Ayurvedic Recipes
Mixed
Greens and Tofu Soup
You
will need:
- 1
cup mixed greens of your choice, stemmed and shredded (choose
tender greens such as spinach or young Swiss chard for shorter
cooking times)
- 1
cup diced soft tofu
- 1/4
cup diced celery
- 1/4
cup diced carrot
- 4
cups water
- Rock
salt to taste
- Fresh-ground
black pepper to taste
- 1/8
tsp ground turmeric
- 1
tsp minced fresh ginger
- 1
tsp whole cumin seeds
- 1
tbsp ghee (clarified butter)
Add
the celery, carrot and turmeric to the water and bring to a boil.
Lower heat and simmer until vegetables are tender.
Add
the tofu, minced ginger and greens, salt and
pepper and cook for 3-5 minutes until greens are wilted. (If you
are using tougher greens, cook for an additional few minutes or
pre-steam the greens for 10 minutes).
Heat
ghee in a pan until clear, add the cumin seeds and stir to release
aroma.
Pour
the ghee-cumin mixture over the soup.
Stir
and enjoy hot.
Optional:
For a thicker soup, cook 1/4 cup mung dhal in 2 cups water until
soft. Puree and add to the stock along with the tofu and the greens.
(Serves
2)
