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Sivananda yoga classes in Brussels


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Vegan spicy winter soup

It’s still pumpkin season for a little longer & I absolutely love this soup which is very filling and spicy so just perfect to warm you up on a cold day as today. You can eat it with the noodles, with quinoa or even with some (home-made) corn or sourdough bread. This recipe serves 3 to 4 portions. 

Ingredients

  • 40 g ginger root
  • 1 chili pepper or hot pepper
  • 500 gr pumpkin
  • 1 leek
  • 2 carrots
  • 200 g white cabbage
  • 200 ml coconut milk
  • 800 ml filtered water
  • juice of 1/2 lemon
  • 200 g chickpeas (precooked)
  • 50 g wok noodles
  • 2 tsp curry powder or garam masala
  • 1 bunch of fresh cilantro
  • Coconut oil
  • Salt & pepper to taste
  • (1 onion)

 

Preparation

  • Peel the onion and the ginger.
  • Cut the pepper in half and remove the seeds.
  • Put the ingredients into a food processor; add 4 tbsp of olive oil and a little salt, mix until obtaining a creamy mixture.
  • Prepare the vegetables: peel the pumpkin and cut into pieces, cut the leek into rings and carrots into small pieces. Chop the cabbage & wash the vegetables.
  • Heat the coconut oil in a wok and add the garlic/ onion/ pepper mixture. Let it simmer for 2 minutes.
  • Add the pumpkin, carrots, cabbage and leek to the mixture.
  • Let it all simmer for a couple of minutes, then add the curry/ garam masala.
  • Pour the coconut milk, a little lemon juice and 800 ml water to the wok. Bring the soup to a boil.
  • Add the chickpeas, noodles and possibly a little bit more water. Cook the vegetables until well done.
  • Add seasoning to taste & add the cilantro just before serving.

Source: © Cookbook Donderdag Veggiedag by Miki Duerinck et Kristin Leybaert – 2012, page 106

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Yogi recipe: vegan yellow lentil & pumpkin soup with quinoa

This is an ideal meal when you are pressed for time and still want to eat a healthy and filling meal: right after your yoga practice or at lunch for example. The soup can be eaten as a full meal on its own or served with a cooked grain (quinoa, millet, …), potatoes from the oven, some bread or chapatis, … You can also choose to eat it with seasoned and stir fried or oven-baked tofu or tempeh. Use your imagination to adapt it to your favorite tastes with some chili, some other herbs or spices of your liking.

Ingredients

  • 2 cups of chopped up pumpkin
  • 1 cup of yellow (brown, orange, …) lentils
  • 0.5 cup of other seasonal veggies
  • 3 cups of filtered water
  • 1 or 2 cm of ginger root
  • 1 tbsp of mustard seeds
  • 0.5 tbsp of coriander seeds
  • 2 bay leaves
  • 2 tsp of turmeric powder
  • 1 tsp of garam masala (or curry) powder
  • Salt & pepper
  • (Coconut) oil
  • Fresh parsley

Preparation

  • Wash the vegetables & cut in ~2cm cubes.
  • Peel the ginger root & grate it or cut it in small bits.
  • Thoroughly rinse the lentils until the water runs clear.
  • Heat some (preferably coconut) oil in a frying pan (wok).
  • Add the mustard & coriander seeds; wait until they ‘pop’. 
  • Add the ginger root; stir for 2 minutes.
  • Add the garam masala & turmeric powder; stir for another minute. 
  • Add the pumpkin and other seasonal vegetables of your liking (I added some celeriac); stir fry for a couple of minutes. 
  • Add the lentils; stir fry for another 2 minutes.
  • Add the filtered water & the bay leaves; leave it to boil.
  • When it boils, lower the heat & let it simmer for approximately 25 minutes or until the vegetables and the lentils are tender. 
  • You may have to add some water depending whether you want a soup or more thick sauce type of dish. 
  • Add salt ONLY at the end (as it’ll prolong cooking time) & season with pepper. Take out the bay leaves before serving & serve with the fresh parsley on top.

Serving suggestion
Serve with quinoa, millet or some other whole grain you like.

pumpkin lentil soup


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Yogi recipe: vegan pumpkin carrot soup

I love making soup, it’s very easy & satisfying as you can make lots with little effort. You can combine it with quinoa, rice, bread, …  to have a very filling main meal. Every season has its distinct vegetables to enjoy different types of soup all year round. I often just use one or two different veggies in a recipe and don’t even bother to use broth. I prefer to use spices, such as turmeric, cumin, paprika and Herbamare salt & black pepper as well as fresh herbs to bring out the taste of the veggies.

If like me, you always make way too much soup, then surely don’t hesitate to freeze the left-overs in portion sizes to have some nice food readily available to take to your work or for some other good reason.

This recipe is for approximately 10 servings & ready in ~35 minutes

Ingredients

  • 1 kg chopped pumpkin
  • 1 kg carrots
  • 1 piece of fresh ginger
  • 250ml Provamel Bio Soya Cuisine cream or coconut milk
  • 3 l (filtered) water
  • 70 g vegetable stock powder (to taste/ optional)
  • Fresh coriander
  • Black pepper & Herbamare/ Sea or Himalaya salt

Pumpkin carrot soup

Preparation
Cut the pumpkin and carrots into cubes. Peel the ginger and cut it into pieces or grate it.
Place all vegetables in a large pot. Add the water and bring to the boil.
Add the stock powder. Let it simmer on low heat until the vegetables are tender.
Remove the pan from the heat source and mix the soup with a blender.
Season with pepper & salt. Add the Soya Cuisine cream or coconut milk and stir well & let it simmer a little longer. Finish with a few coriander leaves.

TIP
If you buy organic produce, you can leave the skin of the pumpkin & carrots on (less work!), just make sure to wash them well (optional: use a vegetable brush).