Delicious soups filled with vegetables that grow from deep within the earth assist in keeping us grounded. This very simple and nourishing Ayurvedic Summer Cream of Squash soup from @hippiedou will help you to get fulfilled and centered.
Ingredients for 4 people:
2 big organic squashes or 3 medium ones
one small sweet onion
4 garlic cloves
1 teaspoon white sesame seeds
1/2 teaspoon of Pitta Churna*, spice blend for the Ayurvedic summer season
1 Rapunzel veggie bouillon cube (or other organic, non GMO bouillon cube)
2 cups of water
2 tablespoons organic sour cream or plain greek yogurt (unsweetened)
Fresh mint and basil (or lemon balm) *Create your own blend that includes: turmeric, ginger, black pepper, fennel, cumin, mint, coriander, mango powder, cardamom, himalayan pink salt.
Cut the previously washed squashes and onion into medium size cubes (2 inches wide or so). Peel the garlic, and cut in half each clove.
In a pot or pressure cooker, add all cut veggies along with the bouillon cube, the sesame seed, the spice blend and the water.
If using a pressure cooker, once the steam comes out, cook for 10 minutes. If using a conventional pot, cook covered until squashes are tender, but not overly cooked.
Mix all the ingredients in a blender, adding the sour cream and fresh basil and mint (you may use a few leaves of each herb up to 1/4 cup minced herb mix, depending on taste). Enjoy warm, room temperature or cold.
#nutrition #Plantbased #wellness #health #liveyoung #Ayurvedic
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