In this sweet and nourishing fall soup, cinnamon, ginger, cumin, mustard, garlic, and fennel warm you from the inside and offer immune support, to help you avoid all of the ailments cold weather can bring.
1 tablespoon cumin seeds
2 teaspoons fennel seeds
1/2 teaspoon mustard seeds
1 cup brown basmati rice
1 1/2 cups cubed delicata squash
2 cloves garlic, sliced
1 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 teaspoon turmeric
1 pinch saffron
8 cups boiling water
1/2 cup coarsley chopped cilantro
2 tablespoons grated fresh ginger
Taste the rice for doneness. If you’d like it more tender, just keep cooking until it’s as soft as you like, Stir in the cilantro and ginger. Taste and adjust the seasoning if desired.
Ease of Preparation: Easy
Preparation Time: 15 min
Cook Time: 50 min
Servings: 4 to 6
Recipe By: Leslie Cerier
From: Gluten-Free Recipes for the Conscious Cook
Used with permission of New Harbinger Publications
For a lighter soup, toast the cumin, fennel, and mustard seeds in a dry skillet, without oil or ghee.
For a spicier soup, add some cayenne pepper when you add the rice.
You can use a large pressure cooker instead of a soup pot. After you add the boiling water, lock on the pressure cooker lid. Bring the pot to pressure over high heat. After 2 minutes, adjust the heat to maintain high pressure and cook for 30 minutes. Turn off the heat and let the pressure come down naturally. Taste the rice, and if you’d like it softer, bring the pot back up to pressure and cook about 5 minutes longer.