This is a wonderful Pitta-soothing soup to make with seasonal produce. You can use either cucumber or zucchini (courgettes) or a combination. Zucchini is pitta soothing, but not so strongly as cucumber, which has an abundance of the astringent taste. Serve this soup warm or at room temperature. Serving it chilled violates a basic principle of Ayurveda: "all food room temperature or above.
2-3 tbsp chopped mint leaves
1-2 tbsp grated orange peel
8 oz vegetable stock
1 qt plain almond milk (carrageenan free)
(optional) 2 tsp non-alcoholic white wine
salt and pepper to taste
Slice the cucumber or zucchini (courgettes) and steam them in a steamer basket. When they are tender, blend them with the water from the steamer and the other ingredients. Bring back almost to a boil and allow the ingredients to steep and combine flavors (10 - 30 min) Boiling is okay, but it changes the flavor and value of the mint and affects the vitamins in the orange peel. Serve with a sprig of fresh mint in each bowl. For non-vegans, you could add a blob of sour cream in the center of the bowl. Enjoy!
Alakananda Ma M.B., B.S. (Lond.) is an Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.
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