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Asparagus, Ginger & Black Pepper Cream of Rice Soup
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(5.00 out of 5 stars) 1 reviewAbout the Author: John Immel, 
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Effect: Alkalizing, Prana, Sattvic
Meal: Lunch-Dinner
Recommended for: Spring
Type: Grains
Style: Asian
Preparation: Boiled, Soup
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Meal: Lunch-Dinner
Recommended for: Spring
Type: Grains
Style: Asian
Preparation: Boiled, Soup
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Medicinal Effects & Experiences:
Experiences are Personal
Experiences vary according to the person and constitution. Individual results may vary.
Pharmacological Effects
Stimulates-energy, Diaphoretic, Soothes-throat, Flushes-sinuses, Vasodilator, Decongestant, Digestive, Stomachic, Sialogogue, Carminative, Galactagogue, Stool-Softener, Rebuilds-Fluids, Cholagogue, General-LaxativeAbout Pharmacological Effects
The list of actions below have not be approved by the FDA and should not be used to treat a medical condition.
Is Asparagus, Ginger & Black Pepper Cream of Rice Soup Good for Me?
Find out by taking this free, easy quiz.
You'll learn your body type, and whether Asparagus, Ginger & Black Pepper Cream of Rice Soup is a good fit for you. Time to complete: approximately 1 minute.
ayurvedic perspective
Ojas building but Kapha pacifying, asparagus increases mucous; both ginger and black pepper help to expectorate it.
About Asparagus, Ginger & Black Pepper Cream of Rice Soup
A simple rice congee great for late spring colds and congestion. Like chicken soup but without the heaviness of chicken. Black pepper stimulates circulation and lightens the step. Discovered at Congee Village, a Chinese Restaurant in Manhattan, NY on Bowery St.ingredients
| 1 c | Asparagus |  | | |
| 1 c | Basmati Rice | | |  |
| 1/4 tsp | Black Pepper | |  | |
| 1 inch | Ginger (Fresh) | | | |
| 1/2 tsp | Salt (Mineral Salt) | | | |
| 1 tbsp | Sunflower Oil | | | |
preparation
1. Grind the rice into powder or use cream of rice.2. Add the rice to 5c water and bring to a boil.
3. Add the other ingredients. Stir frequently to prevent the rice from sticking to the bottom.
4. Cook about 15-20 min until all asparagus and rice are tender.
About the Author
John Immel, the founder of Joyful Belly, teaches people how to have a healthy diet and lifestyle with Ayurveda. His approach to Ayurveda exudes a certain ease, which many find enjoyable and insightful. His online course Balance Your Ayurvedic Diet in a Week provides tools for gracefully healing with Ayurveda to thousands. John also directs Joyful Belly's School of Ayurveda , which specializes in digestive tract pathology & Ayurvedic nutrition. John and his wife Natalie recently published Explore Your Hunger: A Guide to Hunger, Appetite & Food.John's interest in Ayurveda and digestive tract pathology was inspired by a complex digestive disorder acquired from years of international travel, including his public service work in South Asia. John's commitment to the detailed study of digestive disorders reflects his zeal to get down to the roots of the problem. His hope and belief in the capacity of each & every client to improve their quality of life is nothing short of a personal passion. John's creativity in the kitchen and delight in cooking for others comes from his family oriented upbringing. In addition to his certification in Ayurveda, John holds a bachelor's degree in mathematics from Harvard University.
John enjoys sharing Ayurveda within the context of his Catholic roots, and finds Ayurveda gives him an opportunity to participate in the healing mission of the Church. Jesus expressed God's love by feeding and healing the sick. That kindness is the fundamental ministry of Ayurveda as well.
Comments & Impressions of 'Asparagus, Ginger & Black Pepper Cream Of Rice Soup'
Do you like 'asparagus, ginger & black pepper cream of rice soup'? Why or why not? What makes it unique? Is there something you'd like to know about 'asparagus, ginger & black pepper cream of rice soup'?(5.00 out of 5 stars) 1 review
The consistency is more like grits than soup. I love this recipe! Easy-peasy to make, tasty and satisfying. I can imagine lots of substitutes for the asparagus, etc. A good base for other variations.
Agree with nancy's post on 6/8/10. This is definitely more thick like a risotto rather than a soup. Also, I am new to this type of cooking, but found this recipe to be fairly bland. The proportions provide only a hint of ginger, salt and pepper. I could easily have doubled them to lend a stronger flavor profile, but not sure if that throws of the ayurvedic balance this dish tries to create.
Am also curious how to turn this into a more soup-like consistency, but keeping in mind that adding more water would dilute the already weak flavor profile...maybe up water, ginger, salt, pepper and asparagus while leaving rice portion to 1 cup? (Also, I used brown basmati rice).
Dear Nix - The rustic, hearty flavor of brown rice will easily overwhelm the delicate flavors here. I wholeheartedly support adding more water for a mushier consistency! thanks for the tips. Best, -John
- John Immel, Asheville , NC , 01-16-12 (Reply)
The Best Asparagus I Have Ever Eaten....Please Try
I wonder if I could subsitute the rice with cauliflower? Anyone else tried with cauliflower?
- Wilma Wagner, Houston , 08-02-16 (Reply)
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What is Joyful Belly?
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Joyful Belly helps people confidently choose food that restores their healthy glow,
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What is Ayurveda?
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