Ayurveda recommends that the diet comply with prakriti and purusha – or in other words, with our ancient nature and current state. The innate is that which predisposes us to certain emotions, foods, states, it makes us predisposed to one or another disease, gives us external and internal, lower and higher characteristics.
At the same time, the state we may be in at a given moment can be drastically different from our natural balance. This can play the role of a prerequisite for many negative influences and diseases.
Therefore, through food Ayurveda tries to harmonize the body and spirit from within. By eating specially selected dishes that bring the right energies into our country, we can be * healthy, elegant and young longer. *
The soup is wonderful and light. It satisfies us without causing us a feeling of heaviness in the stomach, so it is an idea for any meal in the summer heat. It is especially suitable for the last meal of the day, dinner. We can eat it as the last meal of the day and so we will get rid of the permanent feeling of heaviness in the stomach.
In addition, the soup has a beneficial effect on our emotions – this statement has recently been accepted even in the Western world. Since the middle of the last century, it has been classified as a so-called “soothing food”, which we turn to when we need to feel safe and secure. The good thing is that, unlike most such foods, the soup may not be as high in calories.
Today we bring you five delicious soup recipes inspired by Ayurveda. You can, of course, improvise by making them to your liking.
Some Ayurvedic tips for soups
Ayurveda is a science of health, achieved mainly through our way of life, in which the main component is nutrition. Therefore, before we begin, let us consider some general principles in the preparation of soups, according to the precepts of Ayurveda. They will help us get the most out of our regime.
For best results from suggested recipes, prepare them with very little salt. According to the teachings of ancient India, we should not overdo it with this spice and not even add any additional amounts of it, as it is contained in many foods. The good news is that all other spices are allowed.
However, use them clean – be it fresh or dried, but if possible without impurities. Teachers in Ayurveda advise never to use the so-called “mix” spices, because there is no way to know what exactly is in them, whether they are really pure and whether there is any ingredient that is contrary to our doshas. Also, if you use salt in the broth for the soup, do not add more to the rest of the dish, and vice versa.
Regarding the broth we use to make our soups, there are some more rules. In the first place, it is preferable to be home-made.
If all you have is ready-made cube broth from the store, it is better to bet on clean water and put the soup ingredients directly in it. Although they will not acquire the density they may have when using broth, they will taste good enough.
Vegans can also enjoy any of the soups we offer. All they need to modify is to replace the fat. If you want a vegan soup, make it with olive oil, coconut or other vegetable oil, instead of refined ghee, which is traditionally used in Ayurvedic recipes. The same goes for dairy products, you can use vegan substitutes like nut milks and more.
In fact, most Ayurvedic recipes are vegetarian and even vegan. This should not startle carnivores among us who do not feel ready to make such a life-changing choice in terms of food right now.
People in whom pitta dosha predominates and tends to go out of balance, it is good to avoid foods with black pepper.
Liquid dishes are very favorable for the cotton constitution. If you have this predominant cotton wool, always keep your soup warm. From legumes, emphasize mung beans and red lentils, but avoid (ripe) beans at all costs. Tomatoes and potatoes should also not be overdone.
If you practice regular meditation and yoga or sports, you may have noticed that foods no longer have as strong an effect on your body as they used to.
If you are among those who move more, then you can afford to ignore some of the warnings of Ayurveda, of course, in moderation.
Useful noodle soup
- 5 liters of vegetable broth
- 250 g of tofu
- one medium-sized onion
- about 20-25 grams of grated fresh ginger
- fresh spices: parsley, dill, basil, mint, a few grains of black pepper
- dry spices: coriander, nutmeg
- fat – the optimal amount is about 2-3 teaspoons
- 3-4 teaspoons of water
When we hear noodle soup, many of us think of instant foods, full of toxins and artificial flavors, and so little useful energy at the same time. That’s not necessarily the case at all! Make a homemade vegetable noodle soup to satisfy your hunger and pamper your senses.
- half a zucchini
- halves of carrots
- a cup of basmati rice
- a cup of red lentils or mung bean
- eight teaspoons of water
- fresh spices: parsley, devisil and others
- dry spices: paprika, tarragon, cumin, black pepper, long pepper
- fat – 1-2 teaspoons
Detoxifying Ayurvedic soup is served with lemon and a little cinnamon of your choice. Even if we do not follow all the steps of the Ayurvedic detox program, we can just eat this healthy and cleansing soup once a week or, for example, on the new moon, when it is good not to eat any solid foods.
Refreshing red lentil and zucchini soup
- 5 teaspoons of red lentils
- 1-2 zucchini, cut into small piles
- a small onion
- (optional) a few cloves of garlic, finely chopped or whole
- 20-30 grams of finely grated ginger
- dry spices: oregano, black pepper, rosemary
- fat – 2-3 teaspoons
- 4-5 teaspoons of water
The interesting thing about Ayurvedic cuisine from the point of view of the Bulgarian culinary tradition is that lentils are not just lentils cooked with garlic, onions and spices, as in our country. Very often it is used as a main protein in many vegetable dishes. It is also perfect due to the fact that it does not contain any gluten.
- one medium-sized turnip
- three carrots
- one medium-sized tomato
- one red pepper
- garlic – 1-2 cloves, optional
- dry spices: oregano, basil, tarragon (optional), black pepper
- small head of onion
This autumn soup can be made with basic products, typical for late summer and autumn. If you want to make it even more nutritious, you can experiment by adding a few dried mushrooms to it.
- about 10 asparagus stalks
- 50 g of diced potatoes, maybe sweet
- 5 teaspoons of vegetable broth
- 4 teaspoons of water
- Optional – a few grains of red lentils
- fat – 2-3 teaspoons
The good thing about this soup is that it interacts great with all doshas and does not cause an imbalance in the body. So you can cook it at any time without worries. It is very green and has a cooling effect in spring and summer.
The recipe can be adapted for cream soup, by adding 2 teaspoons of water and 1 teaspoon of milk. Of course, if dairy consumption is not in accordance with your constitution and beliefs, you can always replace cow’s milk with soy.