Ayuverdic Jewish Penicillin

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Ayuverdic Jewish Penicillin

This delicious recipe is by our ambassador Dr Rupy from his February 2023 released recipe book COOK . 

Ingredients

Serves 2-3

• 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

Method

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

Healthy Eating Recipe Books — The Doctors Kitchen