8 Vata-Balancing Ayurvedic Soup Recipes to Keep You Cozy in November

In this post, we will explore eight tasty Vata balancing Ayurvedic soup recipes for Vata season. These recipes turn your food into medicine! Let’s explore these delightful bowls of warming Ayurvedic soups that will nourish both your physical health and emotional well-being. Each Ayurvedic soup is crafted to keep your spirits high and your body warm.

What is Food as Medicine?

FIM (food is medicine) is currently acknowledged as a food movement, but Ayurveda has understood the medicinal power of food for thousands of years. It is one of the three pillars of Ayurvedic healing, alongside herbs and the Ayurvedic lifestyle.

The expression "food is medicine" conveys the concept that, in addition to providing nourishment, food plays a significant role in enhancing health.

"In Ayurveda, what turns your food into medicine is that it balances your unique doshic picture and suits your state of agni (digestive fire). Picture a bar graph, somewhere on that graph, your doshas (Vata, Pitta, Kapha--yup, you have all three!) land. One, two, or even all three doshas can be out of balance.

First, you need crystal clarity of your doshic picture and once that is known, then treatment can be effective. Otherwise, doshas can be pushed further out of balance. For example, Pitta and Vata are diametrically opposed energetically. Many people have both Vata and Pitta imbalances. If you assess "I'm Vata and don't recognize the Pitta imbalances, Pitta may become further aggravated.

To turn food into medicine, it is necessary to know your doshic picture." -Veena, Saumya Ayurveda

Saumya Ayurveda offers countless easy Ayurvedic soup recipes. Here are some of our client favorites Vata Balancing Recipes: Our Favorite Grounding Ayurvedic Dishes. Download our free recipe eBooks

and search the blog for even more food as medicine inspiration.

Warming Ayurvedic Soup Recipes from the Saumya Kitchen

1. Creamy Pumpkin Soup

This rich and velvety nourishing this pumpkin soup is a standout for Ayurvedic soups for Vata season. With energetically warming herbs that promote digestion (dipana), it’s Ayurvedic soups for optimal digestion.

Ingredients:

• 2 cups pumpkin puree

• 1 onion, chopped

• 3 cloves garlic, minced (Vata and Kapha can use more, Pitta omit or use a modest amount)

• 2 cups vegetable broth

• 1 cup coconut milk

• 1-2 tsp finely minced fresh ginger root (Vata and Kapha can use more, Pitta omit or use a modest amount)

• 1 tsp cinnamon

• Salt and freshly ground black pepper to taste

• 2 tbsp olive oil

  
  

Instructions:

1. In a pot, heat olive oil over medium heat and sauté the onion until translucent.

2. Add garlic and ginger, cooking for an additional minute until fragrant.

   
   

3. Stir in pumpkin puree, vegetable broth, and coconut milk.

   
   

4. Season with cinnamon, salt, and pepper to taste.

   
   

5. Let it simmer for about 20 minutes, then blend until smooth.

   
   

6. 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:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté until soft.

   
   

2. Stir in the carrots and ginger, cooking for another 5 minutes until tender.

   
   

3. Add cumin, vegetable broth, and coconut milk. Bring to a boil.

   
   

4. Reduce heat and simmer for about 30 minutes or until carrots are very soft.

   
   

5. Blend until smooth, then season with salt and pepper.

   
   

6. Serve with a drizzle of coconut milk for an appealing touch.

   
   

3. Mellow Mung Bean Soup

Rich in protein, mung beans are ideal for balancing Vata. This straightforward, warming Ayurvedic soup is both simple to prepare and highly satisfying, as well as 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:

1. In a pot, heat olive oil and sauté chopped onions until golden.

   
   

2. Add minced garlic and cook for another minute.

   
   

3. Stir in soaked mung beans, vegetable broth, turmeric, salt, and pepper.

   
   

4. Bring to a boil, then simmer for about 30 minutes until beans are soft.

   
   

5. Add spinach just before serving to wilt it gently.

   
   

6. Enjoy with a squeeze of fresh lemon juice for added flavor.

👉🏼The Ultimate Guide to Warming Foods in Ayurveda

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:

1. In a large pot, heat olive oil over medium heat. Sauté onions until translucent.

   
   

2. Add garlic and cook for another minute.

   
   

3. Stir in quinoa, broth, thyme, salt, and pepper. Bring to a boil.

   
   

4. Reduce heat and let simmer for 15 minutes, then add chopped kale.

   
   

5. Continue cooking until quinoa is fluffy and kale is tender.

   
   

6. 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:

1. Heat olive oil in a pot over medium heat. Sauté leeks until soft.

   
   

2. Add potatoes and broth, bringing it to a boil.

   
   

3. Lower the heat and simmer until potatoes are soft, about 20 minutes.

   
   

4. Use an immersion blender to puree until smooth.

   
   

5. Stir in cream or coconut cream, seasoning with salt and pepper.

   
   

6. Serve hot, garnished with fresh chives for a burst of color.

   
   

6. Beet Soup

This stunning beet 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:

1. In a pot, heat olive oil and sauté onions until soft.

   
   

2. Add beets, stirring for a few minutes before adding vegetable broth and thyme.

   
   

3. Bring to a boil, then reduce to a simmer.

   
   

4. Cook until beets are tender, about 30 minutes.

   
   

5. Blend until smooth and season with salt and pepper.

   
   

6. 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:

1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and garlic until soft.

   
   

2. Add lentils, broth, cumin, salt, and pepper.

   
   

3. Bring to a boil, then reduce heat and let simmer for 30-40 minutes until lentils are tender.

   
   

4. Optionally, use an immersion blender to partially blend for a creamier texture.

   
   

5. 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:

1. In a pot, heat olive oil and sauté onions until soft.

   
   

2. Add tofu and curry paste, cooking until the tofu is slightly browned.

   
   

3. Pour in vegetable broth and coconut milk, bringing it to a boil.

   
   

4. Stir in mixed vegetables, simmering until they are cooked through.

   
   

5. 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

2. 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?
   

3. 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.
   

4. 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 Vata Season

Warm, nourishing, easy to make-easy to digest Vata balancing recipes offer a perfect means to adapt to the cooler temperatures of Vata season while giving you Ayurvedic soup ideas. These recipes showcase a variety of tastes, textures, and food as medicine benefits.

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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MEET VEENA: YOUR AYURVEDIC GUIDE

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.

Veena individualizes treatment plans to each person, rather than offering a one-size-fits-all approach, so it fits your life and becomes woven in your lifestyle, naturally.