Barley & Cumin Soup
- 3/4 cup barley groats washed (Vata ++ Pitta - - Kapha - -)
- 1 Tbs. cold pressed sesame oil Vata - - Pitta ++ Kapha 0
- 2 tsp. cumin seeds Vata - Pitta + Kapha -
- 1 small red onion Vata - - Pitta + Kapha -
- 1 clove garlic chopped (Vata - - Pitta ++ Kapha 0)
- 3 stalks celery chopped (Vata - Pitta - - Kapha -)
- 7-9 cups water 7 for a thick soup, 9 for thin
- 1 cup green peas fresh or froze(Vata + Pitta - - Kapha -
- 1 potato cubed (Vata + Pitta - - Kapha -)
- 3 carrots halved and sliced (Vata - Pitta 0 Kapha - -)
- 1/4 bunch parsley chopped (Vata 0 Pitta 0 Kapha - -)
- 1 cup green beans cut in two (Vata + Pitta - - Kapha -)
- 1 small slice pumpkin Vata - Pitta - Kapha -
- 3 shitake mushrooms Vata + Pitta - - Kapha -
- 1/2 tsp. ground cumin Vata - Pitta + Kapha -
- 1/4 tsp. freshly ground black pepper Vata - Pitta + Kapha - -
- 1 tsp. Himalayan salt Vata - - Pitta 0 Kapha +
- On a medium flame, heat the oil in a large cooking pot.
- Add the cumin seeds and roast until lightly browned.
- Add the onion, garlic and celery and fry for 3 minutes.
- Pour in the water and bring to boil.
- Add the barley and the vegetables: potato, carrots, shitake and pumpkin.
- Lower the flame, cover and cook for about an hour, until the barley is soft.
- Add the green beans and green peas and cook for 5 more minutes.
- Season with ground cumin, salt, pepper and chopped parsley and close the flame.
For Pitta & kapha: It is possible to combine legumes in the soup. When adding the barley, add 1/2 cup mung beans (after soaking, boiling and straining or sprouted beans) to strengthen the cleansing and drying effect of the soup.