Detoxifying Soup Vata Recipes

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VATA-CALMING SOUP



Vata-Calming Soup image

Make and share this Vata-Calming Soup recipe from Food.com.

Provided by yogiclarebear

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons ghee
1 medium butternut squash, peeled, seeded, and cut into 1-inch pieces
2 large carrots, peeled and chopped
1 large onion, loosely diced
2 large garlic cloves, minced
1 inch piece fresh ginger, washed and finely chopped
1 teaspoon cinnamon
1/4 teaspoon clove
1 teaspoon cumin
1/2 teaspoon turmeric
3 cups vegetable broth or 3 cups water
1 cup coconut milk or 1 cup half-and-half
salt and pepper

Steps:

  • Melt 1 tablespoon ghee over medium-high heat in a large, deep sauté pan.
  • Add squash, carrot, and onion. Sauté for 7-8 minutes or until all ingredients turn golden.
  • Reduce heat to low and add garlic. Continue cooking until vegetables are a rich caramel color, about 10 minutes. Remove from heat.
  • In a separate soup pot, add 1 tablespoon of ghee, the ginger, cinnamon, cloves, cumin, and turmeric. Sauté until fragrant.
  • Add broth and vegetables to the soup pot. Bring to a low boil over medium heat. Reduce heat to low and simmer partially covered, for 10 minutes, until squash is tender.
  • Puree soup in a blender until smooth.
  • Return soup to pot, adding coconut milk. Salt and pepper to taste.

Nutrition Facts : Calories 363.9, Fat 20.1, SaturatedFat 15.7, Cholesterol 16.4, Sodium 76.2, Carbohydrate 48.1, Fiber 9.3, Sugar 14.1, Protein 5.8

DETOX SOUP



Detox Soup image

Provided by Giada De Laurentiis

Time 1h35m

Yield 4 servings

Number Of Ingredients 11

2 skin-on bone-in chicken breasts (about 1 1/2 pounds)
3 lemongrass stalks, trimmed and pounded
1 4-inch piece fresh ginger, peeled and sliced
1 carrot, cut into large pieces
1 stalk celery, cut into large pieces
1 shallot, peeled and halved
1 bay leaf
1/2 teaspoon black peppercorns
1 dried Thai chile
Kosher salt
1 5-ounce package baby spinach, coarsely chopped

Steps:

  • Add the chicken, lemongrass, ginger, carrot, celery, shallot, bay leaf, black peppercorns, Thai chile and 1 teaspoon salt to a large Dutch oven or soup pot. Add 6 cups cold water and place over medium heat. Bring the soup to a simmer, skimming off any residue that may come to the top. Reduce the heat to low; cover and cook for 45 minutes or until the chicken is cooked through. Turn off the heat and allow the soup to cool for about 30 minutes.
  • Remove the chicken from the soup and shred the meat, discarding the bones and skin. Strain the stock, discarding the solids, and return the liquid to the pot. Add the shredded chicken back into the stock, along with the spinach, and bring the soup to a simmer over medium-high heat. Serve immediately.

Nutrition Facts : Calories 119, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 62 milligrams, Sodium 367 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 20 grams, Sugar 1 grams

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