Simple Summer Soup
Recently I’ve talked to several clients who find it difficult to know what to cook and how to stay inspired in the kitchen. It reminded me of when I first started cooking for myself and got interested in Ayurveda. As I shared before I realized I had to make a commitment to spend time in the kitchen and get comfortable in there. Some days I really didn’t feel like cooking but stayed with my commitment to cook something simple every day and to prepare something new twice a week.
What also worked well for me was to find a few things I knew how to cook well, quickly and that I enjoyed. I cooked them over and over again until I felt really comfortable and could then start making variations of them to switch up the flavors and combinations.
This is an Ayurvedic adaptation of a beautiful recipe from Lilla Matdériven, a stunning blog that continues to inspire me over the years. It’s quick, easy and delicious. Don’t be discouraged if you don’t have all the spices at home. Stay with the cinnamon stick, ginger, turmeric, cumin, coriander, and black pepper if the rest feels intimidating and it will be delicious too. Let me know what you think!
Simple Summer Soup
Serves 4 people
1 tbsp ghee
1 cinnamon stick
1/4 tsp black pepper
4 curry leaves
1 bay leaf
2 tsp black mustard seeds
1 tsp cumin seeds
2 tsp fresh grated ginger / 1 tsp ginger powder
2 tsp salt
1 tsp coriander powder
1 tsp turmeric powder
1 cup red or yellow lentils (substitute for
1 cup split mung beans if digestion is compromised)
0.75-liter vegetable broth
1 tbsp fenugreek seeds
4 cardamom pods
1 tbsp ghee
1 tsp salt
2 medium-sized sweet potato, cubed
125 g frozen or 500 g fresh spinach (go for fresh if available)
1 cup parsley chopped
2 limes, 1 for the sweet potatoes, 1 for serving
This is how:
In a big pot, add in the ghee and bring to medium heat.
Add the cinnamon stick, black pepper, curry leaves, bay leaf, mustard seeds, cumin seeds, ginger, and salt.
Let simmer for a minute until the mustard seeds are popping and then add the coriander powder and the turmeric.
When you can smell all the spices, add in the lentils and the vegetable broth.
Cook at medium heat for 30-40 min or until the lentils are mushy.
In a medium-sized pot add in the fenugreek seeds, 1 tbsp ghee, the cardamom pods, and 1 tsp salt.
Simmer at medium heat for a few minutes, and then add in the chopped sweet potato.
Simmer again for a few minutes and then pour in water only to cover the potato.
Simmer for 10-15 min or until the sweet potato is soft.
Take it off the heat and let cool for a minute.
Blend with an immersion blender (or pour into a mixer) until smooth.
Squeeze one lime into the sweet potato, stir, and let rest on the side with a lid on.
When the lentils are done, pour the blended sweet potato over the lentils.
Mix in the parsley and add in the spinach. Serve with a few slices of lime to squeeze over the soup.
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