Pumpkin, Zucchini and Broccoli Soup

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Here is a healthy vegan soup that balances all three doshas and is delicious and comforting as well.

Ingredients

  • 1 small pumpkin, cubed and peels

  • 1 bunch broccoli, cut into florets

  • 1 medium zucchini

  • 1 medium tomatato

  • 2 Tbsp olive oil

  • 6 cups vegetable broth

  • 1 handful sage leaves

  • A few springs of tarragon (optional)

  • 1/2 tsp paprika

  • 1/4 tsp ground cinnamon

  • Salt and pepper to taste

Method

  • Heat the olive oil in a sauté pan and and lightly stir fry all the veggies.

  • Meanwhile, heat the broth in the soup pot.

  • Pour the stir-fried veggies into the hot broth. Add the sage and optional tarragon and simmer until the veggies are soft enough to puree.

  • Using an immersion blender, puree the soup.

  • Add the salt, pepper, cinnamon and paprika.

  • Enjoy!

 Alakananda Ma M.B., B.S. (Lond.) is an Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally

 Enliven your holistic health! Visit Alakananda Ma in Alandi Ashram’s ayurvedic clinic to support the overall rejuvenation of your body, mind, and spirit. In-person and virtual appointments available. Book now!