8 Vata-Balancing Soup Recipes to Keep You Cozy in November
In this post, we will explore eight tasty and nourishing Vata-balancing soup recipes. Each dish is crafted to keep your spirits high and your body warm. These recipes are also delicious Ayurvedic late autumn and winter soups-easy to digest and warming you from head to toe. Let’s jump into these delightful bowls of comfort that will nourish both your physical health and emotional well-being!
1. Creamy Pumpkin Soup
This rich and velvety pumpkin soup is a standout for November and is a nourishing Ayurvedic winter soup. With warm spices that promote digestion (dipana), it’s a true hug in a bowl.
Ingredients:
2 cups pumpkin puree
1 onion, chopped
3 cloves garlic, minced (Vata and Kapha can use more)
2 cups vegetable broth
1 cup coconut milk
1-2 tsp finely minced fresh ginger root (Vata and Kapha can use more)
1 tsp cinnamon
Salt and freshly ground black pepper to taste
2 tbsp olive oil
Instructions:
In a pot, heat olive oil over medium heat and sauté the onion until translucent.
Add garlic and ginger, cooking for an additional minute until fragrant.
Stir in pumpkin puree, vegetable broth, and coconut milk.
Season with cinnamon, salt, and pepper to taste.
Let it simmer for about 20 minutes, then blend until smooth.
Serve warm, garnished with a sprinkle of cinnamon.
2. Spiced Carrot and Ginger Soup
Loaded with vitamin A, this carrot and ginger soup is a fantastic pick-me-up that keeps energy levels high while warding off the chill.
Ingredients:
6 large carrots, chopped
1 onion, chopped
2 tbsp fresh ginger, grated (Vata and Kapha can use more)
1 tsp cumin
4 cups vegetable broth
1 can coconut milk
Salt and freshly ground pepper to taste
2 tbsp olive oil
Instructions:
Heat olive oil in a large pot over medium heat. Add the onion and sauté until soft.
Stir in the carrots and ginger, cooking for another 5 minutes until tender.
Add cumin, vegetable broth, and coconut milk. Bring to a boil.
Reduce heat and simmer for about 30 minutes or until carrots are very soft.
Blend until smooth, then season with salt and pepper.
Serve with a drizzle of coconut milk for an appealing touch.
3. Mellow Mung Bean Soup
Packed with protein, mung beans are perfect for stabilizing Vata. This simple, nourishing soup is not only easy to make but also very filling and easy to digest.
Ingredients:
1 cup mung beans, soaked overnight or for several hours
1 onion, chopped
2-4 cloves garlic, minced (Vata and Kapha can use more)
4 cups vegetable broth
1 tsp turmeric powder
Salt and freshly ground black pepper to taste
2 tbsp olive oil
2 cups fresh spinach (Pitta can use more)
Instructions:
In a pot, heat olive oil and sauté chopped onions until golden.
Add minced garlic and cook for another minute.
Stir in soaked mung beans, vegetable broth, turmeric, salt, and pepper.
Bring to a boil, then simmer for about 30 minutes until beans are soft.
Add spinach just before serving to wilt it gently.
Enjoy with a squeeze of fresh lemon juice for added flavor.
4. Warm Quinoa and Kale Soup
This nutrient-rich soup combines the superfoods quinoa and kale, making it an excellent option for balancing Vata while providing essential vitamins.
Ingredients:
1 cup quinoa, rinsed
1 bunch kale, chopped
1 onion, chopped
3 cloves garlic, minced (Vata and Kapha can use more)
4 cups vegetable broth
1 tsp dried thyme
Salt and freshly ground black pepper to taste
2 tbsp olive oil
Instructions:
In a large pot, heat olive oil over medium heat. Sauté onions until translucent.
Add garlic and cook for another minute.
Stir in quinoa, broth, thyme, salt, and pepper. Bring to a boil.
Reduce heat and let simmer for 15 minutes, then add chopped kale.
Continue cooking until quinoa is fluffy and kale is tender.
Serve warm, perhaps with a sprinkling of fresh herbs.
5. Creamy Potato and Leek Soup
This classic comfort food features the smooth flavors of potatoes and leeks, creating a creamy texture that helps stabilize Vata during chilly days.
Ingredients:
4 large potatoes, peeled and diced
2 leeks, cleaned and sliced
4 cups vegetable broth
1 cup heavy cream or coconut cream for a dairy-free option
Salt and freshly ground black pepper to taste
2 tbsp olive oil
Instructions:
Heat olive oil in a pot over medium heat. Sauté leeks until soft.
Add potatoes and broth, bringing it to a boil.
Lower the heat and simmer until potatoes are soft, about 20 minutes.
Use an immersion blender to puree until smooth.
