108 CHAKRA SOUPS recipe 5 - Mediterraneo - "Svadhisthana chakra"

Svadhisthana is the second or sacral chakra and like muladhara it is related to the unconscious mind, but here the seat of the self begins to emerge. Swadhisthana actually means ‘dwelling place of the self’. Swadhistana chakra is related to the element of water and like the nature of water it provides those qualities, enabling movement, change and flexibility to the body and mind.

Its energy contains all our personal tendencies, past impressions and experiences of body and mind, whereas the energy of mooladhara chakra is our biological genetic inheritance to our past ancestors and essential source of vital energy. The sense associated with svadhisthana is taste, the sense organ is the tongue and the organs of activity are the sexual organs, kidneys and entire urinary system. Therefore svadhisthana is largely responsible for purification of all bodily fluids through the kidneys, bladder and lymph system, and for the continuation of life through the sex organs and glands of reproduction. Svadhisthana is considered a feminine energy and often depicted symbolically as a flowing river when active and a crescent moon when inactive.

Through being related to the element of water, swadhisthana chakra has a flexible, aesthetic and inventive nature that can help us adapt to new situations. Like water it can help us move over, under or around the obstacles of life. We can hold onto a past experience and become like a stagnant pond, or we can enjoy the inner freedom of being able let go and move on ever forward like a fresh free flowing and life giving stream, ready for new opportunity and adventure.

Recipe 5: Svadhisthana, "Mediterraneo"
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.  Do not microwave to warm up.

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
3 spoons of bio vegetable oil

2 zucchini

1 carrots

1 small red bell pepper
1 tomato
1 cup of chick peas

1cup of  triple Quinoa mix or simple Quinoa

small piece of ginger
A pinch of Thym
pepper

1 and a half  Bio vegetable cube

3 full spoon of olive oil
grated parmigiano cheese 

Put the oil into the pot 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, 1 liter of boiling filtered water and the quinoa, the fresh ginger grated. The thym. A little bit of pepper.
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 add the previously cooked or from a bio tin can of chick peas let is sit so the flaw or can blend,  warm it up before eating. Serve with some grated parmigiano cheese on top.

Hare OM