Veena Haasl-Blilie
Dec 28, 20225 min
Updated: Apr 20
A perfect Ayurveda meal for fall and winter. Cleansing and grounding for all.
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The humble sweet potato is a perfect food for Vata. Especially during seasonal transitions, maintaining dosha balance is job number one. Root vegetables, such as this sweet spud, help us remain grounded and keeps Vata from flying away.
Just think about it--food that grows under the ground is earth qualitatively. The elements that comprise Vata are air and ether, the lightest of the five elements (panchamahabhuta). It's nature is dry and airy predominantly and it governs movement. So, what qualities balance Vata? You got it--earth is grounding!
According to Ayurveda, sweet potatoes may help control wrinkles caused by dryness as they deliver moisture to the skin. It is also considered a spleen tonic, strengthens the liver, and is said to support healthy eyes.
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This is a fast and simple recipe and with a few tweaks, it can be even easier.
For the broth, use homemade or store-bought healthy broths you keep in the pantry.
For the milk, use what milk is correct for you.
Coconut milk is a nice option. Opt to full fat for a creamy, more nourishing soup, or light coconut milk to reduce fat intake.
If you don’t have fresh ginger root on hand, use a teaspoon or so of ground ginger.
Turmeric is a key ingredient, but not to worry, if you’re out, yellow curry powder will work well.
I consider recipes a guideline and not a rule book. For the veggies, if you don’t have the exact amounts, get creative. Short on one, use more of another. No worries. It’ll turn out great.
Instructions:
1. Add about 2-6 sweet potatoes, add some onion, garlic, ginger, carrots according to your likes, and 1-2 cauliflower heads to a soup pot.
(It all depends on the size of the veggie, what you have on hand, and how much you like a specific vegetable! Let the recipe speak to you and you make it yours!)
2. Add about ¼ cup broth.
3. Sauté until aromatic and somewhat soft, about 5-10 minutes.
4. Add the turmeric and mix well.
5. Add more broth and simmer until all the veggies are tender. About 20-25 minutes.
6. Stir in your milk of choice.
7. Transfer about ¾ of the soup to a blender or similar gadget (I like to use an immersion blender) and blend until smooth-ish. Go for whatever consistency appeals to you.
8. Add the blended soup back into the pot.
9. Top with roasted chickpeas, cilantro, and a squeeze of lime.
*If you want a creamy soup, blend the whole batch.
"Turn your food into medicine by learning how to adjust any recipe to optimize its health benefits."
- Veena, Saumya Ayurveda
Follow these easy modifications and provide yourself with a meal that becomes medicine by balancing the doshas.
How to customize this recipe to balance Vata
For spicing for Vata, the overall spiciness is important to help aid in digestion. Don't hold back as Vata types tend to have weaker digestion and this time of year lean towards being easily chilled with the hallmark cold hands and feet.
How to customize this recipe to balance Pitta
For Pitta to optimize this recipe by adding coconut milk or coconut cream for its cooling qualities and sweet taste. Garnish with more chopped cilantro and a squeeze of fresh lime juice.
How to customize this recipe to balance Kapha
Kapha needs to be invigorated as it may tend to be slow, sluggish, and dull. To customize the recipe for Kapha dosha--turn up the heat. Add more ginger and some nice hot chili and in general, add more volume of spice.
How to Roast Chickpeas
A yummy topping option and crunchy protein.
Preheat oven to 400 F
2 cans of chickpeas (aka garbanzo beans), rinse in a colander, drain and dry.
Drizzle with 1+ more teaspoons of good quality olive oil or your best oil (from your Saumya Ayurveda plan)
Add Himalayan pink salt and real freshly ground black pepper, and any spices you like such as cumin, and curry powder etc.
Saumya clients check your food program for your best spices.
Roast for 30-40 minutes
Our Ayurvedic Turmeric Sweet Potato Cauliflower Soup | For Vata, Pitta, and Kapha is a Saumya Ayurveda client favorite.
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When we gain clarity about what to eat, we can cook and eat with confidence knowing we are turning our food into medicine and with Saumya Ayurveda, you'll know what to do. As Julia Childs put it, "This is my invariable advice to people: Learn how to cook—try new recipes, learn from your mistakes, be fearless and above all have fun."
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Veena is a Certified Ayurvedic Practitioner and meditation teacher, and monk.
She is President Emeritus and teaching faculty of the Meditation Center.
Veena fell in love with the traditional medicine used in her family’s home, learning herbal remedies at her grandmother's knee.
These childhood experiences were the seeds of a lifelong passion. For over 30 years, Veena has dedicated her life to the world’s oldest healing system: Ayurveda.
She draws on this ancient wisdom to help others find their compass to a healthy life – and support those left wanting by Western medicine.
An experienced Certified Ayurvedic Practitioner, Veena’s deep, intuitive knowledge of Ayurveda empowers her clients to reclaim their fullest, most vibrant lives –mentally, physically, and spiritually. Veena individualizes treatment plans to each person, rather than offering a one