Wednesday, 9 March 2016

Ayurvedic Soup


               Ayurvedic Soup

Ingredients:

2 tbsp #ghee or #coconut oil
2 tsp #cumin seeds
1 tsp #coriander seeds
½ knob of #ginger, #finely chopped
1 red #onion, finely chopped
1 clove of #garlic, crushed or finely #chopped
3 cups #pumpkin, cut into small cubes
2 medium #zucchinis, finely chopped
2 cups finely chopped #celery
1 handful green #beans, chopped into small pieces
1 medium piece of #broccoli, chopped into small pieces
1 1/2 litres of water
2 tsp sea #salt
A few cracks of black #pepper to taste
1 cup freshly chopped #coriander




Method:
Warm #ghee or #coconutoil in a saucepan on medium heat, then add dry spices — #cumin, #coriander and #fennel seeds. Stir to lightly toast the spices for 2-3 minutes or until they start to sizzle.
Add fresh #ginger, red #onion, #garlic and #turmeric powder. Sauté for 2-3 minutes until the onion becomes soft.
Add #pumpkin, #zucchini, #celery, green #beans and #broccoli. Stir and pour 1 1/2 litres of boiling water from the kettle into the pot and cook on medium heat for approx 25 minutes until the #pumpkin is soft and the veggies are cooked.
Turn off heat, add sea salt, black pepper and a small handful of fresh coriander. Serve in your favourite #ayurvedicsoup bowl with garnish of fresh coriander.



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