Vegetable Soup Recipe: Kapha Comforting Summer Soup

Vata body-mind types who live in low temperature climates shouldn't give up on soothing soups just because it's summer season. Use fresh summer vegetables in a soup that will replenish mind, body and spirit, and comfort you to the core. In a pinch (and if the temperature rises) this soup can be chilled and served cool. But we like it best when it's dished out straight from the stove.

Ingredients:

• 3 cups vegetable broth (preferably low-sodium)
• 3 cups water1 1/2 cups rice (or brown rice, if you prefer)
• 3 medium carrots, peeled and thickly sliced
• 2 stalks of celery, thickly sliced
• 1 tablespoon of olive oil
• 1 cup chopped zucchini
• 1 cup chopped yellow onion
• 1 clove of garlic, minced
• 2 teaspoons chopped cilantro
• 2 teaspoons chopped thyme (preferably fresh)
• 2 teaspoons chopped oregano (preferably fresh)
• Salt and freshly ground pepper to taste

Preparation:
In a large pot over medium heat, combine broth, water, celery, carrots, and rice. Bring to a boil before reducing to a simmer. Stir frequently to prevent rice from sticking or clumping. In a separate pan, sauté the zucchini, squash, onion and garlic in olive oil until they are tender, but not browned. Add this mixture to the pot and continue to cook over low heat for 30-40 minutes, or until vegetables and rice are tender. Serve immediately, or let cool completely and refrigerate to serve cold.

Serves four.