Featured Ayurvedic Recipe: Spinach Rice Soup
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Spinach Rice Soup
Ingredients:
1/2 cup organic onions, diced
1-3 tbsp ghee
2 inch knob of fresh organic ginger, minced
1/8 tsp ground turmeric or 1 tsp fresh turmeric, minced
1/3 cup cilantro, chopped
1/2 cup arborio rice or basmati rice
7-8 cups (no- or low-sodium) vegetable stock (homemade if possible)
3-4 cups organic baby spinach, chiffonade
Garnish with salt and pepper
Directions:
1. Heat ghee over medium heat and add onions. Cook for 7-10 minutes, or until caramelized.
2. Add cilantro, fresh ginger and fresh or ground turmeric.
3. Add rice and vegetable stock and bring to boil.
4. Cover, lower heat, and simmer for 40-45 minutes.
5. Add spinach and cook another 5-10 minutes.
6. Season with salt and pepper. Add additional cilantro if desired.
Doshic Considerations
This Ayurvedic Spinach Soup recipe can be tailored to any dosha by following the recommendations listed below.
Vata should use 3 tbsp ghee; should only have spinach and leafy greens in moderation; and can use up to 1 tsp of Himalayan pink salt.
Pitta should use 2 tbsp ghee; should only have spinach occasionally, so substitute kale or other leafy green for spinach when desired; add additional cilantro to balance the heating quality of the spinach; and can use up to 1/2 tsp of Himalayan pink salt.
Kapha should use 1 tbsp ghee; and can use up to 1/4 tsp of Himalayan pink salt.
