SPRING-CLEAN VEGETABLE BROWN RICE SOUP
Seasonal change is big news in the world of Ayurveda. It makes sense that when your environment changes, so too does your body as you strive to come into alignment with the natural world. Springtime signifies new beginnings as the land wakes up from the cold and wet and moves through to warmer promises.
After the stodgy heavier foods favoured in winter you might be looking for lighter, fresher foods, choosing brothy rather than unctuous dishes. To support this change it’s a good time to cut back on fats and oils, fried foods and dairy and make use of spring vegetables, which have plenty of the astringent, pungent and bitter tastes.
I like to team spring veggies with long-cooked brown basmati rice that’s been soaked overnight — tender enough to chew easily but still retaining bite and texture — either as a light stir-fry or an even lighter soup.
Start the day with Stewed Apple, then enjoy this vegetable brown rice soup for lunch and dinner, topped with plenty of fresh herbs, and teamed every now and then with fish or eggs. If you need more oomph or are still feeling the cold, add a taste of the East with even more pungent ingredients such as onions, garlic, ginger, black pepper and small amounts of cayenne pepper. You can find this recipe in East by West page 196.
INGREDIENTS
Serves 2-3
1 tbsp ghee, or your favourite vegetable oil
7.5g (1⁄4 cup) fresh parsley, rough chopped
1⁄4 tsp dried rosemary
1⁄2 tsp dried oregano
1⁄2 tsp dried thyme
1 stick of celery, diced
1 medium carrot, diced or grated
1 litre (4 cups) chicken stock, bouillon stock or water
45g (scant 1⁄4 cup) brown basmati rice, soaked overnight, rinsed and drained
1 turnip or potato (170g), cut into pieces
1 bay leaf
200g (11⁄3 cups) green beans
Sea salt and pepper to taste
1⁄2 tsp chopped fresh basil (optional)
METHOD
Melt the ghee in a large saucepan and sauté the parsley, rosemary, oregano, thyme, celery and carrot slowly for 10 minutes over a medium heat.
Add the stock, brown rice, turnip and bay leaf. Bring to the boil. Cover and lower the heat, then simmer for 11⁄2—2 hours, adding the green beans 20 minutes from the end. Season to taste with salt and pepper and add more water if you prefer a lighter soup. Serve, garnished with a little basil, if desired.
East by West tip: Mix it up with the following spring veg: asparagus, red or green peppers, beetroot and beetroot greens, broccoli, Brussels sprouts, cabbage, cauliflower, celery, chard, corn, dandelion greens, endive, kale, leeks, lettuce, mushrooms, peas and radishes.