Delicious Vata Pacifying Soup

This bowl of warm vata pacifying soup will nurture your body and your soul!


7 C. Purified Water
1 Small baking Pumpkin – peeled, seeded and cubed
1 Winter Squash (acorn or butternut squash) – peeled, seeded and cubed
3 Sweet Potatoes – peeled and cubed
2 tsp. Mineral Salt
3 Tbls. Ghee
½ tsp. Black Mustard seeds – whole
½ tsp. Cumin seeds – whole
1 tsp. Turmeric – ground
½ tsp. Coriander – ground
½ tsp. Cinnamon – ground
¼ tsp. Cardamom – ground
pch. Nutmeg – ground
pch. Hing (Asafoetida) – ground
1 in. Ginger root, fresh – peeled and minced
2 Garlic cloves – minced
2 Leeks, white part – finely sliced
1 Tbls. Bragg’s Liquid Aminos
½ C. Almond Butter
1 C. Cashews – chopped
1 Tbls. Pure Maple Syrup

1. Place water, pumpkin, winter squash, sweet potatoes and salt in a 5-quart pot – bring to a boil over high heat – reduce heat to medium, cover and simmer for about 15 minutes or until the ingredients are tender

2. Melt ghee over medium heat in a medium skillet – sauté black mustard seeds until they pop – add the cumin seeds, sauté – add the remaining ground spices, sauté – add the ginger, garlic and leeks, sauté – add tofu and Bragg’s, sauté until golden brown

3. Remove 2 cups of broth and 2 cups of tender vegetables from pot and place in a blender – add almond butter – blend until smooth – pour back into the pot of vegetables, stir

4. Add sautéed ingredients to soup pot, stir – add cashews and maple syrup, stir

Makes 1 large pot of soup

Once soup is in bowl, you can add a teaspoon of ghee, garnish with grated fresh ginger

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