Beet Soup for Pitta
Ayurvedic recipe Beet Soup for Pitta
PREPARATION TIME : 50min
COOKING TIME : 50min
SERVES : 2
INGREDIENTS :
- 1 cup peeled and grated beetroot
- 1 tbsp Basmati rice, washed and soaked for 30 minutes
- 1 1/2 cups vegetable stock
- Rock salt to taste
- 1/8 tsp fresh ground black pepper
- 1 tbsp ghee
- 1 tbsp whipped fresh yogurt
- 1 tsp chopped fresh basil
METHOD
- Add the celery, carrot and turmeric to the water and bring to a boil. Lower heat and simmer until vegetables are tender.
- Add the tofu, minced ginger and greens, salt and pepper and cook for 3-5 minutes until greens are wilted. (If you are using tougher greens, cook for an additional few minutes or pre-steam the greens for 10 minutes).
- Heat ghee in a pan until clear, add the cumin seeds and stir to release aroma.
- Pour the ghee-cumin mixture over the soup.
- Stir and enjoy hot.
