Tridoshic Vegetable Soup


Making your way through winter without catching a cold is a challenge for many people. Tridoshic Vegetable soup helps combat the negative effects of seasonal change. Vegetables being a rich source of vitamins and Amrutam ghee being a rich source of nutrients helps boost immunity. Ingredients 4 cups mixed seasonal vegetables

8 cups of water

1 tsp cumin seeds (jeera)

6 peppercorns (kaali mirch)

1 inch of cinnamon stick (daal chini)

10 cloves (laung)

10 cardamom pods (elaichi)

2 tbsp Amrutam ghee

A pinch of salt (namak)

Procedure

  • Cut the vegetables into bite-sized pieces and add them in 8 cups of water in a saucepan. Cook on medium heat until tender.

  • Grind cumin seeds, peppercorns, cinnamon stick, cardamom pods and cloves in a pestle and mortar or blender.

  • Add Amrutam ghee to a large saucepan and then ground spices. Sautee for a moment but be very careful not to burn them.

  • Add the vegetables and 4 cups of the water they were cooked in.

  • Boil for 2 minutes, add salt and serve with chapatis.

Notes

  • This quantity serves 4 people.

Tridoshic Vegetable Soup when mixed with Amrutam ghee not only provides you authentic ayurvedic cuisine but also provide a healthy dose of iron and calcium. The added benefits of Amrutam ghee that is made using the ancient “bilona” process make the bowl of soup brimming with health and taste. You can purchase your jar of health at our shop.

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