Serves 4

I love this soup, especially as flu, colds and sore throats start to sneak up on us. This is a very soothing meal and the ginger goes a long way in helping to open up chest and sinuses. You can easily adapt it according to what’s in your fridge, so have fun changing up and experimenting with different veggies. Below is my favorite version.

INGREDIENTS

8 oz. buckwheat soba noodles, cooked as per packet instructions

2 tablespoons olive oil

1/4 teaspoon hing/asafoetida (a spice found in Indian grocery stores)

2 inch piece of ginger, cut into julienne strips or grated

1 cup carrots, cut into thin strips

1-2 stalks of celery, coarsely chopped

1 bunch kale, washed and cut into 1/2 inch strips

8 cups vegetable stock or water

2-3 tbsp low sodium soy sauce (or as per taste)

Salt if needed, to taste

DIRECTIONS

Cook and drain the noodles, rinsing lightly with cold water. Set aside.

In a large sauce pot, heat olive oil on medium heat. When fully heated, add asafoetida and ginger and mix for a few seconds. Then add carrots and celery and sauté for 1-2 minutes.

Add kale, vegetable broth and soy sauce and bring to a boil. Once boiling, lower the heat and simmer for 10 minutes or until veggies are tender.

Divide the noodles among soup bowls.

Ladle the hot soup on top of the noodles.

ENJOY!

Vegan Notes:

• Completely Vegan

Gluten-Free Notes:

• Completely Gluten Free

Ayurvedic Notes:

• Depending on your Ayurvedic body constitution (dosha), you can switch out the vegetables or grain depending on what suits your body type best

This recipe comes courtesy of Kajal Dhabalia, a long-time disciple of Shri Anandi Ma and one of the main cooks for retreats and other events at the DYC Center in Antioch, CA For many more recipes and interesting reading, be sure to check out Kajal’s blog at www.wholesomesoul.com