Vata season (Fall) is one of my favorites because I enjoy soup so much. I remember that as a child, we always had soup as part of our family dinner. Dinner was a creative venture co-created by all the women in my family, each of us with our assigned task. The sounds of the food making along with my mother, grandmother and aunts gossiping about their day added a richness to the food that I still savor as an adult.
Here’s a Tortilla Soup recipe adapted for Ayurvedic use I hope you’ll enjoy! Invite family and friends into the kitchen with you to imbue your nourishment with loving energy.
2 teaspoons ghee
1 cup leeks or red onion, chopped
1 teaspoon Bragg Liquid Aminos or tamari sauce
1 teaspoon black pepper
1 teaspoon chili powder (mild)
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon marjoram
1 cup carrot, cut into bite-size pieces
½ cup green bell pepper, chopped
4 cups of vegetable stock
1 cup corn, fresh or frozen (use organic if possible)
¼ cup roasted red pepper, fresh or from a jar, chopped
2 corn tortillas, cut into 1-inch strips
1 cup fresh avocado, cubed
¼ cup cilantro, chopped
Several sprigs of cilantro with stems (for garnish)
In a large pot, heat 1 teaspoon of the ghee and add the leeks. Add the Braggs, pepper, and other spices. Sauté for 1 minute. Next, add the carrots and bell pepper. Sauté for 2 minutes and then add ½ cup vegetable stock. Continue to simmer 4-5 minutes. Add the corn, roasted pepper, and the rest of the stock. Allow the soup to simmer until the carrots are almost soft.
In a small sauté pan, heat the remaining 1 teaspoon of ghee and add the tortillas. Quickly stir-fry the tortillas until they become crisp. Remove from heat and stir the tortillas into the soup along with the chopped cilantro. Divide the avocado among individual bowls. Ladle the soup over the avocado and garnish with the cilantro sprigs and a squeeze of lime.
Serve immediately and savor the rich flavors and joy of a home-cooked meal.