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Light Rice Soup
2026 June 12
Stay active and full of energy even during the dominant Kapha season in spring. This light yet nourishing soup is a delicious addition to any fasting plan. The delicate combination of Kapha-reducing herbs such as lovage and parsley provides a full flavour, while coriander and cumin add a warming touch of spice.
To make the soup, wash the rice, add it to 16 cups of water and cook in a deep saucepan over a medium heat with the lid off. Stir with a whisk every five minutes.
After approximately 15 minutes of cooking, heat the ghee with the spices in a frying pan. Take two ladlefuls of rice soup from the saucepan and simmer them in the frying pan for about three minutes. Then return everything to the rice pot. Finally, add the salt and fresh herbs.
The soup is ready when the rice has become very soft. For a variation in flavour, finish with Vata, Pitta or Kapha Churna (spice blend).
Tip: To make the rice soup more substantial, you can also add 3 tablespoons of peeled mung dal from the beginning and cook it with the rice. This makes the rice soup more nourishing.
Ingredients for 2 people
- 16 cups water
- 1 tbsp marjoram
- 1 tbsp chervil
- 4 pinches ground coriander
- 1 pinch asafoetida
