Try these 7 ayurvedic soup recipes for nutrition and weight loss.

Nutrition is part of our life. these ayurvedic soup recipes will energize you through out.

COCO-PEANUT SOUP

coconut milk has a cooling effect on the body and also cleanses the bladder. Though it takes longer to digest, it is very nourishing and strengthening. This dish helps with PMS and menstrual problems.

• Dasha indication: Vata and Pitta mitigating; Kapha-agravating , Seasonal indication: All
• Serving size: 2 cups
• Preparation time: 15 minutes
• Cooking time: 10 minutes
• Calories: 161 Kcal per cup

INGREDIENTS

• Grated or chopped coconut—h cup
• Peppercorns—I tsp
• Gram flour—I tsp
• Finely chopped cucumber—I tbsp
• Cumin seeds—1 tsp
• Coarsely ground peanuts—ih tbsp
• Ghee—I tsp
• Salt—to taste
• Water—I cup
• Chopped coriander leaves—to garnish

METHOD

Put the coconut and peppercorns in a mixer-grinder, add 1 cup water and blend till mixture is smooth. Sieve this mixture through a colander, then add the gram, add peanuts and salt to the above mixture. Heat ghee in a separate pan, add the cumin seeds and let them crackle. Then pour the mixture into the pan. Simmer for 2-3 minutes on medium flame. Garnish with coriander and serve hot. Note: For a cold soup in summer, you may add I tsp of hung curd instead of gram flour and serve with ice.

CHILLED AVOCADO SOUP (ayurvedic soup recipes)

Avocados can help pacify aggravated Vata and Pitta doshas. Avocado is sweet in taste and its earthy and watery elements make it satisfying. It’s a refreshing and nourishing soup.

• Dosha indication: Vata- and Pitta-mitigating; Kapha-aggravaüng
• Seasonal indication: All seasons except spring
• Serving size: 2 cups
• Preparation time: 15 minutes
• Cooking time: 5 minutes
• Calories: 191 Kcal per cup

INGREDIENTS

• Chopped tender avocado—l cup
• Chopped spring onion—I tbsp
• Dried parsley—I tsp
• Finely chopped garlic—I clove
• Chilled coconut milk—1/2 cup
• Mustard sauce—1 tsp
• Black pepper—1/2 tsp
• Lemon juice—I tsp
• Salt—to taste

METHOD

Mix the avocado with all the ingredients and blend mixer for 2 minutes. Transfer to a bowl and serve chilled.

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SEAWEED AND CARROT SOUP

From an Ayurvedic perspective, seaweed is considered salty and warm, reducing both Vata and Kapha. Carrots are light and digestive. Consuming carrots regularly adds softness and lustre to the skin. This dish is good for degenerative diseases.

• Dosha indication: Vata- and Kapha-mitigating; Pitta-aggravating
• Seasonal indication: Spring, monsoon, winter
• Serving size: 2 cups
• Soaking time: 3 minutes
• Preparation time: 10 minutes
• Cooking time: 7 minutes
• Calories: 92 Kcal

INGREDIENTS

• Soaked seaweed—l cup
• Sesame oil—I tbsp
• Minced garlic—1/2 tsp
• Grated carrots—1 cup
• Black pepper powder—1/2 tsp
• Soya sauce—I tsp
• Water—3 cups

METHOD

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Soak the seaweed for 3 minutes. Heat the sesame oil in a pan, add minced garlic and saute for 30 seconds on low flame. Add seaweed and carrots and saute for another 30 seconds. Pour water into the pan and let it simmer on a medium flame for 6 minutes. Finally, add pepper and soya sauce and serve hot.

CAULIFLOWER SOUP

Cauliflower belongs to the same family, Brassicaceae, to which cabbage and mustard belong. It has a good reserve of vitamin C as well as anti-inflammatory and cancer-preventive nutrients. This dish is good for prostrate and urinary diseases.

• Dosha indication: Pitta-mitigating; Vata and Kapha—no change
• Seasonal indication: Winter, spring, autumn
• Serving size: 2 cups
• Preparation time: 10 minutes
• Cooking time: 15 minutes
• Calories: 132 Kcal per cup

INGREDIENTS

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• Cauliflower florets—l cup
• Milk—I cups
• Butter—I tsp
• Minced garlic—I tsp
• Salt—to taste
• White pepper powder—l tsp
• Crushed mint leaves—I tbsp
• Water—I cups

METHOD

Wash the cauliflower thoroughly. Put the cauliflower, milk and water in a vessel and boil. After the cauliflower becomes tender, switch off the flame and let it cool, then blend and strain. Heat butter in a pan, sauté the garlic for 30 seconds, add the cauliflower mixture and boil for 2—3 minutes. Add salt and white pepper powder as per taste. Garnish with mint leaves and serve hot.

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BEETROOT AND INDIAN GOOSEBERRY SOUP

Beetroot is rich in nitrates and is considered heart-healthy because it reduces the risk of blood clots. As it is an excellent source of iron, the addition of Indian gooseberry, which is rich in vitamin C, makes it a beneficial recipe for anaemia. It is a good cleansing dish and is indicated for skin diseases as well as digestive problems.

