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Spices play an important role in any Ayurvedic cooking. In the modern world spices are said to make or mar the dish, which is totally true. But wisdom of Ayurveda takes it to a deeper level. Spices are not just meant to make the dish taste good, more importantly the right blend of spices eaten to your body constitution aids in proper digestion, assimilation, and elimination which in turn leads to a healthy robust life! I must tell you two key things that make this soup YUMMYLICIOUS! – First is the Cumin-Coriander-Anise spice blend and the second is the homemade vegetable stock. Making your own stock is super easy, all you have to do is take all the veggie peels, add water and keep it to boil for 20 minutes! Homemade stock is deeply flavorful and believe me takes the dish to a whole new level!

Ayurvedic Minestrone [Vegan]

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Ingredients You Need for Ayurvedic Minestrone [Vegan]

  • 1 15 ounce can chickpeas
  • 1 cup chopped assorted veggies (carrots, celery, yams, leeks, red pepper)
  • 1 handful baby spinach
  • Approximately 1/4 – 1/2 cup vegetable stock (preferably homemade)
  • 1- 2 teaspoons unrefined sesame oil
  • Approximately 1 cup water
  • 2 teaspoons cumin powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon anise seed powder
  • 1 teaspoon turmeric powder
  • 1 bay leaf
  • 2 teaspoons ginger-garlic paste
  • Crushed black pepper (as per taste)
  • Salt to taste
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How to Prepare Ayurvedic Minestrone [Vegan]

  1. Rinse and drain chickpeas with fresh water.
  2. In a stockpot, add the oil and let it warm up for a minute.
  3. Add the bay leaf and sauté the ginger-garlic paste for about 30 seconds.
  4. Now add all the spice powders mentioned above (except black pepper and salt) and sauté for few more minutes by slowing adding the vegetable stock.
  5. After you smell the appetizing aromas of the sautéed spices, add the veggies and drained chickpeas to the pot and keep stirring it well so that all the spices get introduced to the chickpeas and veggies.
  6. Now, add the water and simmer it for about 20 minutes to a soup-like consistency.
  7. During the last 10 minutes of simmering add the roughly chopped baby spinach to get it wilted nicely and not get overly mushy. Before switching the heat off, add the salt and freshly crushed black pepper to your taste.
$2.99
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    About The Author

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    Akshata Sheelvant

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    Akshata Sheelvant is an Ayurvedic Lifestyle Consultant. She is the founder of an Ayurvedic vegan website called JeevaLifestyle. Akshata is passionate about enabling and empowering individuals to eat to their unique body constitution by incorporating Ayurvedic wisdom combined with Western practicality. She strongly believes that the principle of balance and moderation are key to living a healthy salubrious lifestyle.  She regularly shares Ayurvedic articles, dosha-specific recipes, and vegan news on JeevaLifestyle facebook page. Her personal knowledge on Ayurveda is shared on Twitter and she invites you to savor her recipe collage on Pinterest.

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