Kitcheri is unique because it falls under both the neutral and medicinal categories. It provides nourishment, and due to the spice combination, also benefits digestion.
This incredibly tasty gourmet soup is not only loaded with flavour but also with plant protein, fibre and essential vitamins and minerals. The protein comes from the split chickpeas (chana dal).
The traditional way of making yellow daal is a two step process. The lentils are cooked separately. Meanwhile, you make a “tadka” with minced onion, ginger, garlic, spices and in some recipes also tomato.
Butternut squash is such a wonderful Autumn vegetable, and roasted butternut squash soup is one of the most comforting and hearty soups you can make when summer starts becoming a memory and cooler temperatures make us crave warming foods.
I simply love this vegan version of potato corn chowder. It uses coconut milk in place of cream and has a slightly smokey flavour with the addition of smoked paprika.
Cream Of Asparagus soup is such a favourite of mine. I love the rich silky smooth consistency, and of course the flavour of fresh asparagus.
This must be one of the easiest soups to make. Throw together a few potatoes, leeks and some corn and you are done! Well, not quite, there is a bit more work involved.