Refined chard soup recipe
Like all green leafy vegetables, chard reduces Pitta. Here is a recipe for a simple and light, yet refined chard soup that can be served for lunch or dinner.
Ingredients for 4 persons:
- 500g fresh chard
- 2 potatoes
- 50g parsnip
- 1.5 liter of water
- 200 ml sweet cream
- 1 teaspoon lemon juice
- 2 tablespoons chickpea flour
- 3 tablespoons of Ghee
- 2 or 3 thick slices of white bread
Herbs and spices:
- 2 laurel leaves
- 1 teaspoon of fennel seeds
- 1/4 teaspoon of mustard seeds
- 1/4 teaspoon of turmeric
- a pinch of asafoetida (Hing)
- 1 tablespoon of finely chopped parsley
- 1 tablespoon of finely chopped marjoram
- a pinch of nutmeg powder
- a pinch of black pepper
- salt to taste
Wash the chard, separate from the stems and chop.
Peel and dice potatoes and parsnip.
Heat the ghee in a saucepan, add the mustard seeds and, as soon as they start jumping, briefly sauté the spices (except the pepper and nutmeg) and stir in the chickpea flour.
Add a little water, the potatoes and the parsnip and let simmer for a few minutes. Then add the remaining water, chard, and lemon juice and cook it through over medium heat.
Stir in the cream, blend smooth and season with salt, nutmeg, and pepper.
Dice the white bread and fry it in a pan with a little Ghee until light brown.
Pour the soup in preheated plates or bowls, sprinkle with the croutons and serve.
Instead of chard you can also use fresh spinach.
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