Best Soup Posts 2025 | Certified Coach Ceylan

Pumpkin & Vegetables Soup

Ceylan Ayik — Tue, 23 Nov 2021 23:18:58 +0000

Pumpkin & Winter Vegetables Soup

Autumn is even more beautiful with pumpkin and winter vegetables soup! The color, smell, texture, taste, everything soothes the Vata dosha.

Course Soup

Cuisine Ayurveda

Keyword Ayurveda, Pumpkin

Prep Time 25

Cook Time 15

Servings 8 people

Calories 87kcal

Equipment

Ingredients

1/2 cup Leek, sliced (you can replace it with fresh fennel for easier digestion)
1/4 cup Onion – small shallots are better- chopped (you can omit onions add asafoetida (hing) powder for onion taste, for easier digestion) ( or 1/2 teaspoon of asafoetida)
1 tsp Grated ginger
1 cup Sweet potato, chopped
1 cup Pumpkins, chopped
1/2 cup Potato, chopped
1/2 cup Carrots, chopped
1 cup Coconut or almond milk
1 tbsp 1 Ghee
Pumpkin or sunflower seeds and sprouts to decorate

Spices

1/2 tsp Curcuma
One pinch or 1/4 teaspoon of each cumin, coriander, nutmeg, black pepper

Instructions

Melt the ghee in a pot and add spices, sauté 1 minute
Add ginger, leeks and onions (orfennel and asafoetida powder), sauté until they are soft
Add all other vegetables and salt
Add water just below the level of vegetables (not covering)
Simmer until they are soft, about 15minutes, check with a fork occasionally
Add coconut or almond milk at the end and simmer 5 more minutes
Blend them all in a food processor or hand blender
Place pumpkin or sunflower seeds and cook until they are lightly browned (do not burn them)
Serve your soup with seeds and sprouts, add more black pepper and nutmeg if needed

Magic of Soups

Ceylan Ayik — Sat, 01 May 2021 12:12:13 +0000

Magic of Soups

Magic of Soups for digestion and weight loss! If you want to have better digestion and at the same time shed some weights, eating light at dinner time will create the magic. If you are on an intermittent fasting with only 2 meals a day, then you might need to add protein and veggies/grains to your plate. However, if you eat 3-4 times a day, breakfast-lunch-snack and have enough protein-carbs-fats with these meals, you can make your dinner lighter with a green vegetable soup.

Green because you keep the focus on “non-starchy” vegetables and add no protein so that it is perfectly light for digestion and in terms of calories.

Course Soup

Cuisine Ayurveda

Prep Time 25

Cook Time 15

Servings 2 people

Calories 102kcal

Equipment

Ingredients

1 tsp Garam masala or your own mix with: cumin-coriander-fennel-cardamom seeds pounded to powder and mixed with some cinnamon (Up to you taste)
1 tsp Fresh Ginger
1 tsp Fresh or Powder Turmeric (optional)
1 small Carrot
1 small Sweet Potato or Pumpkin (Chopped)
1 cup Chopped Spinach or Kale
2 cups Any other seasonal vegetables at home (Like zucchinis, mushrooms, asparagus, etc chopped in pieces. I prefer not to add broccoli, cauliflower and cabbage as they are more difficult to digest, you can add if you have no problem with digestion)
2 tbsp Ghee or sesame oil or olive oil
Salt & Pepper to taste
1/2 Lemon / Lime Juice
Vegetable Broth or Water (To top the vegetables and a bit more)

Instructions

Add your oil to pot, melt in medium heat and stir in the spices, sauté for 1 minute. Add the ginger and sauté another minute
Add the chopped vegetables (except spinach) and add your water (or vegetable broth) depending on how dense you like the consistency. Add salt and pepper to taste
Bring to boil and then simmer on low heat about 10 minutes. When veggies are almost cooked, add spinach and cook for another 3-5 minutes
Turn off the heat and add lemon or lime juice, blend them in a blender
You can top this with toasted pumpkin or sunflower seeds and garnish with some parsley/mint/dill

Notes

In Ayurveda, digestion follows the sun and so we have the highest digestion power at lunch time and less in breakfast and dinner. That is why it is much better choice to choose cooked food and especially soups for dinner time instead of salads and protein.

This little piece of information changed my life forever! Wish I knew this during the evenings I ate a big bowl of a rich salad for dinner and had a big bloated belly afterwards! Having said that, maybe your digestive fire (AKA “Agni” in Ayurveda) is better than mine, you are a “Pitta” type and can cope with raw food better.

