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Healing Soup

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.

Submitted by: Rosemarie from Union Grove, WI
Yield: 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.

Based on 1 reviews

Customer Reviews

Kathleen L

This soup is quick and easy to make, and it smells as awesome as it tastes! Do not overlook this recipe! I made it once with chickpeas for a heartier soup, and once without. Either way it is delicious! This recipe is definitely a keeper!

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