Kanjee is such a universal soup in India. I’ve seen it dressed up in many ways but the most nourishing for me is when it is very simple and used medicinally. I know that in Ayurvedic spas and hospitals this is a staple because it is so gentle on the digestive system and can help us detox and rejuvenate. This recipe comes from Kate O’Donnell. This version works as a light meal or snack. This also works as a cleanse or to keep you nourished while fasting.
1 cup barley, soaked overnight
10 cups water
½ tsp salt
1 tsp each ground cumin, turmeric, ginger
½ tsp black pepper
In a large pot over low heat, boil barley, water salt, spices and pepper. Do this for one hour with the top partially covered until the grain breaks up and the soup appears creamy. Serve warm. Consider garnishing with chopped cilantro. Enjoy!
Desert-Dwelling, Life-Loving, Globe-Trotting, Food-Adoring, Yoga Educator, Health Coach. Passionate, affirming, intuitive listener and guide for those seeking more health and happiness in their own Journey!