108 CHAKRA SOUPS recipe 3 - Wholeness - "Manipura chakra"

Manipura Chakra or manipuraka the fiery third chakra is called the "lustrous gem.", it is symbolised by a downward pointing triangle with ten petals. 

Located in the area of the solar plexus, navel, and the digestive system. Associated with the color yellow, this chakra is involved in self-esteem, warrior energy, and the power of transformation; it also governs digestion and metabolism. A healthy, spirited third chakra supports us in overcoming inertia, jump-starting our "get-up-and-go" attitude so that we can take risks, assert our will, and assume responsibility for our life. This chakra is also the place of our deep belly laughter, warmth, ease, and the vitality we receive from performing selfless service.

Recipe 3: Manipura, "Wholeness"
Preparation:

The soups have to be made with fresh ingredients. Please avoid as much as possible canned or even frozen food because it impacts not only the taste but also the nutrient aspects. I also advice of please do not freeze the soup.  

In general my recipe are for 2 meals for one person or one meal for two people. You can always cut the ingredients in half, if you want to make it less. 

When possible it is better if the soup can rest for sometimes before to be warmed up again and eaten. The rest will allow the flavours of the various ingredients to better melt into each other and bring up the final taste of the soup.

Ingredients:

1 oignon

a clove of garlic
a full spoon of indian mustard seeds

3 spoons of bio vegetable oil

1 zucchini

3 carrots

1/2 red bell pepper
a piece of red cabbage

half of a big sweet potato 

1cup of  triple Quinoa mix or simple Quinoa

1 small spoon of couscous spice mix

a small piece of turmeric 

small piece of ginger

1 and a half  Bio vegetable cube

2 full spoon of olive oil

Put the oil into the pot then the mustard seeds add the onion previously  cut  into pieces, the garlic. Let it fry a little  while you will be cutting the other vegetables. Add the vegetables, the cube, the couscous spice mix, 1 liter of boiling filtered water and the quinoa. Then the fresh turmeric and the ginger both grated. 
I never add any extra salt, the one contained in the cube is already enough!
Once the mix is boiling lower the flame and let it cook 20 to 30 min max, stir it once in a while. 

Once done switch off, add the 2 spoons of olive oil and stir. Let it cool down a bit before blending it in the pot itself. When you blend do not make it completely creamy but leaves some chunks, for that a manual blender is better. 
Now the soup is done let it sit and warm it up before eating.

Hare OM