When the days shorten and the cold nights seem to go on forever nothing quite warms your soul like a hearty cup of soup in front of a roaring fire. Soups are one of those things that are pretty easy to throw together but at the same time it has to be done right. I am going to give a basic tutorial on the soups I make, which can be altered to meet your own personal tastes. I do not practice the Aryvedic diet so this recipe will have onions and such. Later I will have a simple miso recipe which can easily be converted for Aryvedic.
1. your favorite oil (I like organic olive oil)
2. 1 large or 2 sml. organic onions: red, white, yellow… whatever you like
3. 1 – 3 cloves garlic
4. 1/4 cup your favorite organic grain: brown rice, barley, quinoa, lentils (or legume )
5. one large organic carrot
6. one bunch of your favorite organic leafy vegetable: cabbage, kale, chard, spinach…. or all of the above
7. Spices: salt (Himalayan salt, Hawaiian salt, sea salt, plain salt), pepper, turmeric, cumin and chili powder
8. 1/2 cup beer or white wine. (both will make your soup more savory beer will make it more of a deep rich flavor and wine a lighter flavor)
Add about 2 tablespoons of oil to a 2 quart pot and turn the heat on medium high. Dice your onion leaving about half an onion worth skin (that’s where the vitamins are) also chopped if you choose. Toss in your grain/legume and mix it well with the oil and onions using a wooden spoon. Chop garlic add to oil. Shred carrot with a cheese grater directly into the pot. Add wine/ beer after you hear the oil sizzling. Stir it all together and let it saute for a while. After the grain is a little browned and your onions start to caramelize add 7 cups of water and your leafy vegetables. Add one tablespoon of your salt of choice, a good amount of pepper, and 1/2 teaspoon for the rest of the spices. Add a lid to your pot and allow your soup to come to a boil. I usually do something else in the other room and listen for it to spill over… probably not the best method. After your soup comes to a boil remove the lid and lower the temp to medium. Allow the soup to reduce by one cup testing the taste as you go along. You can add more spices at this point but don’t add more ingredients. Otherwise you will have a half cooked soup. For more soup just double the recipe and use a larger pot. Enjoy!