Benefits of Ginger, a Soup Recipe and Indian Vegetarian Take out Dates!

 

This is the season for hearty, warm soups and ginger.  The Food Section of the Washington Post had all soup recipes a couple of weeks ago.  Here is another soup recipe, replete with fresh ginger.  A couple of the spices in the Churna (which is used in the soup recipe) need to be purchased at an Indian grocery store.  If you cannot get hing (asafoetida) you can substitute with a pinch each of onion powder and garlic powder, although they do not have the beneficial effects of hing.  You can substitute yellow mustard seeds for fenugreek seeds.

 

Ginger is one of the  best spices, sometimes called the “universal” medicine because it helps with so many things.  It is hot and pungent and stimulating for both digestion and circulation. Both fresh and dry ginger kindle digestive fire and improve digestion, absorption and assimilation of food.  Ginger is also helpful in alleviating colds and coughs and relieving congestion.  It has  been shown to help relieve motion sickness and all types of nausea. Ginger  also helps to reduce inflammation, especially with arthritis.     To stimulate agni, our digestive fire, chop a small piece of fresh ginger, about 1/2 teaspoon, add a pinch of salt and an optional squirt of lemon or lime and eat it 10 to 20 minutes before a meal.  

 

If you live near Silver Spring, MD and would like a home cooked meal but are tired of doing all you own cooking, I am preparing Indian Vegetarian Take out Meals. I have one opening this coming Tuesday, the 9th of February and two slots available on Friday, February 19th.   If you are interested in either of these dates, or for a meal in the next month or two,  please send me an email at dhelfeld@starpower.net.

Ginger, Carrot and Sweet Potato Soup with Greens

1T ghee

1 T minced fresh ginger root

1 large shallot or ½ onion, diced

2 large or 3 medium carrots, cut in half and sliced

1 large sweet potato

 4 c vegetable broth

¾ to 1 t salt

1 c whole milk (may substitute a non-dairy milk)

¾ t vata churna, or more to taste (an Indian spice mix for fall and early winter)

dash or 2 of freshly ground nutmeg

2 to 3 c chopped greens, spinach or kale

freshly ground pepper

 Melt ghee in a medium to large pan.  Add the shallot/onion and sautee until the onion is transulcent, then add the ginger and sautee for another minute or two, stirring frequently.

Add the carrot and sweet potato, the salt and 2 cups of broth, bring to a boil, then simmer, covered for 25 to 30 minutes until the vegetables are tender.

 Meanwhile cook the greens in the other 2 cups of broth, simmer for a few minutes for spinach and 5 to 8 minutes for the kale, until tender.   Remove the greens and set aside, saving the broth.

Check the liquid with the simmering vegetables and add 1 or more cups of the broth.

 When the vegetables are done, turn off the heat and let sit for a few minutes.  Add the milk and the vata churna and puree using an immersion blender.  (If you do not have one, you can transfer all to a regular blender and then put it back in the soup pot.)  Reheat, adding nutmeg and more broth as needed, stirring frequently.    Then add the greens and cook a few minutes more until hot.  Grind fresh pepper into each bowl to taste. Serves 3 for main course.

 

Vata Churna

 Churna means powder in Sanskrit, and churnas are mixtures of a variety of spices.  Grind the spices that are whole (I use an electric coffee grinder that is dedicated to spices), and mix them well with the powdered spices.   Store in a glass jar with a tight fitting lid at room temperature out of the sunlight.  You can make more or less of the mix, but use the same proportions.

 1 T cumin seeds

1 T coriander seeds

½ to 1 T fennel seeds

1 T fenugreek seeds

 1T turmeric powder

1T ginger powder

1 t asafoetida (hing)

 Grind the seeds and put in a glass jar along with the other spices.  Stir to mix and store in a dark place.  Use with kitchari, dal, rice or vegetable dishes.