Ayurvedic lemon rice soup

Actually, this ayurvedic soup is ideal for the Pitta era. This refers to the summer months from the beginning of July to the end of October, during which the metabolism slows to compensate for the warm outside temperatures. That leads to a reduced heat production in the body. The soup, on the other hand, gently stimulates the (purely metaphorical) digestive fire and thus ensures a balanced thermal and well-being inside. (The principle is known from the custom of drinking hot tea in really warm countries at high temperatures.) So far so good.

Given my chilly feet and a slightly shivering overall physique, today I decided to take the pitta -Time to extend something. Inner warmth and well-being I can use well in early October. I certainly believe in the influence of food on the health - but too dogmatic you should not look at the whole. Well, that's good.

Besides, the lemon in this soup is not hard and sour at all due to the spices, but undergoes a very gentle, sunny transformation. The rice makes the soup filling without complaining. Altogether a great thing to defy the gray autumn with a pleasant-warming and very satisfying meal.

And here comes the recipe for Ayurvedic Lemon Rice Soup :

6 Saffron Threads Soak in a little warm water for at least 1/2 hour.

1 tablespoon of clarified butter (eg ghee from the organic market or health food store)