By Lorien Waldron.
2 Tbsp. ghee or coconut oil
2 tsp. cumin seeds
1 tsp. coriander seeds
1⁄2 a knob of ginger, finely chopped 1 red onion, finely chopped
1 clove of garlic, crushed or finely chopped 3 cups pumpkin, cut into small cubes
2 medium zucchinis, finely chopped
2 cups finely chopped celery
1 handful green beans, chopped into small pieces
1 medium piece of broccoli, chopped into small pieces 1.5 litres of water
2 tsp. sea salt
A few cracks of black pepper to taste and 1 cup freshly chopped coriander
1 Warm ghee or coconut oil in a saucepan on medium heat then add dry spices: cumin, coriander and fennel seeds. Stir to lightly toast the spices for 2-3 minutes or until they start to sizzle.
2 Add fresh ginger, red onion, garlic and turmeric powder. Sauté for 2-3 minutes until the onion becomes soft.
3 Add pumpkin, zucchini, celery, green beans and broccoli. Stir and pour 1.5 litres of boiling water from the kettle into the pot and cook on medium heat for approx 25 minutes until the pumpkin is soft and the vegetables are cooked.
4 Turn the heat off, add sea salt, black pepper and
a small handful of fresh coriander. Serve in your favourite soup bowl with garnish of fresh coriander.
About the author
LORIEN WALDRON is an Ayurvedic health and lifestyle consultant, yoga and cooking teacher with a passion for organic wholefood, plant-based nutrition, digestion and intuitive eating. She is the founder of www.wholesomelovinggoodness.com and this recipe is from her new eBook, ‘Simple Ayurveda in the Kitchen – a guide to wholesome cooking and eating, the simple ayurvedic way!’ Available on her website.