108 CHAKRA SOUPS recipe 7 - Surrender - "Anahata chakra"

The fourth chakra Anahata chakra, the heart chakra, is the seat of balance within the body. It is symbolised by a circular flower with twelve petals. The Yantra in the centre of the chakra is composed of two overlapping, intersecting triangles. One triangle, facing upward symbolizes Shiva, the male principle. The other triangle, facing downward, symbolizes Shakti, the female principle. A balance is attained when these two forces are joined in harmony. The heart chakra, rests in the center of the chakra system, at the core of our spirit. Anahata is related to the colours green and pink. Its physical location is the heart, upper chest, and upper back. The fourth is the balance point, integrating the world of matter (the lower three chakras) with the world of spirit (the upper three chakras). Through the heart chakra, we open to and connect with harmony and peace. The health of our heart center registers the quality and power of love in our life.  Key issues involving Anahata involve complex emotions, compassion, tenderness, unconditional love, equilibrium, rejection and well-being. Emotionally it governs unconditional love for the self and others, mentally it governs passion, and spiritually it governs devotion.

In Sanskrit, the heart chakra is called Anahata, which means "unstruck" or "unhurt." Its name implies that deep beneath our personal stories of brokenness and the pain in our heart, wholeness, boundless love, and a wellspring of compassion reside.

Recipe 7: Anahata , "Surrender"
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. Nor use microwave.

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

1 or two clove of garlic

3 spoons of bio vegetable oil

3 small carrots
1 cup of chick peas

1 zucchini
a piece of red cabbage
a piece of broccoli

1 Bio vegetable cube
yellow couscous spice mix

2 full spoons of olive oil
a small piece of ginger
fresh cilantro

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, the fresh ginger grated. Add a little bit of yellow couscous spice mix.
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. Five min before switching off add the fresh cilantro.

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.

Hare OM