Ayurveda Beet Soup For Vata, Pitta And Kapha…


Ayurveda Beet Soup For Vata, Pitta And Kapha



Beneficial to all doshas when consumed correctly. Beets are a powerhouse when it comes to cleansing the liver and blood by moving bile, so it’s an ideal food to reduce accumulated Pitta from summer.

Tasty and easy to make, Ayurveda Beet Soup cools off Pitta dosha, cleanses the liver and blood, supports healthy female system, supports healthy elimination and relieves hemorrhoids. In small amounts beets are grounding for Vata. Pitta and Kapha can enjoy beets in moderate amounts.

“….beets were so well regarded in Ancient Rome and Greece that methods were developed for producing them during the hot summer months.” Visit PBS for more. I always wonder where vegetables were rooted. Beetroot originated on the Mediterranean coast and were grown for the beet leaves (these are great sauteed or in kitchari), but the root was also consumed–and a good thing too. Mother Nature provided two gifts in one with beetroot–the cooling darky leafy green and the bile flowing supportive root that is also grounding.

As though cooling off excess Pitta and moving stagnant bile wasn’t enough, this eager beaver of the vegetable kingdom is high in iron and helps build new blood.

Ayurveda Beet Soup for Vata, Pitta and Kapha

Ingredients:

2 tablespoons olive oil or your best oil from your Saumya Food Program

1 diced onion (purple)

1 cup diced celery (the darker green the celery the better)

2 diced leeks

Salt and pepper (use the good stuff)

4 garlic cloves (finely minced)

1 tablespoon tomato paste

1 teaspoon paprika

½ teaspoon caraway seeds, lightly roasted

1-3 bay leaf, depending on size

A sprig of thyme (if you got the time)

1 pound potatoes (peeled and cut into ½ inch peices)



1 pound medium beets (peeled and cut into 1inch pieces)

½ pound medium carrots, (peeled and cut into ½ pieces)- I prefer Purple Dragon carrots when available

½ tablespoon apple-cider vinegar, or a splash of real sauerkraut juice, to taste

Instructions:

1. Put olive oil in a heavy-bottomed soup pot on medium-ish heat.

2. Heat the oil and add onion, celery and leek coating it well with the salt and pepper. Sauté for 5 minutes, or until the onion has a little brown on the edge. Add garlic, tomato paste, paprika, caraway, bay leaf and thyme Mix it all together and cook for about a minute.

3. Now the fun really starts. Add potatoes, beets and carrots, 6 cups water and salt amount correct for your your dosha and situation. Bring to a boil, reduce to a simmer. Simmer with lid ever so slightly off the edge of the pot for 20 minutes, or until everything is tender.

4. Stir in the vinegar or sauerkraut juice to your liking. Taste it and adjust spicing if needed. Cook for about 5-10 minutes.

5. Garnish with chopped dill, or even a lil dollop of sour cream especially for Vata.

5. Take a grounding breath.

6. Enjoy.

Ayurveda Beet Soup for Vata, Pitta and Kapha is truly food as medicine this time of year.

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Veena Haasl-Blilie

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Certified Ayurvedic Practitioner As a child, Veena fell in love with Ayurveda in her family’s home, learning about herbal remedies…

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