Still, all types, especially women over 45 years old, will benefit so much from a light soup at dinner time, sleep better, waking up lighter, and tummy flatter! What else!

What is your favourite soup for dinner?

Detoxing and Nutritious Tomato Soup

Ceylan Ayik — Sat, 13 Mar 2021 13:01:57 +0000

Detoxing and Nutritious Tomato Soup

I foundJamie Oliver’s Tomato Soup recipe absolutely delicious and sometimes I use hisoriginal one or sometimes keep it a bit simpler as below. I also tried it withboiled and then oven baked or toasted chickpeas, it is again so delicious andthis time with the addition of protein, it is complete meal!

Course Soup

Cuisine International

Prep Time 1

Cook Time 30

Servings 4 people

Calories 236kcal

Equipment

Ingredients

2 tbsp Olive Oil
2 Carrots (Grated)
1 Celery Stick (Chopped / Optional)
1 Onion (Grated or finely chopped )
2 Cloves of Garlic
1 Small Piece of Fresh Ginger (As big as 2 cloves of garlic)
1 litre Jar of Organic Tomato Puree with Basil (Or if you find only tomato one, add half a bunch of fresh basil or 1tablespoon of dried ones)
3 – 4 Sun Dried Tomatoes (Optional / Softened in warm water or already soft in olive oiled sauce)
2 – 3 tbsp Pumpkin Seeds (Toasted before the serving)

Instructions

Put the olive oil into your pot and stir onion andsauté a few minutes
Then add garlic, ginger, carrots and celery, keep stirring a few more minutes. Thenlet them cook about 10 minutes until carrot and celery is soft but not totallysmushed.
Add your tomato puree and dried tomatoes stir and then add the stock or yourcubes+hot water slowly giving it the density you like. I like it quiet quiet dense as it fills more fulfilling that way!
Bring to boil and then simmer for 10 minutes on reduced heat. Taste and add salt & freshly ground pepper
Add your finely chopped basils if you did not use a tomato puree with basil and using a blender bring the soup to a smooth consistency.
Toast your pumpkin seeds in a small pan without anyoil and make them crunchy
Garnish your soup with basil or parsley-mint leavesand pumpkin seeds
You can also add pepper paste during the firstphase or red pepper flakes at the end
One of my dear friend garnished with chia seeds aswell to add more crunchiness and nutrients

Pure Green Vegetable Soup

Ceylan Ayik — Sat, 06 Feb 2021 11:21:39 +0000

Another delicious and nutritious recipe, simple and detoxifying with all the goodness of vegetables! Ideal when you are on a detox program or juicing for sometime or just some evenings when you need to slow down and replace a big dinner with this warm bowl of green goodness!

Ingredients:

2 Onion, chopped
2 garlic cloves, mashed
1 teaspoon of fresh ginger and 1 teaspoon of turmeric (optional), grated
1 celery stick, chopped
1 small carrot, chopped
1 big head of broccoli and/or cauliflower, chopped
1 cup of chopped spinach or kale
Any other non-starchy vegetables at home, like zucchinis, cabbage, mushrooms, asparagus, etc chopped in pieces.
2 Tablespoon of Olive oil
Salt& Pepper to taste and 1/4 teaspoons of cumin powder
Optional, juice of a half lemon
Water, to top the vegetables and a bit more

Method:

There are two ways to make this, one is putting everything together, add water as high as to cover vegetables and 2cm more, bring to boil and then simmer in low heat by about 10 minutes and then add lemon juice and blend or keep it chunky.

Add the olive oil at last to keep its nutrients fresh! This method is the healthiest form.

If you are in need of a tastier and more flavour dense soup, then first sauté the onions, celery, garlic and ginger in olive oil and a bit of water in your pot for a few minutes

Add the rest of vegetables and add your water depending on how dense you like the consistency.

Bring to boil and then simmer on low heat about 10 minutes. When veggies are soft enough, blend them all by adding the lemon juice as well.

Serve with finely chopped herbs, dried mint and/or red pepper flakes.

I also add a spoon of yogurt when I am in the mood for a creamier taste

Use toasted pumpkin seeds or boiled-baked/toasted chickpeas instead of bread croutons

If you want to make some changes to taste, add 1 teaspoon of pepper paste and 1/2 cup of tomato puree, with the onions and sauté them together. The sour-sweet-spicy taste adds a twist for sure!