilst also seeing people for acupuncture and naturopathic consultations. 

I was not feeling so well at the time, with ongoing niggling symptoms and he recommended a daily diet of red onion soup over a number of weeks. 

It has remained a favourite of mine, effective in it’s pungency, and comforting in the Winter the colds season. 

I hope you enjoy it too. 

Pitta types enjoy this with caution if at all, and occasionally. It is a blood cleanser which can be good for you, but it is also heating which may be aggravating for you. 

Kapha types, you may find it really helpful especially when there is congestion in the lungs and sinuses, and you may appreciate that suggested pinch of cayenne. 

Ingredients:

6 x medium red onions

1 litre water with home made vegetable bouillon

5cm piece root ginger

1 tspn coriander powder

1 tspn cumin powder

2 tbspn organic cold pressed sesame oil

pinch rock salt

Pinch cayenne pepper (optional for Kapha types)

Instructions:

Peel and finely slice the red onions

Finely grate the root ginger.

Warm the sesame oil in a large pan and add the grated ginger, coriander and cumin, and cayenne if using it .

Add the onions and sautee until translucent. 

As the onions begin to soften add the rock salt and stir through the onions. (Adding salt at this stage will bring out more of the sweetness of the onions). 

Add the litre of vegetable bouillon and bring to boil then simmer for 15mins.

Enjoy with a bowl of steamed cavolo nero and diced tofu with soft cooked organic brown basmati rice. Dark leafy greens such as those from the kale family will also support lung energy.