The following recipe is used in making gallons and gallons of soup for students who attend the annual Kundalni Yoga Summer Solstice celebration in New Mexico. It is served as part of breakfast during the cool morning mountain hours and promotes both mental balance and cleansing. It makes the blood slightly akalaline which is conducive for practicing mediation.
This recipe makes a bunch of soup but you could serve it for a few days if kept in the refrigerator:
Slice:
1 quart potatoes (leave on the skins)
1 quart celery
1 quart onions
Layer in pot with potatoes on the bottom. Fill the pot with water and add salt.
Saute in 1/8 cup of oil or ghee:
2 Tablespoons chile powder
Pinch of cayenne pepper
1 Tablespoon tumeric powder
1 Tablespoon cumin powder
1 Tablespoon coriander powder
Add to soup. Add 1/8 cup minced garlic before serving.
This is spicy strong and you will be able to jump over mountains if you eat it for breakfast for several days!





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