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Ayurvedic Minestrone
[Vegan]

Author Bio

Akshata Sheelvant is an Ayurvedic Lifestyle Consultant. She is the founder of an Ayurvedic vegan... Read More

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Ayurvedic Minestrone [Vegan, Gluten-Free]

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    Ayurvedic Minestrone [Vegan]

    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... Read More

    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.

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