Healing Soup Recipe

Healing Soup Notes

This is from a book called "Food Doctor" that we found at our local library's annual used book sale. We like to put a dollop of soft fresh cheese or grate some cheddar into the center of our soup bowls befor ladeling in the hot soup. Like most soups the variations are endless.

Ingredients

• 1 onion
• 2 carrots
• 2 celery stalks
• 3 medium potatoes
• 4 medium tomatoes
• 14 ounce can chickpeas
• 5 cups low-sodium vegetable stock
• 1 teaspoon cinnamon
• 1 1/2 teaspoons ground turmeric
• 1 tablespoon grated fresh ginger root
• 1/2 teaspoon curry powder
• 1/8 teaspoon cayenne pepper
• 4 strands saffron
• 1 bay leaf
• 1 tablespoon lemon juice

Serves / Yields

8 to 10 servings

Preparation Instructions

1. Dice celery& onion. Peel & dice potatoes & carrots. Dice tomatoes, remove seeds.
2. Simmer 1 1/2 C. veggie stock with onions for a few min.
3. In a small bowl, mix cinnamon, curry, turmeric, cayenne, & ginger into about 2 T. of veggie stock. Mix well.
4. Add to simmering stock and onions.
5. Pour the rest of the veggie stock into the pot and bring to a boil. Reduce heat to simmer.
6. Add potatoes,tomatoes, celery & carrots. Simmer till carrots are tender. 7 Pour in chickpeas, saffron & lemon juice, bring back to a simmer. Enjoy

Helpful Hints

If you'd like to add barley be sure to increase liquid to twice the amt. of barley. Sometimes vary by using sweet potato for 1/2 the amt. of potatoe.

Credit

This recipe was provided by Rosemarie Brooks from Union Grove.