Volume IV
Soups
Soup is where Western and Ayurvedic kitchens meet most easily: warm, liquid, easy to digest, endlessly adaptable. Every soup here starts with a 'Western tadka' — herbs and seeds warmed in ghee or olive oil — instead of onion and garlic, and can be blended smooth for anyone who finds chewing difficult.
| No. | Recipe | Region | Best season | kcal | Protein (g) |
|---|---|---|---|---|---|
| 2.01 | Carrot, Ginger & Fennel Velouté | French | Vata season (autumn – early winter), All year | 154 | 4.8 |
| 2.02 | Butternut Squash & Sage Soup | British & Irish | Vata season (autumn – early winter) | 167 | 3.8 |
| 2.03 | Sattvic Minestrone with Ditalini | Italian | All year | 196 | 9 |
| 2.04 | Split-Pea & Celeriac Soup | Central European | Kapha season (late winter – spring), Vata season (autumn – early winter) | 183 | 9.5 |
| 2.05 | Asparagus & Pea Spring Soup | French | Kapha season (late winter – spring) | 110 | 5.4 |
| 2.06 | Zucchini & Basil Summer Soup | Italian | Pitta season (summer) | 105 | 3.6 |
| 2.07 | Red Lentil & Lemon Soup | Middle Eastern | All year | 221 | 11.7 |
| 2.08 | Lemon, Rice & Tahini Soup | Mediterranean | All year | 132 | 3.4 |
| 2.09 | Sattvic Beetroot Borscht | Central European | Vata season (autumn – early winter), Kapha season (late winter – spring) | 134 | 4 |
| 2.10 | Parsnip & Pear Soup with Nutmeg | British & Irish | Vata season (autumn – early winter) | 184 | 2.9 |
- Vol IV · 2.01
Soups
Carrot, Ginger & Fennel Velouté
Inspired by Potage Crécy
WesternFrenchVata seasonAll year- Gluten-free
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
154 kcal4.8 g proteinSmoothView recipe → - Vol IV · 2.02
Soups
Butternut Squash & Sage Soup
Inspired by Autumn squash soup
WesternBritish & IrishVata season- Vegan if oil replaces ghee
- Gluten-free
- Nut-free
- Vata
- Pitta
- Kapha
167 kcal3.8 g proteinSmoothView recipe → - Vol IV · 2.03
Soups
Sattvic Minestrone with Ditalini
Inspired by Minestrone
WesternItalianAll year- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
196 kcal9 g proteinSoft pieces in brothView recipe → - Vol IV · 2.04
Soups
Split-Pea & Celeriac Soup
Inspired by Dutch erwtensoep (vegetarian)
WesternCentral EuropeanKapha seasonVata season- Vegan if oil replaces ghee
- Gluten-free
- Nut-free
- Vata
- Pitta
- Kapha
183 kcal9.5 g proteinThick, smoothView recipe → - Vol IV · 2.05
Soups
Asparagus & Pea Spring Soup
Inspired by Potage printanier
WesternFrenchKapha season- Vegan if oil replaces ghee
- Gluten-free
- Nut-free
- Vata
- Pitta
- Kapha
110 kcal5.4 g proteinSmoothView recipe → - Vol IV · 2.06
Soups
Zucchini & Basil Summer Soup
Inspired by Zuppa di zucchine
WesternItalianPitta season- Gluten-free
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
105 kcal3.6 g proteinSmoothView recipe → - Vol IV · 2.07
Soups
Red Lentil & Lemon Soup
Inspired by Shorbat adas
WesternMiddle EasternAll year- Dairy-free
- Vegan
- Gluten-free
- Vata
- Pitta
- Kapha
221 kcal11.7 g proteinSmoothView recipe → - Vol IV · 2.08
Soups
Lemon, Rice & Tahini Soup
Inspired by Greek avgolemono (egg-free)
WesternMediterraneanAll year- Dairy-free
- Vegan
- Gluten-free
- Vata
- Pitta
- Kapha
132 kcal3.4 g proteinCreamyView recipe → - Vol IV · 2.09
Soups
Sattvic Beetroot Borscht
Inspired by Ukrainian–Polish borscht
WesternCentral EuropeanVata seasonKapha season- Gluten-free
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
134 kcal4 g proteinSoft piecesView recipe → - Vol IV · 2.10
Soups
Parsnip & Pear Soup with Nutmeg
Inspired by Winter root soup
WesternBritish & IrishVata season- Gluten-free
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
184 kcal2.9 g proteinSmoothView recipe →