Ayurvedic Herbal Zucchini Soup

Ayurvedic Herbal Zucchini Soup

by Lisa Mauracher - Director of the Yoga Centre at Ayurveda Resort Sonnhof

The zucchini season is here and the harvest at the ayurvedic farm Lindhof in Thiersee, Tyrol will start soon.

Zucchinis contain plenty of water, are low in calories, rich in vitamins and very easy to digest. This makes the super healthy summer squash a perfect ingredient for light soups to be enjoyed on hot summer nights.

Our Ayurveda Chefs have created this beautiful Ayurvedic Herbal Zucchini Soup for your to try at home:

Recipe for 4 people

Ingredients:

  • 4 zucchinis, medium size
  • 2 spring onions
  • 1 (black) garlic clove (baked)
  • ¼ tbls. sumac (vinegar)
  • ¼ tbls. Ground cumin
  • Couple of aniseed
  • 4 stems of parsley
  • 4 stems of dill
  • 4 stems of borage
  • 8 dandelion leaves
  • 4 branches of nettles
  • 4 branches of goutweed
  • Borage flowers for decoration
  • 1 pn. of long pepper (Pippali)
  • 1 pn. of ground turmeric
  • 1 pn. of cinnamon
  • 1 pn. of nutmeg
  • 1 pn. of ground clove
  • 1 tsp. stone salt
  • 2 tbsp. of Ghee
  • 900 ml of water
  • 80g of mascarpone
  • 100g of sour cream
  • 4 tbls. milk froth
  • Some lemon juice
  • Spice bread crumbs, roasted in some ghee

 

Preparation:

  • Wash the vegetables, scoop out the zucchinis and cut the onions.
  • Chop the herbs and mix all the spices together.
  • Put the ghee into a hot pan and lightly roast the onions and spices.
  • Mix it up with the insides of the zucchinis and add the water.
  • Bring to a boil and let it boil for approximately 5 minutes.
  • Let it simmer for 20 more minutes.
  • Mash with a hand-held blender.
  • Mix in the mascarpone and sour cream, season with salt and lemon juice.
  • Fill the hollowed-out zucchini halves with the soup and top with the frothed milk.
  • If you are feeling fancy, you can decorate the soup with borage flowers and a dill branch.
  • Sprinkle some spicy bread crumbs on top.

 

Adjust the ayurvedic herbal zucchini soup to your dosha:

Vata: less ground turmeric powder, instead a little more cream and anise. Don’t include the nettles.

Pitta: Less ground clove and use sea salt instead of rock salt. Replace the anise with fennel.

Kapha: half zucchini/ half broccoli, possibly Cima di Rapa. Replace Mascarpone with goat milk (fresh cheese). Add a little more pepper and chili and decorate the soup with a fresh daisy.

 

Vata and Pitta are allowed to eat the soup with some spiced bread.

Enjoy your meal!

 

Here you will find the original german recipe of the Ayurveda Resort Sonnhof.

 

published: 06/20/2017

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