Soups & Stews for Fall
Ayurveda tell us that soups and stews are the best foods for fall. Intuitively, most people begin to crave soups and stews once the weather turns cold. Is it just that soups feel warm and cozy on those chilly fall and winter days?
Our bodies have a natural intelligence around what they need to stay healthy and in balance. If we are aware and can tune into that intelligence, warmth is just one part of why we are drawn to soups this time of year.
Fall and winter weather aligns with the qualities of vata in Ayurveda. Those qualities are: cold, dry, rough, mobile, and light. (Think about a chilly, windy day.) Opposite qualities bring balance, so meals that are warm, wet, soupy or smooth and provide dense nourishment help balance out the qualities we experience outside in nature.
There are nearly limitless combinations you can enjoy with seasonal vegetables, grains, and your favorite proteins, so you don’t need to worry about being bored. Check out the ideas and inspiration below to keep yourself grounded and balanced this season!
Cabbage and lentil soup (no recipe) made with the last of the tomatoes from my mom’s garden…in October!
Keep it simple: I never use a recipe when I make soup. I start by sautéing some combination of leeks, celery, fennel, carrots, and grated ginger in some kind of oil or butter. Then, I add a few powdered herbs and let everything get fragrant. Next, I add the main ingredients whether that be squash, lentils, potatoes - whatever the type of soup I’m going for is - and salt. Stir all of that up, and then add water. Usually about 4 cups of water for every cup of the base ingredient. Keep in mind: you can start with less water if you like thick soups, then add more if you want to thin it out. Bring everything to a boil, then simmer until ingredients are tender or done to your liking. If you’re going for a creamy soup, you may need to puree some of your ingredients in a blender. I promise, it can be that simple.
If you feel you need a recipe, check out some of the ones at the Ayurvedic Institute.
Take a break from soup and make a saucy dish and serve it over your favorite grain. Check out my recipe for Carrot Lentil Curry.
Make a soupy grain by adding more water and a vegetable while cooking it.
I recently made bulgur with some roasted kabocha squash. Start with a 3:1 ratio of water to grain and add more as needed to reach the consistency you’re looking for. I spiced this with cumin, coriander, fennel, ginger, garlic, and clove. It was delicious!