White Lotus chef extraordinaire, Beatrix Rohlsen, nurtures everyone during trainings and retreats, and keeps us healthy throughout the seasons. Her delicious, flavorful Ayurvedic soup with its wonderful emerald color helps to balance the Doshas (one’s physiological qualities) Vata – Pitta – Kapha. Part of the balancing act is that it encompasses all of the tastes accessible to our palate which are nourishing to daily well being… sweet, sour, bitter, salty, and pungent.

This beautiful Ayurvedic Morning Soup will keep its healthful potency for two days. Please be sure not to over heat in the re-warming process.

Recipe:
Serves 4-6 people

Start with the following vegetable stock...
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Dice and sauté in 2 Tbsp ghee butter:
    3 yellow onions
    1 bunch celery stalks
    3 carrots
    2 leeks

Add 3-4 cups water

Simmer 6 minutes or until veggies are soft. Set aside to cool.

Once cooled, blend in a blender and add 2 hands full of washed spinach leaves. Blend again. This is the soup base to be added later.

In 2 Tbsp ghee butter, sauté the following seeds lightly until they begin to pop:
    1½ Tsp brown mustard seeds
    ½ Tsp of fenugreek seeds
    1 Tsp cumin seeds

After seeds have gently popped, add 1 – 2 Tbs. finely chopped, fresh ginger

Slowly add to seeds:
    ½ to 1 can organic light coconut milk

Simmer 2 -3 minutes

Pour blended soup base slowly into the seeds and coconut milk.

Warm gently over low heat, and add:
     Juice if ½ of a Lime or Lemon
    Dash of cayenne
    Pinch of salt
    Dash of cumin (optional)