Soups

The following soups, carrot and dill and turnip and dill, are excellent for balancing vata. They are highly nutritious, rich in antioxidant vitamins A and C, and calcium and magnesium. They are also cleansing, immune-enhancing and excellent for a weak digestion.

Carrot and Dill Soup
Recipe Type: Soup
Ingredients
  • 1lb/500gms carrots
  • 1 large onion
  • 1 tbsp/15 mls ghee or olive oil
  • 1 tbsp plain flour
  • 1 leek washed and sliced
  • 5 cups/1250mls of stock
  • 2 tbsp of fresh dill leaf
  • salt and pepper to taste
  • chopped dill to serve
Instructions
  1. Wash and slice the carrots. Slice onion and leek thinly. Heat the oil in a medium sized pan, add carrots, leek and onion. Stir over a low heat until onion is tender. Stir in flour and remove from heat. Stir in the stock.
  2. Place back on heat, stirring all the time until soup thickens and the carrot is tender (this takes approximately 30 minutes). Blend until smooth. Season with salt and pepper and one tablespoon of dill chopped. Garnish with fresh dill when serving.

 

Turnip and Dill Soup
Ingredients
  • 1 lb/500g turnips
  • l large onion
  • 1 tbsp/15 mls ghee or olive oil
  • salt and pepper to taste
  • a bunch fresh dill
  • 4 cups/1 litre vegetable stock/water
Instructions
  1. Peel and chop the onion finely. Heat the oil in a pan on a low heat, add the onions and sweat, covered, until they are translucent. Add the turnips peeled and chopped, salt and pepper and most of the dill. Cover and allow to sweat over a low heat for 1/2 hour. Add stock/water until nearly boiling. Blend the soup till it is smooth. Reheat and serve with a swirl of live yoghurt or kefir if you want, and some chopped dill to garnish.

 

Leek, Garlic and Ginger Soup
Recipe Type: Soup
Ingredients
  • 4-5 leeks, washed and chopped thinly
  • 4 cups/1 litre water
  • 1 tbsp/15 mls ghee or olive oil
  • sea salt
  • pepper, freshly ground
  • 2 cloves garlic, chopped finely
  • 1 tblsp fresh chopped ginger
Instructions
  1. Heat the oil in a saucepan and sauté the leeks on a low heat for about 10 minutes. Add the garlic, ginger and water, cover and bring to the boil. Simmer gently for 20 minutes until leeks are soft. Season with salt and pepper.
  2. A warming soup, excellent for reducing kapha, helpful for warding off colds, flu, sore throats, chest infections and for clearing excess mucous.

 

Tri-doshic Fennel Soup
An excellent soup to stimulate appetite and aid digestion. It is a mild diuretic and relieves fluid retention.
Ingredients
  • 4 cups/1 litre water
  • 2 bulbs fennel
  • 3 medium-sized potatoes
  • salt and pepper to taste
  • 1 tablespoon (15mls) ghee or olive oil
Instructions
  1. Wash potatoes and fennel. Chop both into chunks, save green fennel tops to garnish. Heat olive oil in a pan, add potatoes and fennel and sauté for 5-10 mins. Add water, bring to boil, cover and simmer on a low heat for 15-20 minutes, until vegetables are tender. Blend and season with salt and freshly ground pepper. Serve with a garnish of chopped fennel leaves.