A creamy, warming soup made from root vegetables and fine spices. Perfect for cold days, supports digestion, and brings a sense of inner peace and coziness.
Ingredients (serves 4)
Vegetable base:
1 Fennel bulb
¼ Celery bulb
2 Leek stalks
2–3 Potatoes (depending on size)
1 Onion
Spices & aroma:
1 tbsp Ghee
1 tsp Cumin
1 tsp Mustard seeds
2 tsp Vegetable broth
1 tsp Garam Masala
1 tbsp Tamari (soy sauce)
1 piece Fresh ginger (to taste)
as needed Pepper, salt
For garnish:
as needed Fresh parsley
Preparation (approximately 25 minutes)
Prepare vegetables: Wash the vegetables, peel, and cut into cubes.
Toast spice oil: Heat ghee in a pot, toast cumin and mustard seeds until fragrant. Finely chop onion, add it, and lightly brown.
Cook soup: Add vegetable broth and toast briefly. Stir in the prepared vegetables, pour in approximately 1 liter of water, and cover. Simmer gently.
Puree and season: Once the vegetables are soft, finely puree the soup with a blender. Season with Garam Masala, tamari, salt, and pepper.
Serve: Cut fresh ginger into fine strips, chop parsley, and sprinkle both over the finished soup. Enjoy hot.
Ayurveda Tips:
Best time of day: Ideal in the evening for a light, nourishing meal.
Constitution: Well-suited for Vata and Kapha types – warming, balancing, and easy to digest.
Spice tip: Those preferring milder flavors can use less Garam Masala and finish with fresh lemon juice.
Nutritional values per serving
| Nutritional values | Amount | % NRV* |
|---|---|---|
| Calories | 160 kcal | 8.0% |
| Protein | 4.45g | 8.9% |
| Carbohydrates | 26.83g | 8.9% |
| Fat | 4.75g | 6.8% |
*Based on a 2000-calorie diet
