Baby It’s Cold Outside…Make Soup!

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IMG_0522Baby It’s Cold Outside…Make Some Soup!

I know I know. It’s not that long past New Year’s. Everybody’s feeling all cleansey. You’re pushing the green juice hard and trying to avoid things that feel heavy, perhaps. But seriously, you need a little grounding, not just because Ayurveda says so…it’s cold out there! I’m thinking the phrases “Polar Vortex” and “Raw Food/Juice Cleanse” don’t quite make a perfect match. You know what makes a better match? Soup. Or stew. Something with winter vegetables, healthy fats and warming spices.

You could try this one. Or this one. But I’ve got something new for you today too.

I promise you yogis you’ll still be able to find Mula Bandha in the morning. But you won’t have to sit around with a heating pad and 3 blankets to warm up after eating this meal. And, for those of you wishing you were winging away to mother India, at least this will give you a taste of the culture. For a little extra indulgence, try the amazing chickpea crepes for dipping.

Indian Inspired Sweet Dal Soup
Adapted from the Hampton Chutney Company’s basic dal recipe.
Vegan, Gluten Free, Protein Rich, Grounding and Warming

Ingredients:

9 Cups Water
1 Cup Split Mung Dal (Soaked overnight or for 6-8 hours and rinsed, if possible, but optional) or Red Lentils (not soaked)
3 Cups Sweet Potato or Kabocha or Buttercup Squash, cut into bite sized cubes
3 Pitted Medjool Dates or 2 Tbsp Maple Syrup
3-4 Cloves Garlic
1/3 Cup Shredded Unsweetened Coconut
1 Jalapeno Pepper, seeds removed, coarsely chopped
1 ½ Inch Piece Ginger
3 Tbsp. Coconut Oil
1 ½ tsp. Whole Cumin Seeds or ¾ tsp. Cumin Powder
1 tsp. Whole Black Mustard Seeds
Scant ½ tsp Coriander powder
½ tsp Turmeric powder or 1 tsp. grated fresh turmeric
1 Medium Onion coarsely chopped
2-3 Cups shredded Kale or Spinach
½ bunch cilantro, chopped

Directions:

  1. In a large soup pot, combine 8 cups of the water, the sweet potato or squash  and the dal and bring to a boil. Reduce the heat to medium low and simmer until the dal is soft and beginning to break down and the potatoes are soft.
  2. Meanwhile, in a food processor or blender, puree the dates or maple syrup, garlic, coconut, jalapeno, ginger and remaining one cup of water.
  3. Stir the puree into the dal and potato/squash mixture.
  4. In a skillet, heat the coconut oil, then sauté the mustard seeds, cumin, coriander and turmeric until they begin to smell fragrant, then add the onion and cook until soft. Stir this into the soup.
  5. In a separate pan, or in the skillet you used for the onion, sauté/steam/braise the shredded kale until dark green and fairly soft. Stir this into the soup as the last step. OR, use the spinach and just stir it in during the last minute or two to wilt.
  6. Serve sprinkled with the chopped cilantro and salt to taste. Dip the chickpea crepes for added protein and feeling of being in India and eating with your hands!

Chickpea Crepes:

I love these little guys dipped into the soup for a healthier alternative to nan or other bread. You can also just buy papadum and toast them for dipping, but these little crepes are pretty special. They’re also great with eggs, with black beans and cashew “sour crème” and cilantro, or with anything else you’d normally serve on a pancake/blini type item.

Ingredients:

1 Cup Chickpea Flour
1-1 ¼ Cups Water (use the lesser amount first and add more as needed)
1/2 Cup Sliced Almonds, toasted and crushed, or ½ cup almonds, toasted and chopped
1 tsp. salt
½ tsp. garlic granules or 1 clove minced and sautéed garlic
1 Tbsp. Coconut Oil plus more for the pan

Optional: Curry powder or any combination of spices you like from the soup. I generally leave the spices out so I can use the crepes in other things as a plain base if there’s any leftover, but you can really flavor these any way you like.

Directions:

  1. Mix all ingredients in a bowl. The batter should be fairly runny, say the consistency of heavy cream or full fat coconut milk. If it’s too thick add more water. If it’s too thin, add more chickpea flour. I don’t think you can mess up!
  2. Lightly coat a skillet with coconut oil and heat over medium high until hot. You will know when it’s ready if droplets of water sizzle and spit.
  3. Add scant ¼ cups of batter to the pan and cook until bubbles form on the top and the edges begin to dry out, just like a pancake.
  4. Flip and cook on remaining side until golden brown. As with all pancakes, keep an eye on them, use oil as needed to prevent sticking, adjust heat as needed and don’t let them burn.

SERVE and ENJOY!