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“Vata Soothing Potato Leek Soup” from Veena Haasl-Blilie, M.A., Certified Ayurvedic Practitioner

“Vata Soothing Potato Leek Soup” from Veena Haasl-Blilie, M.A., Certified Ayurvedic Practitioner

For those of you with CSA farm boxes, you likely received the same ingredients this week.

Here’s a 25 minute from Scrub n’ Chop to Eat n’ Sop recipe. Easy, delicious, one pot cooking and vata soothing.

Scrub and wash your veggies.

Ingredients:
Potato
Leeks
Sesame Oil
Miso Soup or “Trader Joe’s” Miso Ginger Broth
Celery
Water
Herbs from the farm box that I dried earlier this summer.
Good Salt
Pepper

I added shitake mushrooms as they were part of our farm box and they were a delightful addition.

Put quality oil in pan. Warm it up. Add leeks and celery and bath them in the oil. Add potato. Add Miso Ginger broth and extra water as needed. If using dried herbs, add them in now. If using fresh herbs, sprinkle them on near the end of cooking. Cook for 15-20 minutes. Vata soothing soup is ready.

If you enjoy bread, now is the time to sop up the delicious broth at the bottom of the bowl.

I don’t typically use recipes since we rely on our farm share and garden goodies–these are the ingredients I had on hand. Be creative. Enjoy.

L’immagine può contenere: cibo

To your health and peace,
Veena

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