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, don’t shy away from the long list 😅, it’s all worth the while.

Here are the ingredients for the Autumnal Veggie Soup:

• ½ cup pearl barley, soaked overnight or at least 8 hours

• ½ 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 ½ tsp salt

• Lemon juice to taste

• ¼ 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, sauté till they give off fragrance, add the hing sauté for a moment, then the chilli and ginger, add the celery and sauté for a few minutes.

Add the beetroot and carrots, then the cabbage, keep sautéing, add the barley and lentil mixture, and the dried herbs and sauté 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