Root Vegetable & Grain Soup for Nourishment & Strengthening of the Lower Body

Prep Time 20 mins
Course Soup
Servings 8

Ingredients
  

  • 2 celery root Vata - Pitta 0 Kapha - -
  • 2 parsley root Vata - Pitta 0 Kapha - -
  • 4 carrots Vata - Pitta 0 Kapha - -
  • 1 white onion Vata - - Pitta + Kapha -
  • 1 turnip Vata + Pitta + Kapha - -
  • 1 medium leek Vata - Pitta 0 Kapha -
  • 1 daikon Vata + Pitta ++ Kapha - -
  • 1 / 2.2 kg. / lbs. veal meat cut to medium cubes (optiona(Vata - - Pitta ++ Kapha ++)
  • 5 Tbs. cold pressed sesame oil Vata - - Pitta ++ Kapha 0
  • Himalayan salt Vata - - Pitta 0 Kapha +
  • 2 5 cm long pieces Kombu seaweed, soaked in water for softening (Vata - Pitta 0 Kapha +)

Instructions
 

  • Cut all ingredients to medium-large cubes.
  • In a thick bottomed cooking pot, fry the meat in sesame oil until the cubes are evenly seared.
  • Season with salt and pepper.
  • Fry the veal in two rounds and set the meat aside.
  • In the same unwashed pot, put the vegetables and seaweed and mix for 2 minutes.
  • Add the meat, cover with water and cook for 3-4 hours.
  • Serve in a deep serving bowl with a tsp. of barley miso (if the soup is without meat) and a generous handful of chopped greens.

Notes

Optional additions:
It is possible to use other parts of animal protein. When using lamb leg, beef bones, fish heads and chicken or beef kidneys - add tomatoes.
For Vata & Pitta: Cook the soup with 1/2 cup bulgur.
For Pitta & Kapha: Cook the soup with 1/2 cup brown rice or barley groats.  Put all the ingredients in the pot. Cover with water, bring to boil, cover and cook for 4 hours. This option skips frying the meat.

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