AYURVEDIC VEGETABLE STEW.  Author: Melissa Martin

Recipe type: Main Dish, Stew

INGREDIENTS

  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 2 small sweet potatoes (skin on), cubed
  • 2-3 cups kohlrabi greens, chopped (or spinach/kale/collards /chard)
  • 1 small red beet, peeled & chopped
  • 1 cup purple cauliflower, chopped
  • ½ head Savoy cabbage, shredded
  • ½ bunch fresh cilantro washed, chopped
  • 1 small yellow onion, finely chopped
  • 1 clove garlic
  • 2 tsp. ghee (or coconut oil)
    • *we make our own ghee and ship anywhere
  • 1 tsp. curry powder
  • ½ tsp. grated fresh ginger
  • 4-5 cups of organic low sodium vegetable broth, or homemade
  • 1 Tbsp. chopped cilantro
  • Himalayan pink salt to taste

 

INSTRUCTIONS

  • In a medium size pot, heat the ghee over medium heat. Add curry powder & mix.
  • Add garlic & onion, stirring frequently for 4-5 minute or until it is a golden color. Add ginger & cook for one minute longer.
  • Stir in celery, carrot, beet, sweet potato & cauliflower, & cook for 2-3 minutes.
  • Add 4-5 cups of boiling water, reduce to a simmer, cover & cook for about 15 minutes, until vegetables are tender.
  • Add the greens & simmer for 5 more minutes.
  • Add salt to taste & garnish with chopped cilantro, if desired.
  • Enjoy!

 

The makings of any Ayurvedic soup starts with warming ghee, adding the spices & giving it a good swirl. Ghee helps the body to better absorb the antioxidants found in these sweet warming spices, & also helps to infuse the flavors.