MIXED VEGETABLE SOUP

Ingredients

• 8 cups water
• 4 cups mixed vegetables (green beans, caroots, squash, cabbage etc.)
• 6 whole peppercorns
• 1 tsp cumin seeds
• 1 inch piece of cinnamon stick
• 10 cloves
• 2 tbsp ghee
• 10 cardamom pods
• ½ tsp salt

method –

wash and cut the vegetables into bite-sized pieces. Now put the vegetables and water in a large soup pot, cover and cook on medium heat until they are just tender. Set aside in a bowl. On the other hand grind to a fine powder the cumin seeds, pepper corns, cinnamon stick, cardamom pods and cloves in a mortar a mixture gridner or blender. Heat a soup pot on medium heat and add the ghee, then the ground spices. Kindly take care that the contain should not get over heated or burn. Add the vegetables and 4 cups of the broth. Boil for couple of minutes. Stir in the salt and serve hot.

Medicinal value –

Vegetables are always calming or stimulting the effect on the doshas when eaten alone. Carrots pacify vata and kapha but may aggravate pitta because of their heating quality. Cooking vegetables together and with these seasonings makes a soup that is tridoshic – good for all constitution. It does improve digestion and also works as appetizer.

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