Vata Balancing Soup




7 C.      Purified Water

1          Small baking Pumpkin – peeled, seeded and cubed

1          Winter Squash (acorn or butternut squash) – peeled, seeded and cubed

3          Sweet Potatoes – peeled and cubed

2 tsp.    Mineral Salt


3 Tbls.   Ghee

½ tsp.  Black Mustard seeds – whole

½ tsp.   Cumin seeds – whole

1 tsp.    Turmeric – ground

½ tsp.   Coriander – ground

½ tsp.   Cinnamon – ground

¼ tsp.   Cardamom – ground

pch.     Nutmeg – ground

pch.     Hing (Asafoetida) – ground


1 in.      Ginger root, fresh – peeled and minced

2          Garlic cloves – minced

2          Leeks, white part – finely sliced


1 lb.     Tofu, extra-firm – cubed

1 Tbls.   Bragg’s Liquid Aminos


½ C.     Almond Butter


1 C.      Cashews – chopped

1 Tbls.   Pure Maple Syrup



1. Place water, pumpkin, winter squash, sweet potatoes and salt in a 5-quart pot – bring  to a boil over high heat – reduce heat to medium, cover and simmer for about 15 minutes or until the ingredients are tender


2. Melt ghee over medium heat in a medium skillet – sauté black mustard seeds until they pop – add the cumin seeds, sauté – add the remaining ground spices, sauté – add the ginger, garlic and leeks, sauté – add tofu and Bragg’s, sauté until golden brown


3. Remove 2 cups of broth and 2 cups of tender vegetables from pot and place in a blender – add almond butter – blend until smooth – pour back into the pot of vegetables, stir


4. Add sautéed ingredients to soup pot, stir – add cashews and maple syrup, stir  


Makes 1 large pot of soup


Dosha Options – once soup is in bowl:

Vata – add a teaspoon of ghee, garnish with grated fresh ginger

Pitta – garnish with grated coconut

Kapha – add a dash of ground clove, garnish with grated fresh ginger