Brown Rice Vege Soup

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In winter I’m always looking for simple and nutritious soup recipes, as they’re often my lunch or dinner staple. This recipe is from the East by West Cookbook by Jasmine Hemsley, who was inspired by Ayurvedic philosophy and recipes. The soup, dahl and casserole recipes in this book are epic!

This soup is fantastic if your digestion is seriously upset and in need of some TLC. The chicken stock is fortifying and calming to your tummy, and the soaked brown rice is easy to digest and filling.

This recipe is super simple, super tasty and really nutritious. If you’re looking for something a little more substantial, top it with some grilled fish or some scrambled eggs. Be liberal with the fresh herbs that you add at the end, they’ll take the taste to the next level!

Brown Rice Vege Soup

Ingredients:

1T olive oil

1/4 cup fresh parsley

1/4 tsp dried rosemary

1/2 tsp dried oregano

1/2 tsp dried thyme

1 stick celery, diced

1 medium carrot, diced

1L or 4 cups of chicken stock (organic if possible)

1/4 cup of brown basmati rice

1 potato cut into pieces

1 bay leaf

1 1/2 cups of green beans

OPTIONAL ADDITIONAL VEGETABLES: asparagus; broccoli; brussel sprouts; kale; leeks; peas

Sea salt

Pepper

2 T fresh herbs chopped finely - basil, rocket, or parsley

Directions:

  1. Soak the brown rice in 2 cups of cold water overnight. Rinse the rice thoroughly and drain it before cooking.

  2. Put 1T of olive oil in a large saucepan over a medium heat. Saute the parsley, rosemary, oregano, thyme, celery and carrot slowly for 10 mins.

  3. Add the stock, brown rice, potato and bay leaf. Bring to a boil and then cover and lower the heat.

  4. Simmer for 1 1/2 - 2 hrs, adding the green beans 20 mins from the end.

  5. Season liberally with salt and pepper and more olive oil if you are craving fats.

  6. Before serving sprinkle with the freshly chopped herbs.