Potato Soup Ayurveda Style
It’s September, which means it’s potato time.
Do you love potatoes, spuds, apples of the earth (pomme de terre)?
I do. Growing up in Germany meant that this was our number one carbohydrate source. And we grew our own potatoes.
You might say potatoes are nightshade and hence not good for you.
I follow my teacher’s advice: potatoes don’t spoil the body.
True is, though, that potatoes can cause bloating and gas due to their astringent taste (which is unique amongst carbohydrates) and dry nature. This is particularly challenging for people with Vata dominance.
However, Ayurveda offers an antidote for potatoes: ghee and cumin; both will help smooth these challenges for Vata dosha.
Create Healthy Eating Habits in 5 Easy Steps with our FREE 5-Day Email Challenge.
Subscribe to our weekly Sunday Read newsletter & The Seasonal Living Blog posts.
Why eat Potatoes?
Here are a few benefits of the humble spud:
They are nourishing.
Sooth the nerves and induce a grounding feeling.
They have sedative properties, which help balance feelings of unrest, nervousness, anxiety, stress and pain.
They are demulcent, which means they soothe inflammation, particularly in your digestive system.
They are high in fibre, which helps with a regular poop.
Potatoes are heavy, which is good for Vata dosha (one of the three doshas in Ayurveda, representing the air and ether elements) and the autumn and wintertime. But remember to spice them to make them agreeable for Vata dosha. If you have just boiled potatoes, that would aggravate Vata dosha.
The cooling and heavy qualities are also beneficial for Pitta dosha (representing the fire element).
Kapha dosha (representing the water and earth elements) gets aggravated by the cold and heavy qualities, so it should be eaten rarely and if well-seasoned.
Heaviness also brings tiredness; the use of spices helps remedy this. Remember to balance with the opposite qualities. Potatoes might not be the right choice if you already feel heavy and tired.
How to make an easy Potato Soup?
This is an easy and quick lunch or dinner. There is nothing to prepare, potatoes are best peeled (as thinly as possible; the goodness lives just underneath the peel) before cooking. If you use leek, this can be cut and stored in an airtight container beforehand.
You need the following ingredients:
6 c hot water
4 potatoes
1 stalk leek or 1 bunch garlic chives
1 bunch either fresh coriander, parsley or basil
Tempering:
2 tbsp ghee
1 tsp cumin
1 tsp fennel seeds
¼ tsp methi/fenugreek seeds
1 tsp salt
1 tsp black pepper
2 pinches red chilli flakes
How to make it
Peel, wash and chop the potatoes into small cubes.
Cut the leek or chop the garlic chives finely.
Heat up the water.
Heat up the ghee in a medium-sized pot, then add the spices in that order. After adding the cumin, wait until it gives off fragrance before adding the rest and saute for a couple of moments.
Add the leek/garlic chives and keep sauteing for another minute or two until cooked down a little before adding the potatoes.
Mix the potatoes with the tempering until they are marinated, and keep cooking for a couple of minutes, then add the boiling water.
Reduce the heat to medium-low, cover the pot, and let the soup boil until the potatoes are cooked and falling apart, for about 15 minutes.
Add the black pepper and chilli flakes to taste.
Chop the herbs and garnish.
I like adding a squeeze of lemon as well.
You can puree the soup if you prefer. I like to keep the vegetables as they are.
Enjoy!
Here are some Potato Soup Variations for you:
Potatoes work well with lots of vegetables. Add either carrots, zucchini, green beans, spinach, or kale; all will be super yummy.
Add protein by soaking and adding at the very beginning ¼ cup small brown lentils (masoor), yellow split mung dal or quinoa. This will make it even more substantial, mainly when eating at lunchtime.
Final Thoughts
Embracing the humble potato honours our culinary traditions and offers many health benefits.
These nourishing tubers are more than just a source of carbohydrates; they provide a grounding effect, soothe our nerves, and help balance feelings of anxiety and stress. Their demulcent properties work wonders for our digestive system, while their high fibre content supports regularity.
Especially during the cooler months, potatoes can be a comforting and stabilising choice for those with Vata and Pitta doshas, bringing warmth and nourishment to our plates.
So, as you savour your potato soup or experiment with variations, remember that these versatile spuds are a true gift from the earth, perfect for nurturing both body and spirit. Enjoy this potato season and all the delicious possibilities it brings!
