A Bowl of Comfort: Two Ayurvedic Soups for Body and Mind

As autumn deepens and winter settles in, the wind rises, the air grows drier, and the days become shorter. This period corresponds to the Vata season in Ayurveda, a time when our bodies crave warmth, softness, and steadiness. Adjusting our diet is not a luxury but a mindful way to support our vitality.

Discover two deliciously nourishing recipes to nurture your body throughout the cold season.

Creamy Squash soup

• 2 cups Kabocha or butternut squash
• 1 tablespoon ghee or coconut oil
• 1 tsp cumin seeds
• 1tsp mustard seeds
• ½ tsp fenugreek
• 1 tsp turmeric powder
• Salt as per taste
• 1 green chilli finely chopped (optional)
• 1 inch piece of ginger peeled and finely chopped
• 1 cup coconut milk
• 2 cups water
• 1 tsp organic raw sugar or as per taste
• 1 table spoon grated fresh coconut for garnish (optional)
• Cilantro for garnish.

Direction

1. Peel the squash and cut into 2 inch pieces. Bake or steam squash till cooked. 
2. Heat ghee or coconut oil. Add fenugreek seeds, followed by mustard seeds, cumin seeds, turmeric powder, fresh ginger and chopped green chilli.
3. Add cooked squash and then add water, salt and coconut milk. Gently simmer for 10 minutes.
4. With an immersion blender liquefy the soup.
5. Add little vegetable broth if necessary.
6. Add organic raw sugar to balance the taste.
7. Garnish with cilantro and shredded fresh coconut.
8. Serve with brown rice or couscous.

Note
Kabocha squash does not need to be peeled. The green skin becomes soft on cooking and it cooks very easily.

 Moong Beans soup

• 1 cup Moong beans
• 5 cups of water
• Half Onion chopped finely
• 1” piece of fresh ginger finely chopped
• 1 small Tomato (optional)
• 2 large cloves of garlic finely chopped
• 1 teaspoon turmeric powder
• 2-3 whole cloves
• 1 cinnamon stick of 2”
• Salt to taste
• A few Curry leaves
• 1  teaspoon Mustard seeds
• 1  teaspoon Cumin seeds
• A pinch of Asafoetida
• 1 Tbsp Ghee
• 2 Tbsp Cilantro for Garnishing

 
Directions

1. Soak the beans for 4 to 6 hours. Rinse and add fresh water.
2. Boil the beans in 3 cups of water with the turmeric and salt for 25 minutes. Add 2 more cups of water and continue cooking until the texture becomes creamy.
3. In a separate pot, heat the ghee. Add the mustard seeds, cumin seeds, cloves, cinnamon, curry leaves, and a pinch of asafoetida, in that order. Wait a moment between each addition to allow the spices to release their aromas. Keep the heat on low to medium to avoid burning the spices.
4. Add the onion and cook until soft. Add the garlic and ginger, cook for 2 minutes, then add the tomato and let it soften.
5. Add the cooked beans and adjust the seasoning. Add a little water if needed.
6. When serving, garnish with cilantro. Enjoy your soup with chapati (a traditional Indian flatbread), cooked quinoa, and steamed root vegetables.

A cozy, wholesome autumn treat!

Neelam Toprani is an Ayurvedic researcher and the formulator of Sewanti herbal remedies and Padmashri massage oils. Neelam has been studying various healing modalities and eastern spiritualties from many masters.

One of the objectives her Company is to take the timeless wisdom of Ayurveda and translate it into practical solutions to improve the quality of life.The company is based in Vancouver, Canada.

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