Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Turnips, diced | 620 g | Pungent, Bitter, Sweet · Heating |
 Potato, diced | 160 g | Sweet, Astringent · Cooling |
 Fresh parsley | 22 g | Pungent, Bitter · Heating |
 Olive oil | 16 g | Sweet, Bitter, Astringent · Heating |
 Cumin seeds | 3 g | Pungent, Bitter · Heating |
 Rock salt | 5 g | Salty · Cooling |
| Water | 1250 g | Whole culinary ingredient |
Step-by-Step Preparation
- Wash and cut the diced turnips and diced potato into even pieces.
- Warm the olive oil; bloom the cumin and soften the fresh parsley.
- Add the main ingredients and water, bring to a boil, then lower to a steady simmer.
- Cook until everything is completely tender; mash or blend all of the soup to give the broth body.
- Add the rock salt, simmer for three more minutes, and serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original international vegetable-soup adaptation)
Turnip Parsley Soup is a vegetable-forward soup served warm with a fully cooked texture. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Turnip Parsley Soup
| Nutrient | Per 100g | Per Serving (1 serving (519g)) |
|---|---|---|
| Energy (Calories) | 22 kcal | 114 kcal |
| Protein | 0.5 g | 2.5 g |
| Total Carbohydrates | 3.4 g | 17.6 g |
| Dietary Fiber | 0.7 g | 3.9 g |
| Total Sugars | 1.2 g | 6.3 g |
| Total Fat | 0.8 g | 4.4 g |
| Calcium | 14.6 mg | 75.6 mg |
| Iron | 0.32 mg | 1.65 mg |
| Magnesium | 6.7 mg | 34.9 mg |
| Phosphorus | 13.8 mg | 71.6 mg |
| Potassium | 98 mg | 510 mg |
| Sodium | 117 mg | 608 mg |
| Zinc | 0.13 mg | 0.66 mg |
| Copper | 0.04 mg | 0.22 mg |
| Manganese | 0.06 mg | 0.30 mg |
| Selenium | 0.2 µg | 1.3 µg |
| Vitamin C | 9.2 mg | 47.8 mg |
| Vitamin A (RAE) | 4.6 µg | 23.6 µg |
| Vitamin E | 0.15 mg | 0.76 mg |
| Vitamin K | 18.0 µg | 93.6 µg |
| Thiamin (Vitamin B1) | 0.02 mg | 0.10 mg |
| Riboflavin (Vitamin B2) | 0.01 mg | 0.07 mg |
| Niacin (Vitamin B3) | 0.22 mg | 1.15 mg |
| Vitamin B6 | 0.05 mg | 0.27 mg |
| Folate (DFE) | 7.3 µg | 37.7 µg |
| Choline | 4.4 mg | 22.9 mg |
