Contributed by Betty L Khoo-Kingsley

Green Papaya is the base of all Betty L Khoo’s healing soups. (Papaya aka Paw Paw is very nutritious – see Harold W Tietze’s book - Paw Paw the Medicine Tree). Use Organic or pesticide-free ingredients wherever possible…and fresh local herbs and vegetables.

Choose a Papaya with a hint of yellow on the skin and you’ll get a naturally sweet soup. Use a papaya that’s still dark green with whitish seeds inside and it’s more savoury. Combine diced papaya with pumpkin and/or sweet potato (all diced) and you can make delicious hearty soups.

Simmer for 10 minutes if you want a clear soup, 20 minutes if you want a thick soup.

Mediterranean-style soup, add basil and lots of tomatoes. If you want a hearty all-in-one-meal soup, chuck in a handful of beans and beanpods. (If using dried beans, soak for a couple of hours, wash and cook for ½ to 1 hour before putting in diced papaya.)

Thai Tom-Yum style soup, throw in your Thai herbs – lemon grass stalks, basil, galangal (lengkuas), and kaffir lime leaves – and your chillies. Simmer 10 -15 mins and strain. Dash of fresh lime, brown sugar at the end. Garnish with chopped parseley/spring onions.

Brown Rice broth soup – use organic or bio-dynamic brown rice or millet and light miso (optional). Pre-soak rice and cook at same time as diced green papaya.
When I’m preparing SOUP as a main meal, I always add a handful of leafy veggies at the end. And garnish with chopped parseley/spring onions or garlic chives.

Method:

Decide which soup you want to make. For a One-Dish meal I would choose the Brown Rice with Green Papaya broth soup.

1. Pre-soak the brown rice and any dried beans you like for a few hours to reduce cooking time (saves energy). (1/3 mug of dry rice grains for one person)
2. Dice green papaya and another other root vegetable you are using.
3. Finely slice or chop ½ a large brown onion (or shallots). Fry in coconut or olive/grape seed oil in medium heat till fragrant and lightly brown. (Can also simmer onions in water - less aromatic but more healthy.) Use a claypot, stainless steel or cast iron pot.
4. Add in the pre-soaked brown rice & any pre-soaked dried beans, diced root vegies – fry together for ½ a minute in medium heat, then add in two mugs of water and bring to the boil.
5. Watch the fire – do not bring to a rolling boil, as soon as bubbles appear (spoon away any froth) reduce heat to simmer. Simmer for 15 minutes – test grains/vegies/beans to see if soft – add more water if you like a watery broth.
6. Rice/beans/vegies should be soft by 20 minutes and ready to eat. Now add in some leafy vegies (coarsely chopped bayam/spinach/chye sim), Stir for ½ min, add in sea-salt or miso (or a healthy vegetarian stock cube). Turn off fire – do not cover pot or leafy vegies will become overcooked)
7. Enjoy and Eat with Gratitude

About the Contributor

Betty L Khoo-Kingsley Eco & Natural Health Researcher/Writer & Biodynamic Gardener Author: Cancer Cured Naturally Her book, Cancer Cured Naturally is available at major bookshops and WHATEVER (bookshop/cafe) 20 Keong Siak Street for S$24.90 and selected Health food shops, including Kg Senang Holistic Lifestyle Centre (Blk 106 Aljunied Crescent), Nutrimax Organics (Golden Landmark), Fit for Life Centre (Crawford), Nature's Glory (Tan Boon Liat Bldg), Camu Camu (Hougang). Or email battyboo@singnet.com.sg and mail a cheque for S$25 to the author/publisher (make it out to Betty Lau) and post it to 11, Sundridge Park Rd, Singapore 358141 with your mailing address and it will be posted to you.