Soup on a Cup (Ayurvedic)

– Recipe Video below –

This recipe reminds me of my trip to Holland. As soon as I got on the plane and found my place to seat, I seat down and in the seat in front of me, there were those papers with a lot of information on board – which I always end up reading – I do not know why, but at least I’m warned, ihih 😊 – well I get to know where the emergency doors are, tips for if the plane has some turbulence and the norms typical of an airplane trip. I’m not afraid to fly, I LOVE to fly, to feel the lack of ground from a bird’s perspective – continue to connect me to the divine, now in a different way. Now in a form of a giant bird, which in this case is a metal bird.

Nas alturas e na terra

But I also like the ground and the contact with new energies, with new roots and feed my Being with energy from another energy field. All places have their different energy and knowledge. So it tastes so good in every new place we visit, let us connect to the floor of this new space. And ask for a new and good energy for us.

na viagem

Well, I was saying – on these benches, the ones we sit on and on the back of the front seat, there are the immense papers on board, there is also the menu on board, something I do not usually consume on airplanes, not only because they are non-vegetarian meals, but because they always end up being meals with sugar, additives and other substances that I do not consume – and I have almost always food in backpack (well, in fact it’s more the Artem that brings the food). I end up reading the menu because I like to know what dishes they serve on the plane, because many of them are the image of what in the country is usual to eat and I’m curious. And a soup in the cup jumped into view. Not for the ingredients, but for the first time see a soup inside a cup and not eat it spoon, but in a way like [Beauty and the Monster] – drink it.

Sopa na Caneca a bordo do avião

During my stay in the Netherlands, I often saw soups in the cup and in the retreat that I went to – they give us exactly the soup in the cup, we were completely in love with this new way of eating soup and vegetables. is obvious that we need to ask for the recipe and what was our astonishment – a Ayurvedic recipe and so adaptable, as tasty? We can make a lot of combinations, but this combination of green with a curgettes/zucchini was elected. Not only because it was the one that on such a spiritual journey was served to us, but also for the simple and delicious taste of an Ayurvedic recipe (soup). Which is now registered here.

Ayurveda in our life

When I met this soup, I also learned that it is an Ayurvedic soup, because it contains very simple and detoxifying ingredients. Ayurveda is native to India and is a medicine linked to life and everything that is natural. Ayurveda is the most medicine that I identify myself the most and I like to follow. With this medicine we can maintain and balance our health levels and keep them always stable, because everything we eat is according to our body in the present moment. The basis of this practice is balance according to our body, mind and spirit – and making a diet according to these states is as pure as enjoyable.

P.S – Thank you, Marie, for your love, for your great support, for the wonderful experience. We are eternally grateful.

Let’s prepare the recipe? 😊

See the video of the recipe below

Autor: Be Pure Inside
Vegan
Raw
Gluten Free
Prep. Required
Preparation: Easy
Duration: 30 m
Serves: 4

Ingredientes
  • 4
    Potatoes, medium
  • 2
    Curgettes/zucchini
  • 1
    Red pepper
  • 1
    Onion
  • 1,5L
    Water
  • Olive oil, to taste
  • 2
    Garlic cloves
  • 1 c. chá
    Saffron/turmeric (I used it fresh)
  • ½ c. sopa
    Mustard Seeds
  • 1 c. chá
    Cumin
  • 1
    Coriander, fresh
  • 1 c. chá
    Curry (optional)
  • 1 c. chá
    Salt (I used salt flower)
  • Mint, to decorate

  1. Cut the potatoes and curgettes/zucchini into cubes. Cut the pepper and onion into small pieces.
  2. Put the potatoes in a pan and add the water. Bring to boil and cook for 15 minutes or until the potatoes are cooked.
  3. In a non-stick frying pan heat the olive oil. Add the onion and cook until the onion is translucent.
  4. Add the pepper and sauté a little more.
  5. Crush the garlic cloves and season with saffron/turmeric, mustard seeds, cumin, fresh coriander, curry (if used) and salt. Wrap everything and let it rinse for 3 minutes.
  6. When the potatoes are cooked, add the sautéed and curgettes/zucchini, let it cook another 10 to 15 minutes.
  7. Grind everything with the hand blender or food processor until you have a cream.
  8. Serve the soup in cups and garnish with some mint leaves.
  1. (I choose to cook the potatoes separately in a pan) Cut the potatoes and curgettes/zucchini into cubes. Put the potatoes in a pan and add the water. Bring to the boil and cook for 15 minutes or until the potatoes are cooked.
  2. Put in the Thermomix cup the onion and peppers, set 5 seg | speed 4
  3. Add 50ml olive oil and set 5 min | temp 100ºC | speed 1
  4. Crush the garlic cloves and season with saffron/turmeric, mustard seeds, cumin, fresh coriander, curry (if used) and salt, set 3 min | speed 3
  5. When the potatoes are cooked, pour the potatoes along with the water into Thermomix cup and add the curgettes/zucchini, set 15 min | temp 100ºC | speed 3
  6. To turn into a cream, set 1 min | vel 9
  7. (In case that of your Thermomix are full, grind it in two parts, removing the ingredients to a container)
  8. Serve the soup in cups and garnish with some mint leaves.

Sugestão e notas
You can substitute the potatoes for: pumpkin, carrot, lentils, beans.
You can substitute the curgettes/zucchini for: broccoli, tomatoes, mushrooms, spinach or peppers.
This is an Ayurvedic soup: it is simple and detoxifying.

Light and love,

Carina Barbosa

Recipe Video – Sopa de Curgete na Caneca (Ayurvédica)
By | 2017-12-13T20:15:20+00:00 September 28th, 2017|Main Dishes, Recipes|0 Comments

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Carina Barbosa

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