Autumn Balancing Soup

It’s time for warm food, isn’t it. A nice bowl of autumn balancing soup is just what you need when the weather get’s colder and wet.

Since a week or so we have two volunteers helping us out at our project in Portugal. That’s really awesome and came exactly at the right time. I am almost entering the third trimester of my pregnancy and the hard work of carrying wood and stones about, isn’t for me anymore.


These hard workers need some nice food everyday, so I’ve been focusing on cooking a nutritious lunch and loving it so!

Before lunch I usually teach them the basics of Ashtanga Yoga, unless it’s raining. We don’t have an indoor yoga space yet.

Yesterday I came up with this heartwarming autumn balancing soup, which has all the flavors in it. The Ayurvedic herbs and root veggies make it a grounding soup. This is very much needed in autumn when Vata, or the Air element is high in nature and in ourselves. The herbs are cleansing and good for digestion.

autumn balancing soup

In Portugal watercress is very commonly used in soups and salads. If you can’t find this ingredient your soup will be just as delicious, no need to worry.

After this bowl of soup you’ll be all happy!

You could become even more happy after doing an Autumn Detox. Did you know I have a whole week detoxprogram made out for you? It contains all weeks recipes, shopping list, information on detox and Ayurvedic herbs, breathing and yoga videos. Check out our program here

Autumn balancing Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This rich flavored soup will give you roots to ground in this wirly and rainy season.

Course: Lunch, Soup
Cuisine: Ayurvedic, Middle eastern
Keyword: cinnamon, roots, turnip, vata, vegetable
Servings: 10 portions
Calories: 150 kcal
Ingredients
  • 1 tbsp coconut oil extra virgin
  • 2 tbsp sesame oil unroasted
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 3 cm fresh ginger grated
  • 1 tsp turmeric powder
  • 1 bay leaf
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 2 tsp Ceylon cinnamon powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • black pepper to taste
  • 2-3 tsp sea salt or Himalaya salt to taste
  • 4 carrots
  • 2 cloves garlic
  • 1 onion
  • 1 big sweet potato
  • 1 red bellpepper
  • 1/2 turnip size of a pomelo
  • 250 ml tomato passata or 6 fresh tomatoes
  • 2 stalks cilantro
  • 1 handfull watercress optional
Directions
  1. Heat the oil together with the seeds, ginger, chopped onion and garlic. Fry until glazed.

  2. Add the veggies, which you cleaned and cut into small chunks. Stir and add salt and the rest of the herbs. Cover with a lit on medium heat.

  3. Add a little bit of water when the herbs tend to stick to the bottom of the pot.

  4. When the vegetables are half tender add water until everything is covered and when you use the passata you can add that now.

  5. Cover and let it simmer for 20 minutes. Check if it needs more salt or other herbs you like. You can blend it and add more water to make it a bit more fluid. This soup is best when it's not too liquid, but full of vegetables and nutrients.

  6. Finish off with fresh herbs like cilantro and parsley. If you can find watercress you can add it at the end, before blending. It is full of vitamin C, Calcium and Magnesium. 

Let me know how it tasted!

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