5 Ayurvedic mistakes to avoid and 8 comforting vegetarian soups for winter

Come winters and a comforting bowl of soup after sunset is what every soul desires. From tender peas and corn kernels to leafy greens and beta-carotene loaded carrots, everything can be churned into a bowl of comfort loaded with cream, butter, and spices. But, have you ever thought how thick the soup should be and is it ok to keep the soup bland with almost no spices? Shweta Shah, a celebrity nutritionist recently focused on all the mistakes related to soups through the lens of Ayurveda and also shared the remedy. Scroll down to read the details and also learn 8 must-try vegetarian soups this winter season.

As per her post, raw veggies are cold, rough and vata-aggravating, which may lead to bloating, gas, and dull skin.

According to her post, soups without spices are not good, and can further weaken agni. They may make you feel cold, sleepy, and low on energy.

As per her post, packaged soups have 2-3X more sodium and have hidden MSG and taste enhancers, which may cause water retention, bloating, and puffy face. They may also trigger winter dryness even more.

As per Shweta, soups alone are not a meal in Ayurveda, and can lead to hunger crash, sugar cravings, and weakness.

As per the post, too much cream and corn flour can thicken the soup and slow digestion. Also, corn flour increases kapha, ucus, heaviness, adn weight gain.

It is one of the most famous soups and is made with ripe tomatoes, garlic, olive oil and fresh basil. It offers a burst of warmth in every spoonful and topping it with a splash of cream or coconut milk adds richness, which is best served with grilled cheese or crusty bread.

This is a protein-packed soup and is made with moong dal or masoor dal cooked with garlic, onions, spinach leaves and simple spices. The combination of leafy greens and lentils boosts iron, fibre and protein, making it a wholesome meal on its own.

This soup can be the ultimate winter detox dish. Made with carrots ginger, this one with a touch of coconut milk elevates the texture and gives the soup a soft, velvety finish. It’s a wonderful immunity-boosting choice for the season.

It is a light, soothing and universally loved soup and is made with soft kernels, pepper, spring onions and a delicate broth.

Mushroom Soup is a must-try for anyone who loves umami-packed dishes. Sautéed mushrooms blended with onions, garlic and herbs create a luxurious, creamy texture. It is best paired with toasted garlic bread.

This soup is smooth, velvety and subtly sweet and is made with pumpkin blended beautifully with spices like nutmeg, cinnamon and pepper. It’s a nutrient-dense bowl full of fibre, vitamin A and antioxidants, perfect for boosting winter immunity.

This is also one of the most famous soups that celebrates winter produce like carrots, beans, peas, cabbage and herbs. This soup is light, comforting and full of flavours.

It is a wholesome, creamy soup that’s surprisingly light. Broccoli is rich in vitamin C and antioxidants, while almonds add a subtle nutty flavour and extra protein. Blended together, they create a velvety soup that’s ideal for warming up on frosty evenings.

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