Inspired by: Winter root soup
- Vata seasonOct – Dec in the north
Parsnip & Pear Soup with Nutmeg
- Serves
- 4
- Portion
- 250 ml
- Time
- 35 min
- Texture
- Smooth
- Season
- Vata season (autumn – early winter)
- Dosha
- Vata
- Pitta
- Kapha
Vata-pacifying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Parsnip | 4 medium | 500 g | 2500 g | |
| Pear | 1 large ripe | 200 g | 1000 g | |
| Ghee (cow) | 1 tbsp | 15 g | 75 g | |
| Ginger, fresh | 1½ tsp | 8 g | 40 g | |
| Nutmeg | ¼ tsp grated | 0.2 g | 1 g | |
| Vegetable stock (no onion–garlic, home-made) | 3⅓ cups | 800 ml | 4000 ml | |
| Cow's milk, whole | ⅓ cup + 1 tbsp | 100 ml | 500 ml | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g | |
| Black pepper | pinch | 0.3 g | 1.5 g |
Method
How to cook it
Step 1: Warm ghee with ginger; add parsnip and pear; sweat 5 minutes.
Step 2: Add stock; simmer 20 minutes.
Step 3: Blend with milk and nutmeg.
Step 4: Season.
Nutrition
Per serving, estimated
Low salt · 0.8 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromOnion→Topear for sweetness
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