Pacify Vata Dosha with this Harvest Soup


It is the Fall Harvest Season and the abundance of squashes and root veggies and gorgeous colourful, warming, earthy food’s make for a delicious soup; and this soup is perfect to pacify vata dosha & add soothing warmth for vata season.

Being a pitta vata type, entering into vata season can be a bit hard on my body and system. So to deal with this change in weather and help ease into falls cool and windy demeanor, I have been reinforcing and strengthening my constitution with yummy foods and soups to warm my belly and bones. Please read my post How to find calm and be grounded during the whirlwind of Vata Season?

I love soups and am quite happy to eat soup daily. It is warming, adds moisture to my system and is nourishing. There is something very comforting about sitting and enjoying a hot bowl of soup on a cool autumn day or evening.  And what makes it even more enjoyable are the colours and fragrance of this fall season.

Fully enjoying your meal can be quite meditative and calming for vatas mind. When vata is imbalance, food and eating may be a bit sporadic, time isn’t taken to eat and enjoy your food. Meals may be missed or rushed or eaten while on the go. Snacking and inconsistent eating and can add to vata’s stress and anxiety.

Creating an environment and giving yourself time to sit and eat without working or multitasking, or rushing can do a world of good for vata’s and help find balance this time of year for all doshas types. 

It is important to make the time to eat. Sit and be in full awareness of what you are doing. Mindfully eating. If you can do this in Maun (silence), that would be even more supportive for vata’s active mind. 

Savoring and fully experiencing your meal with gratitude knowing that every single bite and taste is nourishing you, will be balancing and create a meditative experience and will calm both vata’s mind and body 

Ayurveda is all about living in harmony with nature and it’s elements. The stress of wondering what to do is gone if you bring your awareness to nature, the foods being harvested in each season. Nature has done the work for us!  Nature has provided for us these wonderful nutrient dense and grounding foods to eat that will help prepare us for the cold months ahead and give the warmth, density, moisture, and nutrients to stay healthy and live harmoniously with the season.


haul from the market
This Photo is from the blog “He Cooks She Bakes”

This Harvest Soup is most delicious and is made up of some delicious fall treats. The main taste of this soup is the sweetness of Butternut Squash. It is smooths and melts in your mouth leaving that bit of sweetness on the tongue. Which is very comforting. The other tones are earthy and warm and grounding with hues of purple sage underneath. To add a bit of weight to this soup I added potatoes with the skins on for extra fibre and texture.  Given I am also a pitta dominant type, I added some Chinese Celery from my garden, both the stems and greens. The beauty of Chinese Celery oppose to the regular celery we find in the grocery stores is that it has a heating and peppery taste. It can be a bit pungent, but that is pacified when cooking. As well, I added fresh Dinosaur Kale from my Tower Garden – visit my page to see pics Tower Garden ~ Grow Green Eat Fresh (facebook page). Kale can be a bit hard to digest, however when cooked in a soup it is perfectly fine in moderation for Vata’s.

For taste I did not add much in extras as I love to taste the flavours of the veggies. So aside from some Leeks, Garlic and the Purple Sage I used Ground Pepper and Himalayan Pink salt Benefits of Himalayan Pink Salt.

When we think of flavours for Vata Dosha, we want Sweet, Sour and Salty. This soup has the sweet and the salt (not salty),  I add little salt while cooking and will use my grinder to crack a bit more rock salt on top after serving.  If you want to add sour to your sweetness, you can always squeeze a little lemon juice on top. YUM!

How to make this lovely creation for yourself?

The recipe is rather quite simple. Most soups truly are. I love the simplicity of cooking and want for my foods to speak for themselves.  This soup will definitely speak to your taste buds and will warm your heart.


What you will need:

1 large clove of garlic or 2-3 small cloves.

1 leek

1 small cooking onion

2 butternut squash

3 medium size white potatoes or yellow Yukon gold potatoes – with skins on. You can peel if you prefer.

3-4 stalks of organic Chinese celery with greens (use regular organic celery with greens if you can not find Chinese celery)

1 or 2 large kale leaves or 4 slender leaves (mine are on the slender side so I used more)

{OPTIONAL} a handful of white navy beans. The white navy beans were from my garden and I did not have to soak them before cooking. If you are using beans, please soak before you add them in the soup.  This is optional for you. I had the beans sitting there so I used them. Beans are hard to digest for vata, but if soaked and cooked well they are generally okay in moderation. Or you may use yellow mung bean if you wish.

3 tablespoons of Olive Oil

a handful of fresh purple sage (I grow my own and they are small leaves, if you can not find purple sage in the grocery store use regular sage leaves 3-4 leaves or more to taste)

4-5 sprigs of fresh curly parsley (or more to taste)

4 cups of sodium free vegetable broth (prefer organic)

1/2 tsp of ground Himalayan pink rock salt or to taste.

1/4 or 1/2 tsp of ground black pepper or to taste.

Let’s Get Cooking

Prepare your veggies. Chop you garlic cloves, leeks and onions.

Warm your soup pot on the stove on medium heat and add the olive oil,  chopped garlic cloves, leeks and chopped onions. Cook while stirring until the onions are clear.

Add 2 cups of water and simmer.

While simmering, remove skins from your butternut squash and slice in half and remove seeds. Cut into cubes. I enjoy a Hearty Chunky Soup with substance, so I tend to chop larger cubes. Cutting on the larger side is also good for kapha dosha or pitta and who may enjoy less broth, and still want the goodness. But you can cut them to your fancy. Mainly you want them large enough so they do not dissolve in the soup.

Placed butternut squash in soup to simmer. While simmering wash and chop your potatoes. And add to soup. At this time you can add the 4 cups of organic vegetable stock.

While your soup is simmering you will soon begin to smell the lovely aromas coming from the pot. Breathe in deeply and savor the moment. Ahhhhhh

Prepare your Chinese Celery,  wash well and chop the stems and greens and add to the soup.

For preparing the kale, you want to wash and remove the stems before chopping. Once the stems are removed, then proceed with chopping and add to the pot.

Add beans (Optional)

Allow for the soup to simmer for a half hour before adding the sage and parsley.

Reduce the temperature to minimum heat and continue simmering stirring every few minutes. Add pepper and ground Himalayan salt. Continue to simmer on low heat.

I tend to simmer my soups for an 1 1/2 or 2 hours sometimes. I love for the flavours to blend and the soup to naturally reduce. You want for the veggies to be soft and easily break apart before eating, as well with the beans, they too should be soft; holding their shape, but soft in the middle.

That is it! Soups On! Enjoy, be warm and nourish your body, mind and soul with the bountifulness of falls harvest!


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