Yog Sadhan Ashram of Chicago

Please enjoy this recipe from Louella! It’s filled with nutritious raw vegetables and tasty spices. A great soup for the summer!

Ingredients:
Two Large Carrots, Cut into One to Two-Inch Pieces
Two Large Celery Stalks, Cut into One to Two-Inch Pieces
Two to Three-Inch Piece of a Medium-Size Zucchini
Two to Three-Inch Piece of a Medium-Size Yellow Squash
One-Third of a Sweet Red Pepper
One-Third of a Sweet Yellow or Orange Pepper
Approximately One-Half Cup of Fresh Tomatoes, Quartered with Skin On
One-Half Jalapeno, Seeded, Optional
Two Tablespoons of Tomato Paste
One-Quarter Cup of Olive Oil
Purified Water, Slightly Warmed – Do Not Boil!
Two to Three Rapunzel Vegan Vegetable Bouillons
Two Tablespoons of Fresh Parsley
Several Leaves of Fresh Basil
One-Half Teaspoon of Herbes de Provence
Organic Trocomare Spicy Herb Seasoning Salt by A. Vogel
Ground Pepper

Recipe:
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This quick and easy recipe with tons of flavor comes from Bharti. It is very nutritious and takes less than 15 minutes to prepare.

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We’ve received many requests from recipes following the article on sattvic food posted last month. If you’ve ever been to the Ashram, you certainly know about the many talented chefs we have cooking sattvic and delicious food! So we’re very excited to begin sharing recipes from the Ashram community with the world!

Our first recipe is from Acharya Hersh Khetarpal. It is a simple yet hearty barley and vegetable soup. Enjoy!

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