• Dosha indication: Tridoshic (balances all three doshas)
• Seasonal indication: All seasons
• Serving size: 2 cups
• Preparation time: 10 minutes
• Cooking time: 15 minutes
• Calories: 103 Kcal per cup

INGREDIENTS

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• Butter—I tbsp
• Chopped beetroot—I cup Chopped
• Indian gooseberry—1/2 cup
• Salt—to taste
• Black pepper—1/2 tsp
• Grated cheese—2 tsp
• Chopped parsley—I tbsp
• Water—3 cups

METHOD

Heat the butter in a pan. Add the chopped beetroot and saute for 2 minutes. at the same time boil the gooseberry in 1/2 cup water. drain and let cool both the above ingredients . Blend both the ingredients in mixer adding some water and sieve through a stainer. Add the minutes. add the remaining water and simmer for another 4-5 minute on medium flame. Add salt and pepper to taste,and simmer for another minute on lower flame.Garnish with grated cheese and parsley and serve hot.

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SOUPY RASAM

Saaru, or rasam, is very popular in India. It stimulates digestion and enhances appetite. It helps expel ama toxins from the body.

• Dosha indication: Vata- and Kapha-mitigating; Pitta—no change
• Seasonal indication: All seasons
• Serving size: 6 cups
• Soaking time: 30 minutes
• Preparation time: 10 minutes
• Cooking time: 20 minutes
• Calories: 55 Kcal per cup

INGREDIENTS

• Brown rice—I tbsp
• Tuvar dal—l tbsp
• Turmeric powder—l tsp
• Okra—1/2 cup
• Coriander seeds—I tsp
• Urad dal—l tbsp
• Whole red chillies—1 tsp
• Cumin—I tbsp
• Tamarind juice—I cup
• Salt—to taste
• Water—5 cups
• For tempering
• Mustard seeds—I tsp
• Asafoetida —a pinch
• Curry leaves—I tbsp.

METHOD

Soak the rice and dal for 30 minutes. pressure-cook the brown rice and tuvar dal with salt and turmeric for 2—3 whistles in 1% cups of water. Slit the okras into 2 halves and set them aside. In a separate pan, dry-roast the coriander seeds, urad dal, whole red chillies and cumin seeds. Once the spices release aroma, remove them from the pan, cool and grind into a fine powder. After the steam is released from the cooker, blend the rice and dal with a hand-blender. Add the tamarind juice and the ground spices along with salt as per your taste. Add another 2—3 cups of water and the okra. Let the mixture simmer till it comes to your desired consistency. For tempering, heat oil in a pan and add mustard seeds, asafoetida and curry leaves and wait till they splutter. Add to the rasam. Serve hot.

ASHGOURD SOUP

Ashgourd is one of the most naturally energising foods due to its high quotient of what yogic science refers to as prana or vital life energy. People who are susceptible to problems such as colds, asthma and sinusitis should be a little careful with ashgourd because it creates too much sheeta or coolness in the system.

• Dosha indication: Tridoshic
• Seasonal indication: All seasons
• Serving size: 2 cups
• Soaking time: 30 minutes
• Preparation time: 15 minutes
• Cooking time: 10 minutes
• Calories: 130 Kcal per cup

INGREDIENTS

• Cashew nuts—1/2 cup
• Melon seeds—I tbsp
• Butter—I tbsp
• Chopped ashgourd—1 and 1/2 cups
• Ginger—garlic paste—I tsp
• Salt—to taste
• White pepper powder—I tsp
• Water—2 cups
• Parsley—I tbsp, for garnish

METHOD

Soak the cashew nuts and melon seeds for 30 minutes. Drain the water, then grind both together in a mixer by adding some fresh water. Set aside. Heat 1/2 tablespoon butter in a pan, add the chopped ashgourd. Stir and let it simmer on low flame for 3—4 minutes. Cook till tender and let it cool. Grind the ashgourd into a fine paste adding some water, and sieve it. Heat the remaining butter in the pan, add the ginger—garlic paste and then the cashew—melon paste, and sauté on medium flame for 3—4 minutes. Mix in the ashgourd puree to the above and add salt and white pepper powder as per taste, and simmer for another minute. Garnish with parsley and serve hot.

PEARL MILLET

• This soup pacifies Kapha, yet it is a very good detoxifying and cleansing dish for vatta and pitta too.
• Dosha indication: Rapha-mitigating; vata- and Pitta
• Seasonal indication: spring
• Serving size: 2 cups
• Preparation time: 5 minutes
• Cooking time: 30 minutes
• Calories: 40 Kcal per cup

INGREDIENTS

• Buttermilk—-2 cups
• Bajra flour—1/2 tbsp
• Salt—to taste
• Dill leaves—for garnishing

METHOD

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Mix the flour and the buttermilk. Sieve through a fine Add the desired amount of salt. Put the above mixture in a pan on high flame, stirring continuously till it comes to a boil. Reduce the flame and let it simmer for 20 minutes. You can add water if required for soupy consistency. Garnish with dill leaves and serve hot.

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