Sattvic Soups

Recipes contributed by San Jose Nithyananda Vedic Temple Sangha
Tomato Soup
Cauliflower Soup
Celery, Tomato & Carot Soup
Lentil Apricot Soup

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Tomato Soup

INGREDIENTS
2 lb Tomatoes
2-3 tbsp Moong dal
1tsp Rasam powder
Salt to taste

DIRECTIONS
1) Pressure cook tomatoes and moong dal.
2) Puree in a blender.
3) Strain to remove seeds & peel.
4) Pour the mixture into a pan, then add rasam powder and salt.
5) Add water to get the desired consistency. Bring to a boil and simmer for 5-7 minutes.

Serve with butter & croutons.

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Cauliflower Soup

INGREDIENTS
1 cup Cauliflower, cubed
1 quart Milk
3 cups Water
10 Cashews

1 tsp Black Pepper powder
1 tsp Sugar
Salt to taste

¼ Stick Butter
1 tsp Cumin powder
1 tsp Cilantro, finely Chopped

DIRECTIONS
1) Cook cauliflower with milk, water and cashews.
2) Cool, then blend the mixture.
3) Add salt, sugar and pepper and bring to a boil.
4) Add butter and garnish with cumin and cilantro and serve hot.

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Celery, Tomato & Carrot Soup

INGREDIENTS
2 stalks Celery, chopped
2 large Tomatoes, chopped
2 Carrots, chopped
Salt to taste
½ tsp Black pepper powder

DIRECTIONS
1) Cook celery, tomatoes and carrots.
2) Cool, then blend in a blender until smooth. Add water as needed.
3) Add salt and pepper and cook for 5 minutes.

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Lentil Apricot Soup

INGREDIENTS
1 tbsp Oil
1 pinch Asafetida powder
1 cup Lentils
4-5cups Water
1 Tomato

SEASONINGS:
1tsp Cumin powder
1/4tsp Coriander powder
1/2 cup Dried apricots, minced
1tsp Chili powder
1 pinch Black pepper to taste
Salt to taste

1 tbsp Yoghurt
1 tbsp Cilantro, chopped

DIRECTIONS
1) Heat oil and add asafetida.
2) Add lentils and water and bring it to a boil.
3) Lower heat and simmer for 15-20 min.
4) Drop tomato in boiling water for a minute, then put it in ice cold water for a minute. Peel the skin & chop the tomato.
5) Add tomato and seasonings to the lentils.
6) Add water and simmer for 15 minutes or until the lentils are soft.
7) Garnish with yogurt and cilantro.

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