Soups

Ayurvedic Vegetable Soup

Ayurvedic Vegetable Soup

Print Recipe
Serves: 2 Cooking Time: 10 min

Ingredients

  • 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

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