Name: Monsoon Clear Vegetable Soup with Ghee Rice
Yield: 4 servings
Ingredients: Ghee (cow) — 1 tbsp (15 g); Ginger, fresh — 1 tbsp grated (15 g); Cumin (jeera) — ¼ tsp (1 g); Carrot — 1 small, fine dice (80 g); French beans — 8, fine (60 g); Cabbage — ½ cup shredded (60 g); Sweet corn kernels — ⅓ cup kernels (50 g); Bottle gourd (lauki) — ¾ cup diced (100 g); Water — 4 cups (1000 ml); Black pepper — ½ tsp (1 g); Rock salt (sendha namak) — ¾ tsp (3.5 g); Lemon juice — 2 tsp (10 ml); Coriander leaves — 1 tbsp (5 g); Rice, white basmati (raw) — ¾ cup + 1 tbsp (160 g); Water — 2⅔ cups (rice) (640 ml); Ghee (cow) — 2 tsp (rice) (10 g)

Serves: 4
Portion: 250 ml soup + 150 g rice
Time: Cook 30 min
Texture: Soft vegetables in broth
Season: MonsoonAugust
Dosha: Vata
Pitta
Kapha
Light, warming

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Ghee (cow)	1 tbsp	15 g	75 g
Ginger, fresh	1 tbsp grated	15 g	75 g
Cumin (jeera)	¼ tsp	1 g	5 g
Carrot	1 small, fine dice	80 g	400 g
French beans	8, fine	60 g	300 g
Cabbage	½ cup shredded	60 g	300 g
Sweet corn kernels	⅓ cup kernels	50 g	250 g
Bottle gourd (lauki)	¾ cup diced	100 g	500 g
Water	4 cups	1000 ml	5000 ml
Black pepper	½ tsp	1 g	5 g
Rock salt (sendha namak)	¾ tsp	3.5 g	17.5 g
Lemon juice	2 tsp	10 ml	50 ml
Coriander leaves	1 tbsp	5 g	25 g
Rice, white basmati (raw)	¾ cup + 1 tbsp	160 g	800 g
Water	2⅔ cups (rice)	640 ml	3200 ml
Ghee (cow)	2 tsp (rice)	10 g	50 g