Creamy Zucchini Soup

Creamy Zucchini Soup
A warming soup is the perfect remedy for balancing vata dosha. In this recipe, the baked zucchini is blended to form a creamy base. Alongside the carrots, this provides the augmenting element of the meal. 

Daikon and broccoli are 20% of the extractive part of the 60:40 balance bowl proportions. Daikon is helpful in its ability to break up stagnation and sluggishness due to its bitter quality. The bitter taste softens when cooked, but remains to complete the 6 rasas (tastes) which we aim to include in every meal with Ayurveda.

Augmenting & Extractive    




  • 1-1.5 cups zucchini cut in large bite size pieces (use the larger quantity if you prefer a thicker soup)
  • 2 Tbsp. ghee 
  • ½ tsp dried oregano
  • ½ tsp mineral salt
  • ½ tsp cumin
  • ½ tsp coriander
  • ¼ cup chopped parsley
  • 1 cup chopped carrot
  • 1 cup broccoli
  • ¼ cup shredded daikon
  • Juice from ¼ lime
  • 2-3 cups water  


    1. Place the chopped zucchini in a baking dish with 2 tsp ghee and the oregano. Cover the bottom with water up to ½ the height of the zucchini and bake in the oven at 350F or 190F for 20-25 minutes until slightly soft. 
    2. Heat the remaining ghee in a saucepan with the salt and other spices until the aroma is present.
    3. Simmer the carrots, broccoli and daikon in the spices and parsley.
    4. Blend the zucchini (including the juices) with the lime and water as the base of the soup. 
    5. Add the other veggies and serve as a warm soup with a chapati or stove top bread. 


    • Switch it around! Try baking the carrots and daikon and blending them as the base, and adding the zucchini pieces at the end instead. 
    • If you don’t have access to daikon, this can be omitted from the recipe. We recommend not to replace it with a regular radish as this is too pungent. 
    • Experiment with other fresh herbs in place of parsley such as coriander or basil. 
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