This recipe is inspired by a recent holiday in an Ayurvedic resort in the Alps, where I not only had an a,axing relaxation time, but also tasted some of the finest in vegetarian cooking. Their chef is Indian, and he is a master in his field. I am delighted, and short of words to describe his skills. The following recipe is inspired by his kitchen, even if it sprang from my own mind. It is a healthy soup that can be taken for dinner and is suitable for all Ayurvedic doshas.
120 grams of wild garlic leaves, chopped
2 onions, chopped
75 ml soybean cream or cooking cream
1 quart vegetable soup
1/2 tsp whole cumin seeds
1/2 tsp brown mustard seeds
1/2 tsp Ajwan seeds
1/2 tsp crushed Chillies
1 tbsp Ghee (butter fat)
Fresh herbs: Sage & Rosemary
To begin, heat up the Ghee in a pot and put in the spices – cumin, mustard and Ajwan seeds – and roast them until lightly brown. Add the onions and lightly sear them. Add two tbsp of water, add the wild garlic leaves and cover up and simmer for a minute or two. Add the soup and let it sit for two minutes. Now add the chillies, the cream and the herbs and bring to a boil. If desired, add some corn starch to make the soup thicker. Blend the soup with a blender, and add salt, pepper and a few drops of sesame oil for taste. Serve immediately.
If desired, you can top the soup with a pan-seared tiger prawn. Tastes terrific.