Ayurvedic potato soup


The warm, spicy potato soup is delicious and can be enjoyed as lunch or dinner. It is vegetarian and gluten-free. It can also be made vegan by replacing ghee with sesame oil or olive oil. Thanks to the organic spice mixture Agni, the soup has a calming and balancing effect on the stomach.

Ingredients for 2 people:

1 tbsp ghee

500 g potatoes (peeled and chopped)

1 can of brown lentils

3 tsp soup powder

2 tsp marjoram

1 teaspoon curry

1 tsp Agni organic herbal tea (ground)

Salt, black pepper

Olive oil and pumpkin seeds (coarsely chopped) if desired

Preparation :

Heat the ghee in a large pot and briefly sauté the potatoes. Add 4 cups of water, soup powder, marjoram, curry and agni and bring everything to the boil. Simmer the soup over low heat until the potatoes are tender. Shortly before the end of the cooking time, add the well-washed brown lentils and season with salt and pepper. Puree the soup briefly with the hand blender or simply enjoy it with a little bite.

TheAgni tea blend, developed by Germany's most famous Ayurveda chef Volker Mehl, calms the Vata dosha. Agni stands for digestive fire, which plays a central role in Ayurvedic teachings about health and well-being.

The demands of our time can put a strain on our intestines, as a result of which typical Vata symptoms such as flatulence, constipation and a feeling of fullness can occur. The selected spices ensure a harmonious balance of the Vata Dosha.