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Healthy Food For Two: Swiss Chard-Kefir Soup

By Ania Robertson

Cooling summery soup for sweltering days

So, are you ready for my magic soup that is cooling, but does not diminish the power of digestion? Well, just give this a try.

Ayurveda says that poor food combination can produce fermentation, gas formation, acid reflux and other signs of indigestion. It is no surprise to see that in the market today there are so many digestive and dietary aids for the stomach and pills for gas and indigestion. Ayurveda recommends using, among other aids, spices and herbs to help make foods compatible and to create effects such as cooling.

In my cooking, I use digestive spices. Some of my favorites are black pepper, coriander, cumin, fennel, cinnamon, cardamom, ginger and turmeric. In accordance with Ayurveda, a combination of cucumber and lemon can disturb the normal function of gastric power. So, I use a lime that has cooling qualities, which is more suitable with cucumber.

Swiss Chard-Kefir Soup

1 cup vegetable broth

1 cup kefir

1 medium beet, peeled and grated through the large holes

3 medium leaves of Swiss chard, remove stems and cut into small pieces, cut leaves into small strips

1/2 cup each of: red radish and cucumber (seeds removed), grated through the large holes

1 tablespoon chopped fresh dill

pinch of cumin powder

pinch of coriander powder

1/2 teaspoon freshly ground black pepper

3/4 teaspoon salt

1/2 teaspoon lime juice

2 hard boiled eggs

In a small pot bring broth to boil and add cumin, coriander, beets and chard stems; cook for six minutes.

Add chard leaves and cook for another four minutes.

Add lime juice and cool the soup off.

Mix soup with kefir.

Add radish, cucumber, dill, pepper and salt.

Mix soup well and serve chilled. Garnish with eggs.

Ania Robertson is a certified life coach with additional certification in Ayurveda and Feng Shui.