Garden Vegetable Soup

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Today during Ayurvedic Self Care class we enjoyed a delicious vegetable soup. Here is the step-by step process. Thanks to garden, gardeners and Devas!

 Seasonal vegetables are harvested


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For the soup base for eight servings I used two cups dry red lentils, two cups chopped tomatoes, three bay leaves and the greens from the vegetables, simmered together.

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The vegetables are washed...

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...and chopped. We cut the root veggies on the diagonal...


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and lightly sauteed them in Olive oil.

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Once the lentils were soft, we added the veggies, salt and pepper to the pot and simmered until the vegetables were tender.

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Right before serving, we added fresh basil, rosemary, oregano, sage and thyme , simmered for a few more minutes and then served in bowls.

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We dined al fresco, accompanying the soup with gluten free cornbread, mixed fruit chutney, baba ganoush and gluten free bread.

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This page contains a single entry by Alakananda Ma published on October 2, 2010 5:59 PM.

Eggplant (Aubergine) Sabji with Bitter Melon was the previous entry in this blog.

15th annual Vijaya Dashami at Alandi is the next entry in this blog.

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