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Cream of Vegetable Soup

Cream of Vegetable Soup


Here's an ayurvedic recipe for vegetable soup that your family will enjoy. Ayurveda emphasizes the importance of fresh, home-cooked meals to promote health and longevity. 

Serves 4 


  • 1 tablespoon of ghee 
  • 2 teaspoons of Organic Vata Churna 
  • 2 stalks of celery 
  • 2 carrots 
  • 1 zucchini 
  • ½ cup of mung dahl 
  • 3 cups water 
  • 1 teaspoon salt 
  • ½ teaspoon of sweet paprika 
  • 3 tablespoons of fresh minced parsley 
  • Freshly-ground black pepper 


  1. Wash mung dahl; wash and chop vegetables. 
  2. Heat ghee in a large pot and sauté Organic Vata Churna. 
  3. Add vegetables, dahl and water. Boil, then simmer on low for 25 minutes. Take off heat and cool for 5 minutes. 
  4. In a blender, combine soup, salt, paprika, parsley and pepper. Purée until smooth. Add more water if necessary. 


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