Soup is mostly a liquid dish that is served warm or hot. In the Ayurvedic diet, the best time to have soup is dinner.
This type of liquid dishes are very favorable for balancing the body type Vata, especially when they’re taken warm.
Ingredients for Ayurvedic soups
In Ayurveda, soup is prepared by combining water or vegetable broth and ingredients such as:
- Vegetables – zucchini, carrots, leeks and onions, red peppers and more
- Cereals – red lentils, mung bean dal, basmati rice, etc.
- Fresh and dry spices – parsley, tarragon, cumin, devisil, etc.
- Oils – ghee or vegetable oils of coconut, sesame, olive, etc.
Most Ayurvedic soups are vegetarian or vegan, meat is rarely added and is mostly chicken.
Popular Ayurvedic soups
- Vegetable soup – widespread soup made from root and leafy vegetables with spices.
- Chicken or meat soup – it is prepared from chicken or other meat mixed with potatoes, fresh vegetables, carrots, coriander, cloves, cinnamon, garlic, onions, etc.
- Rasam – it is prepared from tamarind, tomatoes, peppers and various fresh and dried spices.
- Sambhar – it is prepared from vegetables with tamarind, tour dal and various fresh and dried spices.