Kapha-Vata Balancing Beetroot and Ginger Soup
A warming and grounding soup featuring the earthy sweetness of beets, balanced with the digestive fire of ginger, perfect for Kapha-Vata constitutions.
Author: Martina Pilloni
Vegan
Gluten-Free
Suitable Body Types
Cooking Times
Cooking Time: 40 minutes
Total Time: 40 minutes
Categories
Soup
Ayurvedic
Kapha-Vata
Vegetarian
Winter
Lunch
Dinner
User Creations
Ingredients
- 1 large beetroot, peeled and chopped
- 1 inch ginger, peeled and grated
- 4 cups vegetable broth (low sodium)
- 1 tablespoon ghee or olive oil
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon black pepper
- Pinch of asafoetida (hing)
- 1 tablespoon lemon juice
- Fresh cilantro, chopped (for garnish)
- Salt to taste (rock salt or Himalayan salt preferred)
Nutritional Value
- Calories: 120 kcal
- Protein: 3g
- Carbohydrates: 20g
- Fat: 4g
- Fiber: 5g
Instructions
- Heat ghee or olive oil in a pot over medium heat.
- Add cumin seeds and asafoetida. Sauté for a few seconds until fragrant.
- Add grated ginger and sauté for another minute.
- Add chopped beetroot and sauté for 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for 20-25 minutes, or until the beetroot is tender.
- Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender and blend.
- Return the soup to the pot. Add black pepper and salt to taste.
- Stir in lemon juice.
- Garnish with fresh cilantro before serving.
Ayurvedic Benefits
Suitable Body Types
- 1 large beetroot, peeled and chopped
- 1 inch ginger, peeled and grated
- 4 cups vegetable broth (low sodium)
- 1 tablespoon ghee or olive oil
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon black pepper
- Pinch of asafoetida (hing)
- 1 tablespoon lemon juice
- Fresh cilantro, chopped (for garnish)
- Salt to taste (rock salt or Himalayan salt preferred)
