Most soups are saved for winter. At Hale Pule, regardless of the season, soup finds its place as part of the balance bowl.
Sweet potatoes are nourishing and grounding in nature, building body tissues. Cooked cucumbers add a cooling quality without the rawness that weakens agni. Together, they create a fragrant soup that kindles agni, or digestive fire, while staying cool enough for summer months.
Augmenting
Serves: 2
Preparation Time: 30 minutes
You’ll Need:
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2 tsp ghee
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⅓ tsp mineral salt
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½ tsp cinnamon or ¼ inch cinnamon stick
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½ tsp cardamom seeds or powder
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2 whole cloves
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2 tsp raw carob powder
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1 small to medium sweet potato, chopped
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1 small cucumber, peeled with seeds removed and chopped
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Water as needed
Here’s How:
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Heat ghee in a pan over medium heat. Add salt, cinnamon, cardamom, cloves and carob, simmering until aroma is present.
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Add chopped sweet potato and stir to cover in spices and ghee. Add water and cover to gently cook until ¾ done, 5-10 minutes depending on the size of your pieces.
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Add cucumber, let it steep in the warm liquid until tender and a knife goes in easily.
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Cool enough to blend and add water if needed for desired consistency.
Tips and Substitutions:
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The cucumber will add liquid so you may not need much water.
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This soup goes well with Chinese cabbage cooked with cumin, fenugreek, and cardamom, served with stove top bread and buttermilk.
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Remember to keep 60:40 augmenting to extractive proportions for adults and a higher ratio of augmenting to extractive foods for kids.