Seasonal Soup Recipe

Hi Friends! Looking to stay warm and nourished this fall?! Here is one of my favorite recipes! This is from The Ayurvedic Vegan Kitchen, by Tayla Lutzker! I offer my own preferences from her recipe in the book: 

A person is using a ladle to dish out some soup in pink bowls. 

2 tsp coconut oil (or ghee if you have little/no ama) 

1 tsp brown mustard seeds (or yellow) 

1 tsp turmeric 

1 small leek, chopped (or a few green onions) 

1, 2 inch piece of fresh ginger, peeled and minced (omit if you have excess heat in your body) 

2 cloves of garlic (omit if you have excess heat or pitta/rakta imbalances) 

6 c veggie broth or water 

2 c of peeled and cubed butternut squash (you can use other similar squashes!) 

1 ½ c cubed carrots and/or potatoes (or yams) 

6 shiitake mushrooms (or any mushrooms you would like) 

¼ bunch of kale (optional) 

½ tsp salt

⅛ tsp cayenne (skip if you have excess heat in your body) 

Juice of ½ lemon (skip if you have excess heat) 

1 tsp olive oil (optional)

Crisp kitchen with white counters and cabinets and orange pans. 

Melt your oil in a medium pan over medium to high heat. Add in the mustard seeds and turmeric, stir continuously. As the mustard seeds pop, add in the leek, garlic and ginger. Stir continuously for another minute. Add in the remaining veggies and broth. Cover and bring to a boil. 

Once boiling, decrease heat to low and simmer for 15 minutes. Once the squash is tender, remove from heat and stir in the salt, cayenne, lemon juice and/or olive oil. Set aside for another 5 minutes. Then serve! 

Soups are a great meal for dinner, enjoying a lighter meal at night aligns with the time of day where we can start to feel a bit more sluggish (kapha time: 6-10pm).