Green Soup

Winters are approaching. If you are bored of eating ordinary spinach salad? Here is a healthy soup that is nourishing and flavorsome at the same time.

Ingredients Quantity I  Method of preparation

Winters are approaching. Who can be your best companion other than this hot Ayurvedic soup, helping you to be warm? Or if you are bored of eating ordinary spinach salad? Here is a healthy soup that is nourishing and flavorsome at the same time.

Both Ayurveda and nutritional science have always emphasized consuming green leafy vegetables. And why should they not? These green veggies, despite their taste, are enriched with tremendous nutrients and benefits.

Soups (Rasa) have been a significant area of focus in the Ayurvedic texts. Soups are always easy to cook and digest as well. Acharyas have described thousands of nutritious soups, whether it is vegetarian or non-vegetarian.

As we all know, spinach is also a green leafy vegetable native to central and western Asia. But now it is grown in almost every corner of the world due to its health benefits. It belongs to the Chenopodiaceae family with the Latin name- Spinacia Oleracea. In Sanskrit, it is called Palakya.
Although Palakya can be eaten raw as well, being the chief ingredient of this Green Soup, along with onion and garlic, this hot soup can be the perfect option in frosty winters.

After boiling, Palakya is easy to digest (Laghu), so it can be your good companion if you feel indigestion someday. Also, it can aid your gut to freshen up quickly in the morning, being Bhedini (laxative) in nature. It is believed that Palakya intensely nourishes (Santarpana) the body.

Green leaves have long been used as a milk-boosting food. This light, flavorful soup made with fresh fenugreek or other edible leaves and dal water (supernatant of boiled pulses) not only improves breast milk but aids digestion and provides appropriate nutrition as well.

Being cold (Sheeta) in potency, it balances the Pitta dosha and is advised in bleeding disorders. Garlic in this soup helps to alleviate the Vata property of Palakya. It will clean the minute channels (Strotas) of your body and refill your inner hydration stores.

It is fully loaded with antioxidant Vitamin A and C, a lot of iron and fiber, along with the additional benefits of Vitamin E and K, magnesium, potassium, and calcium. Alpha-lipoic acid present in Palakya helps to lower blood glucose levels and increase the sensitivity towards insulin, proving it to be beneficial in Diabetes Mellitus.

A quick reminder! Avoid cooking Palakya in copper or aluminum utensils, as it can react and lead to loss of vitamin content and unpleasant odors.

Ultimately, this fresh, smooth, super healthy recipe can enlighten your mind and gut as well. It will make your winter evenings more enjoyable and cozier. This gluten-free, low-calorie, iron-rich creamy emerald green colored soup with subtle spice, when served hot, will comfort you.

The surprising factor is, it is not only going to take care of your gut but also going to boost your mind (Manas) or mood. So are you agreed now that it can be your best friend in coming winters fulfilling the hunger of your body and mind holistically?

Now let’s grab some fresh and tender Palakya leaves and his mates. Introduce them to your kitchen and have a quick look at the recipe. Prepare and serve it hot, and enjoy your winters with this super fantastic Green soup.

Green Soup

Ingredients Quantity

  • Fenugreek/ spinach or any other green leaves – 1 cup
  • Onion finely chopped – 1/2 cup
  • Ripe tomato (finely chopped) – 1
  • Garlic cloves (minced) – 3-4
  • Dal water (supernatant of boiled pulses) – 2 cups
  • Salt and pepper powder to taste
  • Oil – 1 teaspoon
  • Total quantity: 2 cups ( 1 serving)

Method of preparation

Heat oil in a pan, add chopped onion, garlic and sauté until onions turn translucent, add the tomatoes and cook for a few more minutes. Now add cleaned and chopped green leaves and sauté until they soften, then add 2 cups of diluted dal water, salt and simmer for 15 minutes. Blend half of the quantity and then add this to the rest of the soup and simmer for another 5 minutes. Add pepper powder to taste.