Featured Ayurvedic Recipe: Homemade Vegetable Stock
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Homemade Vegetable Stock
Ingredients:
9-11 cups water
2-3 small onions, quartered with skins on
1-2 shallots, skins on
2-3 garlic cloves, skins on
1-2 tsp cumin seeds
2 tsp coriander seeds
1 tsp ground turmeric
Sprig of fresh rosemary
2 bay leaves
2 tbsp fennel bulb fronds, fresh
Leftover veggies (I cut the bottom off a celery bunch and used that along with a fennel bulb, 2-3 well washed carrots that haven’t been peeled, and half an orange bell pepper)
salt to taste
Directions:
1. Add all ingredients to a large soup pot.
2. Bring to bowl and then lower heat to simmer.
3. Simmer for 1.5 to 2 hours.
Doshic Considerations
This Ayurvedic Homemade Vegetable Stock recipe can be tailored to any dosha by following the recommendations listed below.
Vata should use half the amount of onions, shallots and garlic.
Pitta should use half the amount of onions and shallots and eliminate the garlic.
Kapha can use recipe as is.
