5 SPICE BROTHY CABBAGE SOUP

Ingredients

Serves 4

Rice

1 cup of whole grain short brown rice
6 cups of water
Salt

Soup

2 heaped tsp of grated ginger
4 grated garlic cloves
1 small head of savoy cabbage
4 portobello mushrooms, peeled and chopped
1-2 tbsp of ghee
2 tsp of 5 spice powder
6 cups of bone broth (chicken of beef)
2 tbsp of tamari
Salt and pepper

Toppings

1 free range egg per person
Cilantro
Dill
Spring onions, chopped
1 tsp of ghee

Instructions

1) Soak the rice in some water. Heat 6 cups of water in a pot and bring to a boil. Once the water is boiling, add a good pinch of salt. Drain and rinse the rice, and add to the boiling water. Reduce heat and let cook for 30mins uncovered. Once cooked, drain the rice, put it back in the pot, cover, and let steam for 10 mins before fluffing.

2) While the rice is cooking, grate the garlic and ginger,and chop the mushrooms into cubes. Cut the cabbage into 4 wedges, then slice it. Heat ghee in a large pot over medium heat. Add the grated garlic, ginger and the 5 spice powder to the pot, and combine them into a paste. Add the mushrooms and cabbage, season with salt and pepper, and stir for about 5 minutes. Pour in the bone broth, tamari, and let simmer covered for 15min.

3) Now prepare your toppings. In a small pot, bring some water to a boil and cook the eggs for 6 to 7 min. Then place them in cold water to stop the cooking. Chop the spring onions and pick some dill and cilantro.

4) To plate the soup, start by adding 2-3 tbsp of cooked rice into a bowl, cover with broth and vegetables, and top with the toppings.