Tridoshic Vegetable Soup

Tridoshic Vegetable Soup

Servings: 4

Ingredients:

• 1 tablespoon ghee

• 1 teaspoon cumin seeds

• 1 teaspoon mustard seeds

• 1 teaspoon turmeric powder

• 1/2 teaspoon ground black pepper

• 1 teaspoon ground coriander

• 1 teaspoon ground fennel seeds

• 1 teaspoon ground ginger

• 1 medium carrot, chopped

• 1 celery stalk, chopped

• 1 zucchini, chopped

• 1 cup spinach, chopped

• 6 cups vegetable broth

• Salt to taste

• Fresh cilantro for garnish

Instructions:

1. Heat Ghee: In a large pot, heat the ghee over medium heat. Add the cumin seeds and mustard seeds, and let them sizzle for a few seconds until they start to pop.

2. Add Spices: Add the turmeric powder, ground black pepper, ground coriander, ground fennel seeds, and ground ginger. Stir for a few seconds until aromatic.

3. Cook Vegetables: Add the chopped carrot, celery, and zucchini. Sauté for about 5-7 minutes until the vegetables are tender.

4. Add Broth: Add the vegetable broth and bring to a boil. Reduce the heat and simmer for about 15-20 minutes.

5. Add Spinach: Stir in the chopped spinach and cook for another 2-3 minutes until wilted.

6. Season: Add salt to taste and garnish with fresh cilantro. Serve warm.

Dosha Effects:

• Vata: Balancing due to the warm, moist, and grounding qualities.

• Pitta: Balancing due to the cooling and soothing spices.

• Kapha: Balancing due to the light and warming qualities.