'Tis the time of year for knitted scarves, the new season of Modern Family, and warm, cozy soups. As our seasons change, it is helpful to alter our diets in conjunction. According to Yoga's sister science, Ayurveda, this is the time of year where Vata energy is peaking. Vata represents dry, windy, more frenzied elements. Have you been feeling like it's hard to feel your feet on the ground lately? Vata energies could be the reason why. To counterbalance this season's traits, we apply elements of grounding. For your yoga practice, that may mean more anchored two-footed poses (like Warrior I and II), and for your meals, that may mean more root vegetables and warmer meals. Enter....this protein-rich, hearty and savory vegan soup!


What You'll Need:

  • 4 cups of vegetable stock
  • 30 oz of chickpeas/garbanzo beans **The chickpeas are what give this soup its creaminess without the dairy. If you are using canned chickpeas, then they are fine as-is. If you are using dried chickpeas, then be sure to soak them for at least 10 hours, and then peel the skins to yield even creamier creaminess**
  • 45 oz of diced tomatoes, approx. 3 jars (be sure your can is BPA-free, or stick with a glass jar. Tomatoes draw out harsh BPA chemicals from metal cans, so always purchase tomatoes in glass whenever possible)
  • 1 large onion
  • 2-3 garlic cloves
  • 3 tbsp olive oil
  • 2 tbsp raw honey
  • 2-3 tbsp rosemary
  • 1 tsp salt
  • 1 tsp black pepper

Makes 6 servings. Prep time: 50 mins


  1. Heat the olive oil in a large pot. Chop up the onion and garlic. They don't have to be super minced, as you'll eventually be blending everything.
  2. Once the pot is warmed, add in the onion. Simmer for at least 5 minutes
  3. Add in the garlic and rosemary. Simmer for about 1 minute
  4. Pour all 45 oz of diced/pureed tomatoes, honey, salt, pepper, all 4 cups of the vegetable stock, and half of the chickpeas. Simmer on med-low for about 30 minutes. 
  5. Pour soup into your blender, and blend away! You will probably have to pour and blend in at least two shifts, as this recipe yields a lot of soup for just one blender. 
  6. Return your blended concoction to the pot, add in the rest of the chickpeas, ensure the soup is nice and warm
  7. Dish, garnish, serve, swoon! I opted for a garnish of fresh basil and cilantro. It was a good decision. 

Health Benefits: When the season gets brisker, flus and colds start to spread around the office and family. This soup is packed with illness-fighting nutrients.

  • Chickpeas: comparable amount of protein to that of meat or dairy (but without the high amounts of saturated fat and calories), fiber, huge boost of manganese and iron for energy production, stabilizes blood sugar and cholesterol levels
  • Tomatoes: combats cancer-causing free radicals, diabetes, heart disease, and depression, high amount of vitamin C, vitamin A, and folic acid
  • Olive oil: anti-inflammatory, combats against osteoporosis, rheumatoid arthiritis, cancer, obesity, diabetes, blood pressure, and heart disease
  • Onion: anti-inflammatory, regulates blood sugar, boosts immune system, combats cancer, improves mood and skin qualities
  • Garlic: sulfuric medicinal properties, boosts immune system, regulates blood pressure, heart health, and cholesterol levels
  • Raw honey: antibacterial and anti-fungal, fat-free, cholesterol-free, sodium-free, boosts energy, memory, and sleep quality. It even treats wounds, burns, and dandruff!

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