Variable Vegetable Soup

This soup is similar to the Vata Broth recipe in Chapter 4, but the vegetables are kept in the soup and served. Use any combination of Vata-reducing vegetables from the recommended diet for new mothers ( 271).

Serves 4 to 6

6 cups water

4. cups chopped mixed vegetables 1 teaspoon salt, or to taste 1 tablespoon ghee 1 teaspoon brown mustard seeds 1/2 teaspoon ground cumin 1/2 teaspoon ground fenugreek 1 teaspoon ground cardamom Black pepper, to taste

Bring the water to a boil in a large pot. Add the vegetables and the salt. Cover and simmer for 30 minutes. Heat the ghee in a small frying pan over a medium flame. Add the mustard seeds. When they begin

popping, add the remaining spices and stir for 30 seconds. Stir them into the soup and simmer for another hour.

 

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