Yummy Autumnal Veggie Soup
How to make the Soup?
This vegetable soup is super tasty and versatile. I got inspired when I was reading a recipe by Divya Alter, one of my favourite Ayurveda chefs.
You can utilise any autumn vegetables to make this a nourishing, seasonal meal. The soup is complete in itself, but a slice of toasted sourdough bread works well too.
These measurements are good for 4 servings as the main course, donโt shy away from the long list ๐ , itโs all worth the while.
Here are the ingredients for the Autumnal Veggie Soup:
ยฝ cup pearl barley, soaked overnight or at least 8 hours
ยฝ cup lentils, any of your favs, green or puy lentils, azuki or mung beans soaked overnight or at least for 8 hours
1 cup peeled and diced beetroot
1 cup green cabbage or kale
1 cup peeled and diced carrots
1 stake celery, sliced
1 cup diced zucchini
2 tbsp ghee or olive oil
1 small green chilli
1 tbsp freshly grated ginger
1 tsp cumin seeds
1 pinch hing
1 tbsp dried basil
1 tbsp dried oregano
1 ยฝ tsp salt
Lemon juice to taste
ยผ tsp black pepper
Fresh parsley, basil or coriander leaves chopped for after cooking.
How to do it!
Wash and strain the barley and lentils, set aside in the strainer.
In a big pot, heat up the ghee or olive oil, add the cumin seeds, sautรฉ till they give off fragrance, add the hing sautรฉ for a moment, then the chilli and ginger, add the celery and sautรฉ for a few minutes.
Add the beetroot and carrots, then the cabbage, keep sautรฉing, add the barley and lentil mixture, and the dried herbs and sautรฉ all for another 5 min. Stir the mixture regularly.
Add about 1 l boiling water; the mixture should be covered by about 4 cm. Cook the mixture for about 20-30 min until the lentils and barley are soft.
Add the salt, lemon juice and black pepper.
Add the fresh herbs to the individual bowls.
Enjoy the soup with a slice of toasted sourdough bread.
Enjoy!
Katja x