Ayurvedic Cooking

Ayurvedic touch to Modern and Traditional Vegetarian recipes [Yummy & Easy Recipes without Onion, Garlic, Soy, Mushroom and Nightshades(Tomato/Potato/Bell Pepper/Eggplant)]

Beetroot Quinoa Soup | Tridoshic Soup

Beetroot, Asparagus and Quinoa Soup

Beetroot Quinoa Soup

Serves: 1

Ingredients : (Visit English – Tamil – Hindi translation/ஆங்கிலம்-தமிழ் மொழி பெயர்பு)

  • Chopped Beetroot – 1/2 cup
  • Chopped Asparagus – 1/4 cup
  • Quinoa – 2 tbsp
  • Almonds –  4 (Soaked and peeled)
  • Water – 3 cups
  • Ghee – 2 tsp
  • Cumin Seeds – 1/2 tsp
  • Turmeric powder – 1/8 tsp
  • Fresh ginger – 1″pc
  • Ajwain – a pinch
  • Crushed Black Pepper – 1/4 tsp (or to taste)
  • Salt – to taste

Get Started

  • Heat ghee in a sauce pan and in low-medium flame add cumin seeds and ajwain. Saute till the seeds pop.
  • Add the chopped veggies, quinoa and saute for a minute.
  • Add water, turmeric powder, ginger, salt and let it cook covered in low-medium flame till the veggies turn soft and quinoa is completely cooked.
  • Remove from flame and strain it (dont discard this water. use it later to dilute the soup).
  • Grind it with soaked nuts into a smooth paste. Add water as needed.
  • Sprinkle little crushed pepper, ghee and serve it warm.

Tridoshic Beetroot Quinoa soup is ready!

Note:

  • Cooked Beetroot and Asparagus are Tridoshic.
  • Quinoa is tridoshic (for Kapha in moderation)
  • Soak nuts for at-least 4 hrs for better digestion

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