Australian Yoga Journal - April 2016

COMFORT FOOD

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VEGIE SOUP

By Lorien Waldron

PHOTO: SHANTANU STARICK

AYURVEDIC RECIPE

SERVES: 6    TIME: 35 MINUTES

2 Tbsp. ghee or coconut oil

2 tsp. cumin seeds

1 tsp. coriander seeds

½ a knob of ginger, finely chopped

1 red onion, finely chopped

1 clove of garlic, crushed or finely chopped

3 cups pumpkin, cut into small cubes

2 medium zucchinis, finely chopped

2 cups finely chopped celery

1 handful green beans, chopped into small pieces

1 medium piece of broccoli, chopped into small pieces

1.5 litres of water

2 tsp. sea salt

A few cracks of black pepper to taste and 1 cup freshly

chopped coriander

1 Warm ghee or coconut oil in a saucepan on

medium heat then add dry spices: cumin, coriander

and fennel seeds. Stir to lightly toast the spices for

2-3 minutes or until they start to sizzle.

2 Add fresh ginger, red onion, garlic and turmeric

powder. Sauté for 2-3 minutes until the onion

becomes soft.

3 Add pumpkin, zucchini, celery, green beans and

broccoli. Stir and pour 1.5 litres of boiling water from

the kettle into the pot and cook on medium heat for

approx 25 minutes until the pumpkin is soft and the

vegetables are cooked.

4 Turn the heat off, add sea salt, black pepper and

a small handful of fresh coriander. Serve in your

favourite soup bowl with garnish of fresh coriander.

LORIEN WALDRON is an Ayurvedic health and
lifestyle consultant, yoga and cooking teacher with
a passion for organic wholefood, plant-based
nutrition, digestion and intuitive eating. She is the
founder of http://www.wholesomelovinggoodness.com
and this recipe is from her new eBook, ‘Simple
Ayurveda in the Kitchen - a guide to wholesome
cooking and eating, the simple ayurvedic way!’
Available on her website.
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april 2016

yogajournal.com.au