derived from “You are What you Eat” by Sandra Heber-Percy
Soups are a main staple in an Ayurvedic household. Unfortunately, canned soups are highly processed and contain far less nutrients than homemade soups. In order to make delicious and nutritious homemade soups that are also quick and easy, try making this recipe for vegetable stock once a month and store cubes in the freezer for later use. It will add instant flavor to your soups and vitality to your body and mind.
4 quarts water
2 carrots
1 zucchini
2 celery stalks
1 potato
1 slice pumpkin
10 spinach leaves
20 string beans
2 tomatoes
2 Tb fresh ginger, grated
1/2 tsp turmeric powder
5 bay leaves
1 bunch parsly leaves, chopped
2 clove buds
6 cardamom pods
6 cinnamon sticks
2 Tb tamari or Bragg’s Liquid Aminos
1 Tb extra-virgen olive oil or ghee
Cook all ingredients for 2 hours on low heat, or until they “dissolve”. When cool, filter the liquid through a mesh strainer and freeze the stock in ice-cube trays. These cubes will keep well in the freezer for up to 2 months. Use the cubes to flavor your soups, risotto, vegges and sauces.
