Detoxifying Soup Vata Recipes

Steps:

• Melt 1 tablespoon ghee over medium-high heat in a large, deep sauté pan.
• Add squash, carrot, and onion. Sauté for 7-8 minutes or until all ingredients turn golden.
• Reduce heat to low and add garlic. Continue cooking until vegetables are a rich caramel color, about 10 minutes. Remove from heat.
• In a separate soup pot, add 1 tablespoon of ghee, the ginger, cinnamon, cloves, cumin, and turmeric. Sauté until fragrant.
• Add broth and vegetables to the soup pot. Bring to a low boil over medium heat. Reduce heat to low and simmer partially covered, for 10 minutes, until squash is tender.
• Puree soup in a blender until smooth.
• Return soup to pot, adding coconut milk. Salt and pepper to taste.

Steps:

• Add the chicken, lemongrass, ginger, carrot, celery, shallot, bay leaf, black peppercorns, Thai chile and 1 teaspoon salt to a large Dutch oven or soup pot. Add 6 cups cold water and place over medium heat. Bring the soup to a simmer, skimming off any residue that may come to the top. Reduce the heat to low; cover and cook for 45 minutes or until the chicken is cooked through. Turn off the heat and allow the soup to cool for about 30 minutes.
• Remove the chicken from the soup and shred the meat, discarding the bones and skin. Strain the stock, discarding the solids, and return the liquid to the pot. Add the shredded chicken back into the stock, along with the spinach, and bring the soup to a simmer over medium-high heat. Serve immediately.

Steps:

• Wash the rice thoroughly by rinsing it several times. Drain. Bring the water to a boil in a heavy-bottomed pot. Add the rice, the vegetables, the ginger, cumin and coriander and stir once to mix. Turn heat down to low, cover the pot and let simmer for 60-80 minutes. Add the salt and pepper and mash ingredients against the side of the pot with the back of a ladle. Strain, garnish with the fresh cilantro, and enjoy hot.