Stir in cream or coconut cream, seasoning with salt and pepper.
Serve hot, garnished with fresh chives for a burst of color.
6. Beet Soup
This stunning beet and apple soup not only offers great visuals but also blends sweet and earthy flavors that balance Vata nicely.
Ingredients:
3 beets, peeled and chopped
1 onion, chopped
4 cups vegetable broth
1 tsp dried thyme
Salt and freshly ground black pepper to taste
2 tbsp olive oil
Instructions:
In a pot, heat olive oil and sauté onions until soft.
Add beets, stirring for a few minutes before adding vegetable broth and thyme.
Bring to a boil, then reduce to a simmer.
Cook until beets are tender, about 30 minutes.
Blend until smooth and season with salt and pepper.
Serve warm with a dollop of yogurt or sour cream for extra creaminess.
7. Hearty Lentil Soup
Hearty lentil soup is not just satisfying; it is also rich in fiber and protein, providing essential nourishment for the colder months.
Ingredients:
1 cup lentils, rinsed and drained
1 onion, chopped
2 carrots, diced
3 cloves garlic, minced (Vata and Kapha can use more)
4 cups vegetable broth
1 tsp cumin
Salt and freshly ground black pepper to taste
2 tbsp olive oil
Instructions:
Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and garlic until soft.
Add lentils, broth, cumin, salt, and pepper.
Bring to a boil, then reduce heat and let simmer for 30-40 minutes until lentils are tender.
Optionally, use an immersion blender to partially blend for a creamier texture.
Serve hot, garnished with fresh parsley for a pop of color.
8. Coconut Curry Soup with Tofu
Spicy and satisfying, this coconut curry soup is an exciting way to elevate your meal plan while maintaining Vata balance throughout November.
Ingredients:
1 block of firm tofu, cubed
1 onion, chopped
1 can coconut milk
1 tbsp curry paste
4 cups vegetable broth
2 cups mixed vegetables (carrots, peas, bell peppers)
Salt and freshly ground black pepper to taste
2 tbsp olive oil
Instructions:
In a pot, heat olive oil and sauté onions until soft.
Add tofu and curry paste, cooking until the tofu is slightly browned.
Pour in vegetable broth and coconut milk, bringing it to a boil.
Stir in mixed vegetables, simmering until they are cooked through.
Season with salt and pepper before serving.
Enjoy hot, possibly with warm bread for dipping.
Healthy Weekend Food Prep Tips:
1. Double or triple batches and enjoy these dosha balancing recipes for your Ayurvedic lunches for work and light evening meals.
"Your evening meal, according to Ayurveda, is your lightest meal of the day, freeing up the body with an easy to digest meal allows it to cleanse and rejuvenate all night long instead working hard to digest an overly heavily or large meal. Let's look at this way, we don't need many calories at night to unwind, relax, hang out with family and friends, or read a book and slide into our evening our evening routine. We need calories in the morning and lunch time to fuel us through the day." - Veena, Saumya Ayurveda
Make extra and share with your family and friends, and they can share their meals with you. This brings in a variety of food and hey, who doesn't appreciate someone else's cooking?
When you're chopping and slicing those vegetables (let's face it, they are the part of healthy eating that take some prep time), chop up some extra and add into other meals such as a veggie omelets or a light vegetable based stir fry.
Enjoy our Vata Recipe eBook for more inspiration and quick recipes.
Reduce ama (toxins) and balance your agni (digestive fire) by eating according to your dosha.
"Healthy digestion, assimilation, and elimination begin in the mind. Ground before you eat and your belly will thank you. A calm mind makes better use of what you feed your body; reduce ama, balance your agni, and you'll digest your meal and feel good. Here's a perfect pre-meal meditation." - Veena
Embracing Comfort in November
Warm, nourishing Vata balancing recipes offer a perfect means to adapt to the cooler temperatures of November and December while giving you some fresh soup Ayurvedic winter soup ideas. These recipes showcase a variety of tastes, textures, and health benefits. They ensure your meals are not only dosha balancing and comforting, but also add a touch of health and nutrition.
As you embrace the season, and seasonal transition from late fall to early winter, remember to enjoy cooking these delightful soups. Feel free to swap in spices and herbs that intrigue you, personalizing each dish to fit your taste and doshic picture. Cozy up with your soup, letting the warmth envelop you both physically and emotionally.
Balancing Vata extends beyond just food; it involves creating a comforting environment for yourself as well. Allow these delicious recipes to be part of your November ritual, wrapping you in warmth and coziness during this transformative season. Happy cooking!
Wondering if you have a Vata imbalance? Check out our Wild List of Vata Imbalances.
8 Vata-Balancing Soup Recipes to Keep You Cozy in November
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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.
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.
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