Ayurvedic Vegetable Soup
Print RecipeIngredients
- 4 cups of water
- 4 cups of vegetables cut into mid sized cubes (I used 2 carrots and 2 zucchinis)
- 2 teaspoon of mixed and ground spices (cumin, fennel, coriander)
- 1/2 teaspoon of curcuma powder
- 2 teaspoons of ghee (clarified butter) or olive oil (autumn/winter) or coconut oil (summer/autumn) or sunflower oil (spring)
- 200g tofu
Instructions
1
Boil the water into a id size pot
2
Add the veggies, the spice mix, curcuma
3
Cover the pot and reduce the heat and cook for 10 minutes. If veggies are still hard, cook for 3-5 more minutes
4
Remove from the fire
5
Add the ghee, salt and peper and the tofu and blend with a hand blender
