2 cups of spinach

2 onions chopped up

2 carrots diced

2 cups of vegetable broth (or chicken broth)

1.5 cups of Marsala Wine

1 tsp. of sea salt

1 tsp. of garlic powder

1 tbs. of ghee 

1/2 tsp. of black pepper

1 tbs. of oregano

3/4 cup of basmati rice


In a medium saucepan, add all ingredients. Let everything simmer for about 15 minutes, covered. 

Next, add enough water to 1 inch below the rim line of the pot. Lower the heat and keep the pot covered. Cook for another 35-40 minutes. Turn the heat off and let the pot sit for a few minutes.

Serve and enjoy! Buon Appetite!

NOTE: If you are aware of any condition that involves acute inflammation, adding the wine to the soup could potentially increase it due to the heating and fermented qualities of the wine. Pitta predominant individuals may need to be cautious as not to increase Pitta by adding the wine. 

The vegetable broth/chicken broth can be purchased at any organic market or your own homemade batch. Additionally, broth is usually more concentrated and richer in flavor.

The quality of the wine and delivered in this form supports digestive enzymes especially needed this time of year to stablize internal warmth and circulation.