Vegetarian Cuisine

NUTTY PARSNIP SOUP – This easy to prepare, warming and satisfying yet light vegetable soup recipe taken from the Yoga Cook book: Soup Samskaras section was devised by Stephen Cooke, who was a guest chef from Australia. The peanut butter adds body and a nutty flavour to the sweeter vegetables particularly complementing the parsnip. Parsnips are higher in potassium than carrots and a good source of dietary fibre.  Serves 4-6.

Ingredients:

2 carrots, chopped
2 sticks of celery, chopped
3 parsnips, chopped
1 tablespoon fresh thyme or cilantro leaves
1 ½ quarts water
1 to 2 tablespoons crunchy peanut butter
Salt or tamari
Squeeze of lemon juice (optional)

Preparation:

1. Place the vegetables in a large pan with the herbs and water. Bring to a boil, half cover and simmer for 15-20 minutes, until the vegetables are soft.
2. Leave to cool slightly, then transfer to a food processor or blender. Add the peanut butter and blend until smooth.
3. Return the purée to the pan. Season to taste with salt or tamari and add a little lemon juice, if desired. Reheat without boiling and serve at once.

When you meditate, the mind is freed from its distractive nature. – Sri Swami Sivananda