Namaste,
As I write this recipe i am thinking of my good friend and Gurubai, Babaji.
Babaji just recently left this world. It is still a shock. I keep thinking i will see him pop his head into the kitchen, and ask
for some supplies and then we will talk about sports, or food, or anything.
Babaji is a very close devotee of his Guru, Ma Jaya Sati Bhagavati.
Babaji was passionate about many things, and one of his passions was the Breath.
He took Ma’s teaching on breathing and meditation and shared this with many many people.
Babaji loved food, and for some time he was Ma’s chef.
He loved to blend things up and make creative new soups and foods from whatever was around.
Whenever i made pureed soups, I would tell him it was a Gino soup because of this.
This recipe is called Green Goddess Soup and is a puree of many green vegetables.
It is easy to make and comforting, especially on a cold winter day.
This recipe is in your honor, Babaji.
I miss you, I know you are well and I am sure the rascal that you are, will have the Gods ready to kick you back down to Earth soon !
Thank you Ma for the richness of our lives and the continuing bounty of your Grace.
Love, Swami Rudra Das
Always at the Feet of my Beloved Guru, Ma Jaya Sati Bhagavati
Ingredients & Utensils
- 1 Bunch Asparagus – Organic
- 1 Bunch Broccoli – Organic
- 2 Zucchini – Organic
- 3 Leaves Green Kale – Organic
- 1 Bunch Green Onion – Organic
- 1 Russet Potato – Organic – (Optional)
- Himalayan Salt
- Black Pepper – Organic
- 2 Pots and Lid
- Blender
Directions:
Step 1: Wash Vegetables and Cut into Bite Size Chunks
Wash the vegetables and cut into small bite size chunks. When prepping asparagus the bottom third of the stalk is usually tough.
Break one stalk and see where it snapped. That is about the cutting point. Also the broccoli stems are delicious.
Peel the tough skin off the broccoli stems and cut into small bite size chunks.
The russet potato is optional and makes the soup a bit creamier.
It is not necessary if you only want green vegetables.
If you want the potato, wash well, and slice very thin leaving the skin on.
By cutting it thin it will cook very fast with all the other vegetables.
Put all the vegetables into the pot.
Add water to inch below the top of the veggies. This will allow the soup to have some thickness when you blend it later.
Cover bring to a boil and then lower to a simmer and cook until all the vegetables are soft, about 30 minutes.
Step 2: Carefully Blend a portion of the Soup, just enough to make it thicker.
Carefully ladle the soup into the blender about 3/4 full.
Blending a hot liquid in a blender can be dangerous, so put a towel on the blender cap, so you do not get burned.
Sometimes the hot steam creates pressure when being blended and can push out the top and burn you.
Pour the blended soup into another pot.
Continue until everything is blended.
Season to taste with salt and pepper.
Serve and enjoy !!!
Love, Swami Rudra Das