With the weather wavering, nothing beats a hearty, high-protein, easy to digest vegan power soup. Great for all three Ayurvedic doshas and also delicious.
Makes 6 servings
1 tbsp olive or vegetable oil
1 large yellow onion, finely chopped
3 cloves garlic, minced
½ fennel head, chopped
2 medium parsnips, diced
2 large carrots, diced
1 tsp turmeric
1/3 tsp ginger
1/4 tsp cumin
8 cups water
2 cups quinoa
1 head chopped bok choy
1/3 cup dried or fresh mint leaves
Salt and pepper to taste
1. Heat the oil over medium heat and sauté the onions, garlic, fennel, parsnip and carrots, mixing in the turmeric, ginger, and cumin.
2. When all is tender, add water and quinoa. Bring to a boil then reduce heat to low. Let simmer for 20 minutes.
3. Add mint leaves and bokchoy and continue to simmer for another 10 minutes.
4. Add salt & pepper to taste, then serve while hot.
PS For pitta, only use white quinoa, as the red and black quinoa is too heat producing.