kitchen sink soup

Autumn is just around the corner, and with it we begin to see a shift in the external environment. The long, hot days of summer are coming to a close, and this soup is the perfect welcome for the shorter, colder days of fall.

This recipe for kitchen sink soup allows for flexibility in terms of which veggies to add to the pot. Essentially, you may put any veggies on hand into the soup; everything but the kitchen sink. Use this recipe as a way to empty out your produce drawer!

This soup is a Vata-pacifying take on a classic veggie + lentil dish. The veggies will help to ground energy, while 8 spice works to counter the qualities of Vata. 8 spice is a must for every Ayurvedic kitchen, especially in the fall. It’s heating, grounding, and oily qualities counter the cold, light, and dry qualities of Vata.

It’s easy on digestion and will work to support the proper function of Agni.

Ingredients

2 TBS ghee
½ yellow onion, chopped
2 stalks celery, chopped
2 potatoes (mix red and gold to add color), chopped into 1-inch pieces
2 carrots, chopped
2 ½ tsp Italian seasoning
2 ½ tsp 8 spice
6 cups vegetable broth
1 cup red lentils, rinsed well
1 handful fresh bitter greens (swiss chard, kale, collard greens), chopped into 1-inch pieces
¼ tsp Himalayan mineral salt
¼ tsp fresh ground black pepper

Method

Add ghee to a large pot and sauté onion until translucent, about 5 minutes.
Add veggies, Italian seasoning, salt, pepper, and 8 spice, and sauté for 2-3 minutes.
Once the mixture becomes aromatic, add the lentils and broth and bring to a boil.
Cover and simmer on low heat for 20 minutes, or until veggies are tender.
Add greens, cover again, and simmer for another 5-10 minutes.
Once cooked, ladle into a bowl and sprinkle with 8 spice.
Serve alongside fresh baked bread or braised greens.

*makes approx. 4 servings