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  This simple and easy to make soup is perfect to pacify the Vata and Pitta Dosha.  Cucumber and spinach are known to have cooling properties that can pacify the aggravated doshas. Time taken to make the soup yield Prep Time: 40 minutes Cook Time:30  minutes Total Time:70 minutes Yield: 6 Serving Size:  200 ml/bowl … Continue reading Cucumber and Spinach Soup

 

This simple and easy to make soup is perfect to pacify the Vata and Pitta Dosha.  Cucumber and spinach are known to have cooling properties that can pacify the aggravated doshas.

Time taken to make the soup yield

  • Prep Time: 40 minutes
  • Cook Time:30  minutes
  • Total Time:70 minutes
  • Yield: 6
  • Serving Size:  200 ml/bowl

What you need

  • ¼ cup sliced green onions. Slice the top  separately too.
  • 3 cups peeled  and chopped  cucumber
  • 1 cup coarsely chopped spinach leaves
  • 2 cups cow’s skimmed milk
  • 2 cups vegetable stock
  • 1 tbsp spoon corn flour
  • 2 tbsp spoons water
  • Salt and pepper to taste
  • 1 tsp Sunflower oil

Making the Soup

  • Heat the  oil  in a pan  and sauté ¼ cup green onions for 2 min
  • Add cucumber and spinach and cook on a medium heat for 5 min
  • Add the milk and the vegetable stock and let it simmer covered for until cucumber is soft
  • Cool and  blend  to a smooth consistency
  • Return to the pan and let the soup boil
  • Mix corn flour in about 2 tbsp  of water and add to the soup
  • Boil till the soup thickens a little.
  • Add the white of the onions and let it boil for 1 min
  • Season with salt and pepper.
  • Serve hot with mild cheese /cottage cheese sprinkled lightly .

How to make vegetable stock

  • 1 large onion chopped
  • 1 leek chopped
  • 1 carrot chopped
  • ½ cup French beans chopped
  • 1 bell pepper chopped
  • 6  sprigs of parsley
  • 1 tbsp pepper corn
  • 1 bay leaf
  • 2 tbsp oil
  • Salt and pepper to taste

 Method

  • Heat the oil in a pan and sauté the onion, leek, carrot for a few minutes
  • Add french beans and bell pepper. And let it cook for a few minutes
  • Add enough water and boil.
  • Add the bay leaf, and  pepper corns
  • Boil for  ½ hour
  • Cool and strain
  • Discard the solids and season  the stock with salt and pepper

 

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