SC Vata Churna Vegetable Soup

A calming, nourishing lunch – batch-friendly and perfect for freezing.

While soup is easy to prepare, it often involves a lot of chopping. So when I make a batch, I always size up and set aside a few freezer portions. It’s one of the most convenient and nutritious lunch options - especially for office days.

Vata Churna is an Ayurvedic spice blend traditionally used in soups, stews, rice dishes, or sprinkled over roasted vegetables. It’s designed to promote calmness and balance - perfect for a soothing midday lunch.

Ingredients:

• 1 tablespoon ghee or olive oil

• 2 teaspoons Vata Churna spice mix

• 1 large carrot, diced

• 1 medium sweet potato, peeled and diced

• 1 courgette, diced

• 2 leeks

• 1 butternut squash, diced

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 1 teaspoon grated ginger

• 1.5 litres vegetable stock

• salt to taste

• Freshly ground black pepper to taste

Instructions:

1. In a large pot, heat the ghee or olive oil over medium heat. Add the Vata Churna spice mix and cook for 1-2 minutes until fragrant.

2. Add the chopped onion, garlic, and ginger. Sauté for 2-3 minutes until the onion is translucent.

3. Add the diced carrot, sweet potato, courgette, leeks and butternut squash. Stir to coat the vegetables with the spices.

4. Pour in the vegetable stock. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 20 minutes or until the vegetables are tender.

5. Taste and adjust seasoning with salt and pepper.

6. This makes 6-8 portions and freezes well.

Tip: Vata Churna usually contains ginger, cumin, coriander, turmeric, asafoetida, fenugreek, fennel, and cinnamon. You can find it in health food shops or mix your own version at home.