Detox with home made soup

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We wake up everyday to a world of busy schedules, traffic jams, noise, pollution, deadlines and unhealthy quick foods. We may not really have the time to dedicate for spas and treatments and massages which, though worth it may be time consuming and quite heavy on the wallet. A simple procedure called detoxifying would not only keep us healthy, rejuvenated and energetic but it will also get rid of the toxins in the body and cleanse it internally.

There are a lot of detox procedures but simple home made recipes would also help serve the purpose.  What we need to keep in mind is the type of internal body types that the person has so that appropriate detox recipe can be used for the particular body type.

According to Ayurveda, there are three types of internal body types- Vata, Pitta and Kapha. The following are recipes of detoxifying soups for the specific body type.

For Vata, the ingredients of the soup would be ¼ cup Basmati Rice, 6 to 8 cups of water, ½ a cup of chopped tender greens, ¼ cup grated carrot, ¼ cup of beetroot chopped, 1 tablespoon grated radish, 1/8 tsps of black pepper powder, cumin powder and coriander powder, ½ tsp freshly chopped cilantro and ginger, and lastly rock salt to taste.

The rice should be washed and drained. Water should be kept to boil in a heavy bottom pot to which the rice, vegetables, ginger, cumin and coriander should be added and stirred once to mix. The pot is covered and simmered for about an hour or a little more than an hour. Salt and pepper are added to the cooked mixture and all the ingredients are mashed in the pot with a ladle. Strain it and garnish with the cilantro and consume the soup while hot.

For Kapha we require 4 to 6 cups of water. ¼ cup od shredded carrot, ¼ cup of chopped coriander, ¼ cup chopped dark greens, 6 to 8 black peppercorns, 1 to 2 thin fresh ginger slices, 1 tsp cumin seeds, ¼ tsp turmeric and ½ tsp rock salt to taste.

The ingredients are mixed in a pot and the mixture is kept to boil and then simmered for about an hour and a half. The vegetables are mashed against the pot with a ladle, strained and consumed hot.

For Pitta, we require ¼ cup of Basmati rice, 6 to 8 cups of water, ½ a cup of grated carrot, ¼ cup of fennel bulb cut into small pieces, ½ tsp fennel seed powder, 1/8 tsp cumin powder and coriander powder, 1 tsp freshly chopped coriander and rock salt to taste.

The rice is washed and drained. The water is boiled in a pot and the rice, vegetables, fennel, cumin and coriander are added and stirred once to mix. The pot is covered and simmered for an hour and a half. The salt is added to it and the ingredients are mashed against the pot with a ladle. The fresh coriander is used to garnish after it is strained. The soup is consumed at warm or room temperature.

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