Lemon Potato-Chard Soup

Light and smooth, this purée of Swiss Chard and potato will make you want to eat more greens! I’m not a fan of leafy greens as they tend to be too dry and rough for my vata constitution. But Swiss Chard feels less bitter and more soft than other leafy greens, making it one of the few greens I will eat! The recipe is tri-doshic, vata can increase the lemon juice on their serving.  It can be made vegan/vegetarian if desired.

Serves 2

1 tablespoon sunflower oil
½ onion, chopped
½ -inch ginger root, peeled, chopped
¾ teaspoon cumin seeds
¼ teaspoon turmeric
½ teaspoon crushed black pepper
Pinch ajwain
½ teaspoon Himalayan salt
½ Russet potato, peeled, chopped
4 cups chicken broth (or vegetable)
1 bunch Swiss Chard leaves, stems and middle vein removed and discarded
1 tablespoon lemon juice
pink peppercorn (garnish)
lemon slices (garnish)

In a medium pan, warm the oil over low heat. Add the onion, ginger and cumin seeds. Sauté for 2 minutes. Add turmeric, pepper, ajwain, and salt; sauté for 1 minute. Add the potato and broth. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the potato is soft. Add the Swiss chard. Cover and remove from heat.
Transfer to blender and purée. Ladle into serving bowls and garnish with lemon slices and pink peppercorn. Vata can add extra lemon juice!


For more easy tri-doshic recipes check out The Essential Ayurvedic Cookbook.

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