One of the fabulous things about winter is cooking up a nourishing soup – here is one of Patricia Wigley’s Ayurvedic-inspired recipes to enjoy.

• 1 cup adzuki beans
• 1 cup rice or spelt pasta
• 1 small onion finely chopped
• 1 knob ginger finely chopped
• 1 clove garlic finely chopped
• Pinch asafoetida (hing), Black pepper, rock or sea salt
• 1tsp each turmeric, coriander, mustard seeds
• 1 carrot
• Handful beans
• 1 stick celery
• 1 small or 1 cup of sweet potato
• Small head broccoli
• 1 tbsp olive oil 6-8 cups water .

Method:

• Saute onion, ginger, garlic , mustard seeds in olive oil 1-2 minutes.
• Add adzuki beans, turmeric, asafoetida, chopped veggies and stir to coat.
• Add water, pepper, salt, coriander and bring to boil.
• Stir and reduce to simmer for 1 hour.
• Add rice and continue to simmer another 30 minutes or pasta for another 10 minutes.

Serves 4