Digestive Soup
LIfe has been a little hectic these last weeks and I am a firm believer in the theory that when life feels crazier, more frantic, etc. you should strive to eat more simply.
I developed this soup to satisfy that need for simplicity. The title may be unglamorous, but it is delicious and nutritious and super easy to make.
It’s somewhere between a soup and kitchari and is highly customizable. Feel free to keep what you like and to sub out anything you don’t.
I have only made it in the Instant Pot (IP), but you can absolutely just simmer it on the stove, building as you would a regular soup.
Don’t skimp on the seasonings, whatever you do, they make this soup shine.
I tend to just eat this for all three meals when I make it. I like to eat it with roasted chicken thighs for more protein/density. I roast the chicken thighs in the oven and then shred the meat of one into the bowl before I add the soup.
Why This Soup is Good for Us:
Cumin Seeds (Jeera)
Ayurvedic Qualities: Cumin seeds have a pungent taste (rasa) and light, dry qualities (guna), making them excellent for improving digestion (Agni). They are heating in nature (virya), helping to balance Vata and Kapha doshas. Cumin also has a special post-digestive effect (vipaka) that supports the downward movement of energy (Apana Vata), making it great for reducing bloating, gas, and indigestion.
Digestive Benefits: Cumin promotes the secretion of digestive enzymes and helps break down food efficiently, making it ideal for this digestive soup.
Turmeric (Haridra)
Ayurvedic Qualities: Turmeric is bitter, pungent, and astringent in taste and is known for its heating quality (virya), which balances Vata and Kapha, while mildly aggravating Pitta in excess. Its powerful anti-inflammatory and blood-purifying properties (rakta shodhana) are well-regarded in Ayurveda.
Digestive Benefits: Turmeric supports liver function, aids in the digestion of fats, and reduces Ama (toxins) in the body. In this soup, it helps prevent stagnation in digestion and boosts immunity.
Yellow Split Mung Beans (Moong Dal)
Ayurvedic Qualities: Mung beans are considered one of the most sattvic and balancing legumes in Ayurveda. They have a sweet taste (rasa), cooling energy (virya), and sweet post-digestive effect (vipaka). They are light (laghu) and easy to digest, making them suitable for balancing all three doshas, particularly Pitta and Kapha.
Digestive Benefits: Split mung beans are high in fiber and protein but easy on the digestive system, helping to nourish the body without creating Ama (toxins). They are often used in cleansing diets (such as kitchari) because they are both grounding and light, supporting proper digestion and assimilation.
Digestive Soup
Serves 6-8
2 tbsp ghee or olive oil or sesame oil
1 tsp crushed cumin seeds
1 tsp crushed coriander seeds
1 tsp crushed fennel seeds
1 tsp turmeric powder
½ tsp ginger powder
½ tsp black pepper
1 medium sweet onion, chopped
1-2 tsp salt and to taste
2-3 carrots, chopped
2-3 celery stalks, chopped
½ cup red rice (brown rice works as well), soaked overnight
½ cup yellow split mung, soaked overnight
2 cups bone broth
2 cups water (or more broth)
Fresh cilantro for garnish (optional)
Fresh lime or lemon juice for serving (optional)
Soak the rice and mung beans overnight or for as long as you have. I have also made it without soaking them at all and I think it ends up fine, it’s just a little harder to digest.
Heat the oil in the bottom of your IP using the saute function on ‘normal’. Add all of your spices and cook until fragrant, about 1-2 minutes. Add the onion and salt and stir well. Cook until the onion begins to sweat. Add the carrot and celery and stir well.
Drain the rice and mung beans and add to the pot. Add the broth and water and stir well. Taste for salt, adding more if desired.
Cancel the saute function and lock the lid into place. Pressure cook for 10 minutes and let the pressure release naturally.
When you are ready to eat, ladle it into bowls and top with fresh cilantro and a little squeeze of lemon or lime if you like.
