Ingredients of Mixed Vegetable Soup

Eight cups of water

Four cups of mixed vegetables (green beans, carrots, cabbage etc.)

Six whole peppercorns

One teaspoonful of cumin seeds

One inch piece of cinnamon stick

Ten cloves

Two tablespoonful of ghee

Ten cardamom pods

Half teaspoonful of salt

Method of Mixed Vegetable Soup
Wash and cut the vegetables into small pieces. Put a soup pot on medium flame and then add water and the vegetables and cook then until they are soft. Keep it in a separate bowl. Next grind cumin seeds, peppercorns, cinnamon stick, cardamom pods and cloves. Heat another soup pot on medium flame and add ghee and add the ground spices. Add the vegetables and four cups of broth. Boil for two to three minutes. Put salt and stir and serve hot.

Vegetables have a calming or stimulating effect on the doshas when eaten separately. Carrots pacify vata and kapha but may aggravate pitta. Cooking vegetables together and with the other ingredients make a soup that is tridoshic. Mixed vegetables soup help in improving digestion and also works as an appetizer.