| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Vegan |
Vegan, Vegetarian, Soups and s, Posted |
8 |
servings |
INGREDIENTS
| 1 |
md |
Onion; peeled |
| 1 |
lb |
Carrots; peeled and trimmed (6 or 7 medium) |
| 1 |
bn |
Celery with leafy tops; (1 1/4 pounds) trimmed |
| 1 |
tb |
Olive oil; * |
| 1 |
tb |
Curry powder |
| 2 |
ts |
Cayenne; or to taste |
| 12 |
c |
Low-sodium canned chicken broth; or water |
| 2 |
|
Heads garlic; cloves lightly |
|
|
Smashed peeled and thinly sliced |
| 5 |
|
Dried red chili peppers |
| 2 |
ts |
Kosher salt |
|
|
Freshly ground pepper |
| 1 |
bn |
Fresh cilantro; ** leaves chopped medium |
| 1 |
bn |
Fresh mint; *** leaves chopped medium |
| 1 |
bn |
Fresh basil; (optional) ** leaves chopped medium |
| 1 |
bn |
Fresh parsley; ** leaves chopped medium, (optional) |
|
|
Squirt of fresh lemon juice |
INSTRUCTIONS
* Orig was 2 1/2 tbsp olive oil. It would be way too oily, IMHO.
Actually, I only used 1 tsp
** I used dried herbs because that's all I had
*** I omitted because I didn't have any. But it would be good.
Makes 8 to 10 servings
Chop the onion, carrots, and celery into bite-size pieces.
Heat the oil in a soup pot over medium heat. 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. Add the broth,
bring to a boil, and simmer, uncovered, for
30 minutes.
Add the garlic, chili peppers, salt, pepper to taste, cilantro, mint,
and basil and parsley if using. Cover the pot, bring to a boil, and
reduce the heat to a high simmer. Cook for 15 to 20 minutes, until
the garlic is soft but not mushy. Fish out the chili peppers with a
slotted spoon. Add the lemon juice; taste for seasoning, and add more
pepper if you like. Serve hot.
Strain, if desired, and serve the vegetables over brown rice or
couscous.
From TONICS by Robert A. Barnett. Copyright (c) 1997 by Robert A.
Barnett. Reprinted by arrangement with HarperCollins Publishers, Inc.
NOTES : Pulmonary specialist Dr. Irwin Ziment faxed us the recipe he
gives his patients, and we started from there. After cooking the
chopped vegetables for 30 minutes, you can refrigerate the broth and
complete it up to two days later. For a light broth, strain out the
vegetables before adding the garlic and other ingredients. (Don't
discard the vegetables; they're terrific over brown rice or
couscous.) By the way, this soup is delicious even if your breathing
is fine.
Recipe by: TONICS, Robert A. Barnett
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on
Mar 29, 1999, converted by MM_Buster v2.0l.
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