Ayuverdic Jewish Penicillin
Description
This delicious recipe is by our ambassador Dr Rupy from his February 2023 released recipe book COOK .
Ingredients
- 2 <p>Serves
- 3</p><ul><li>2 tablespoon olive oil
- 1 large onion (180g)
- thinly sliced
- 3 celery sticks (175g)
- thinly sliced
- 6 garlic cloves
- peeled and bashed
- 30g fresh ginger
- sliced
- 2 bay leaves
- 4–5 thin slices of fresh turmeric or 1⁄2 teaspoon ground turmeric
- 2 teaspoon cumin seeds
- 2 teaspoon coriander seeds
- 1 teaspoon black mustard seeds
- 1⁄2 teaspoon black peppercorns
- 3 cloves
- Small bunch of parsley
- leaves and stalks chopped separately
- 100g brown basmati rice
- thoroughly rinsed
- 1.2 litres vegetable stock
- 160g spring greens
- finely shredded</li></ul>
Instructions
- 1
- Add the oil to the pan and fry the onion and celery for 5 minutes until softened.
- 2 Add the garlic, ginger, bay leaves, turmeric and whole spices and fry for a further 1 minute.
- 3
Add the chopped parsley stalks and rice. Bring to a simmer, cover and simmer for 30 minutes. Add salt to taste (it may not need it if the stock was salty).- 4
Check for seasoning, add the shredded greens to the pan and simmer gently for a couple of minutes until wilted, then finish with the parsley leaves.- 5
Ladle the Soup into the bowls.Extracted from COOKS by Dr Rupy Aujla (Ebury Press, £22) Photography by David Loftus
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