Recipes > Kapha Balancing Recipes

Kapha Balancing Cabbage Soup

ayurvedamum_cabbagesoup

Ingredients:

  • 1 small head of cabbage, shredded
  • 4 celery stalks, chopped
  • 1 onion, chopped
  • 2 carrots, diced
  • 1 teaspoon grated ginger
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon cinnamon
  • 4 cups vegetable broth
  • 2 tablespoons ghee or coconut oil
  • Salt to taste
  • 200g (7 oz) firm tofu, cubed
  • Fresh cilantro for garnish

 

Instructions:

  • Heat ghee or coconut oil in a large pot over medium heat.
  • Add cumin seeds, mustard seeds, and let them splutter.
  • Add chopped onions and grated ginger. Sauté until the onions become translucent.
  • Add turmeric powder, ground coriander, black pepper, and cinnamon. Stir well to combine the spices with the onions.
  • Add chopped celery, shredded cabbage, and diced carrots. Stir to coat the vegetables with the spice mixture.
  • Pour in the vegetable broth and bring the soup to a boil.
  • Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes or until the vegetables are tender.
  • Add cubed tofu to the soup and simmer for an additional 5-7 minutes, allowing the tofu to heat through.
  • Season with salt to taste.
  • Garnish with fresh cilantro before serving.

 

This addition of tofu not only increases the protein content but also provides a nice texture to the soup. Adjust the tofu quantity according to your preference for protein intake. Enjoy your Kapha-balancing cabbage, celery, and tofu soup!



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