Saturday, May 5, 2012

Turmeric Rice Soup

This is another version of my Quick Vegie-Rice Soup. I just love the flavor of the soup broth and hit the jackpot on the soup being a "piece of cake" to make. Prep time, just 20 minutes! This recipe makes 2-3 big bowls ... but I can pretty much eat it all in one sitting if I don't make a flatbread to go with it.

Turmeric Rice Soup

2 tablespoon coconut oil
4 cups of water
1 medium onion, sliced thinly
5 cloves garlic, sliced or minced
1 big chunk ginger, shredded
1/3 zucchini, quartered and sliced thinly
2-3 stalks of celery, cut small
6 firm cherry tomatoes, cut in pieces
a chunk of cabbage
1 cup cooked brown rice
1/4 teaspoon cumin powder
3/4 - 1 teaspoon turmeric
thyme powder
rosemary powder
sea salt
In 2 cups of water add the coconut oil, onion and garlic and cook them till slightly tender. Add in the celery, zucchini and cabbage. When they are becoming tender, add the remaining water, brown rice and seasonings. Cook till the brown rice is heated through and vegies are lightly tender. Add in tomato pieces, turn off heat, and eat.

In appearance, this reminds me of some Thai soups I've had. The Thai use coconut milk (imflammatory to me), rice noodles (ugh, processed flours) and fish. Hmmm, might try some fish as a little treat in the future. Maybe some Thai lime leaves too or fresh lemon grass, or even slices of organic lemons or limes. Has to be organic. Lemons and limes are often color-sprayed as well as sprayed for pesticides, and both of these could make a person very sick.


  1. how do you manage the organic produce scene? i haven't been to korea in a year and a bit but i remember thinking the word "natural" seemed to be a buzz word. are there increasing organic options?

  2. To be honest, I don't pursue "organic" here b/c I don't trust the label. When I look at some "organic" stuff, it looks so large, evenly colored and fresh ... and I've worked the farm scene too much to trust such vibrancy to "no chemical". If you read "Ten Trusts" by Jane Goodall, she said way back when that book was published that there were only 2 farms in the US that technically could be called "organic". Definition of organic should include cross pollination of bees which travel up to 2 miles, should include the history of pesticides and etc on the land, wind blowing in neighbors contaminants and downstream movement of water feeding your crops with neighboring pollutants, and a whole lot more. [Our garden at home could be called organic b/c WE treat it well but our neighbors aren't concerned about OUR garden, just their crops.] Sooooo obviously the standards of "organic" have been lowered to comply with supply and demand.

    To kind of answer your question, yes, there's a huge increase of organic options. I've taken pictures of rows and rows of noodles that are all labeled as "organic" and just wonder, where are all the uncontaminated lands for producing such quantity. I'VE BECOME SUCH A CYNIC IN THE GROCERY STORE!!!