Light Rice Soup

Remain active and full of energy during the Kapha-dominated spring season. This light yet nutritious soup is a tasty alternative in any fasting plan. The subtle combination of Kapha-reducing herbs like lovage and parsley gives a full taste, enhanced by the power of spices such as coriander and cumin.

Wash rice, add 16 cups water and cook on medium heat in a deep pot with open lid. Stir every five minutes with a whisk.

After about 15 minutes of cooking, heat the ghee with the spices in a frying pan, take two ladles of rice soup from the pot and cook it in the pan for about three minutes: then put it all back in the rice pot. At the end, add salt and fresh herbs.

The soup is ready once the rice is really soft. As a variation in flavour, try seasoning with Vata, Pitta or Kapha Churna.

Tip: To make the rice soup stronger, you can also add 3 tablespoons mung dal from the start to cook yourself. This makes the rice soup more nutritious.

Source: „Bad Emser Königliche Reissuppe” in „Himmlisch Kochen und Leben im Einklang mit dem Veda” by Frank W. Lotz

Ingredients (2 persons)

  • 1 cup basmati rice
  • 16 cups water
  • 1 teaspoon ghee
  • 1 tablespoon marjoram
  • 1 tablespoon lovage
  • 1 tablespoon chervil
  • 1 tablespoon parsley
  • 4 pinches ground coriander
  • 4 pinches ground cumin
  • 1 pinch asafoetida
  • salt