Warm up this Winter with a delicious soup recipe 

Lunches at the coldest time of the year should always include some spice to keep agni up and keep the circulation and lymphatics mobile.

The most beneficial are ginger, cinnamon, garlic, black pepper and fenugreek.

Pair with hearty grains such as barley; roots and winter greens.

We come to you with a warming recipe that combines all of the Ayurvedic tips for the winter season

• 40 g 1½oz non-dairy butter or coconut oil

• 1 leek sliced

• 2 sticks celery finely sliced

• 2 carrots peeled and diced into 1-2cm pieces

• 1 medium parsnip peeled and diced into 1-2cm pieces

• 1 medium potato peeled and diced into 1-2cm pieces

• 2 bay leaves

• 2 stalks thyme

• 100 g (3½oz) pearl barley

• 1.2 litre (2pt) vegetable broth

• 2 tbsp chopped flat-leaf parsley

• mix of agni spices

1. Heat the butter in a pan and add all of the veg. Cook over a medium heat for about 5 minutes until the veg has just started to soften.

2. Stir in the bay leaves, thyme, pearl barley and stock. Bring to a simmer and cook for about 45 minutes until the vegetables are very tender and the pearl barley is soft.

3. Remove the bay leaves and thyme stalk and stir in the chopped parsley. season to taste and serve hot.

Enjoy!

The content of the intro is from the blog post of Ayurlife, to read the full text visit their website:

The recipe comes from the blog post from The Ayurveda Practice, to read the full text visit their website: