A soup for all seasons
This simple one bowl dish always brings on a smile as almost every time i have made it, it gets wiped clean. When you just want to make a meal out of a soupy dish, this is IT!!
Warm, soothing and nourishing, I present you the adaptations for winter and summer. All doshas are pacified by this – the kaphas can lower the creaming options to half a tea spoon.
Sun in a bowl
Portion: 4
Ingredients:
Pumpkin: 500gms peeled cubes
Vegetable broth: 4 glasses
Fresh Vegetables: Seasonal fresh and Julienned
White Onions: 200gms roughly chopped
Ginger: 3 inches finely grated (in summer exchange this for mint)
Fresh turmeric: 1 piece grated (option 1 tsp turmeric powder- however the nutritive quality is much lower)
Brown Rice: 75gms (raw wt) cooked
Microgreens: 1 cup
Coconut milk: 1 cup
Fresh coconut shavings: 12 spirals
Peanuts: 4 table spoons roasted and crushed
Kafir lime leaf: 5 nos
Thai chilli: 3 nos
Oil of choice: 1 table spoon (coconut or avocado in summer, Sesame in winter- virgin preferred)
Method
In a blender, add the white onions, kafir lime, thai chilli, fresh turmeric, ginger and make a paste.
In a pan add the oil and cook the paste on medium heat and stir gently. As it begins to stick, add the pumpkin and vegetable broth. Add a glass of water and allow this to simmer for ten minutes or until the pumpkin is tender.
Cool and blend the soup.
When ready to eat: heat the soup and add coconut milk.
In a large bowl add three heaped table spoons of brown rice, 1 table spoon of crushed peanuts, and one fourth of the fresh julienned vegetables. Pour the soup around it and dress it up with coconut shavings, microgreens and any edible flowers that you have access to.
Voila!
