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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I make this when I'm feeling fine so that when I'm not, it's in the freezer ready to go. This soup recipe comes from Tonics by Robert A. Barnett. As the original recipe states, ...the soup is delicious even if your breathing is fine. Ingredients:
1 medium onion, peeled |
1 lb carrot |
1 bunch celery, with leafy tops |
1 tablespoon olive oil |
1 tablespoon curry powder |
1/2-1 teaspoon cayenne (or to taste, i like a little less cayenne personally) |
12 cups low-sodium canned chicken broth |
2 heads garlic, cloves lightly smashed, peeled and thinly sliced |
5 dried red chili peppers |
2 teaspoons kosher salt |
fresh ground pepper |
1 bunch fresh cilantro leaves |
1 bunch fresh mint leaves |
1 bunch fresh basil (optional) |
1 bunch fresh parsley leaves |
1 squeeze fresh lemon juice |
Directions:
1. Chop the onion, carrots, and celery into bite-size pieces.
2. Heat the oil in a soup pot over medium heat.
3. Stir in the onion, carrots, celery, and curry powder and cayenne. Reduce the heat to medium-low, and cook for 15 to 20 minutes, stirring occasionally, until the vegetables are very soft but not too brown.
4. Add the broth, bring to a boil, and simmer, uncovered, for 30 minutes.
5. Add the garlic, chili peppers, salt, pepper to taste, cilantro, mint, and basil and parsley if using.
6. Cover the pot, bring to a boil, and reduce the heat to a high simmer.
7. Cook for 15 to 20 minutes, until the garlic is soft but not mushy.
8. Fish out the chili peppers with a slotted spoon.
9. Add the lemon juice; taste for seasoning, and add more pepper if you like.
10. Serve hot and feel better!
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