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
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More About This Recipe
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.
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