My Vedic Life

Vata, Pitta & Kapha pacifying (with dosha-specific ingredients)

YIELD: 4 servings PREP: 15 minutes COOK: 10 to 15 minutes

• This is a great summertime soup, as the fennel and cumin are cooling. The benefits of mild daikon radish include healthy digestion, and it may also help improve blood circulation and prevent clots. The juice extracted from raw daikon has been traditionally used to alleviate headaches, fever, swollen gums, and hot flashes. It has anti-inflammatory and cooling effects.
• Daikon radish also contains high amounts of potassium, vitamin C, and phosphorus nutrients that are essential for good health. Even in the summer, warm soup can feel so satisfying. Eat this soup for breakfast to begin your day with a warm feeling in your tummy that will last well into lunchtime.

• 1 tablespoon olive oil or ghee
• 1 teaspoon toasted sesame seed oil
• ½ onion, chopped
• 1 cup chopped mushrooms of choice
• 1 (5-inch) piece fresh daikon radish, sliced and halved
• 1 cup black or kidney beans, or ½ cup red lentils (for Kapha), or 8 ounces firm tofu, cubed (for Vata and Pitta)
• 1 teaspoon minced fresh ginger
• 2 cloves garlic, minced (for Vata and Kapha), or 1 clove garlic, minced (for Pitta)
• ½ teaspoon turmeric powder
• ½ teaspoon ajwain seeds
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 2 cups vegetable broth
• 1 cup organic miso broth
• 1 cup water
• Dash Himalayan salt (for Kapha) or sea salt (for Vata and Pitta)
• Freshly ground black pepper, to taste Sprigs of cilantro for garnish (optional)

1. In a 6-quart soup pot, add the olive oil or ghee and toasted sesame seed oil. Heat over medium-low heat.
2. Add the onion, mushrooms, daikon radish, beans (or lentils or tofu), ginger, and garlic. Sauté until aromatic and the vegetables are softened.
3. Mix in the turmeric, ajwain, fennel, and cumin. Add the vegetable broth, miso broth, and water, and bring to a boil over medium-high heat.
4. Turn the heat down, and simmer for about 10 minutes.
5. Add the salt and pepper. Divide into four servings, and garnish with cilantro, if desired. Serve over half a cup of cooked white basmati or jasmine rice, if you’d like. You may even want to top with some raw or home-roasted pumpkin seeds.