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Add a photoServings: 8
Ingredients
- 1 med onion peeled
- 1 lb carrots peeled and trimmed (6 or possibly 7 medium)
- 1 bn celery with leafy tops (1 1/4 pounds) trimmed
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. curry pwdr
- 2 tsp cayenne or possibly to taste
- 12 c. low-sodium canned chicken broth or possibly water
- 2 x heads garlic cloves lightly smashed peeled and thinly sliced
- 5 x dry red chili peppers
- 2 tsp kosher salt Freshly grnd pepper
- 1 bn fresh cilantro leaves minced medium
- 1 bn fresh mint leaves minced medium
- 1 bn fresh basil (optional) ** leaves minced medium
- 1 bn fresh parsley leaves minced medium (optional) Squirt of fresh lemon juice
Directions
- * Orig was 2 1/2 tbsp extra virgin olive oil. It would be way too oily, IMHO.
- Actually, I only used 1 tsp
- ** I used dry herbs because which'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 pcs.
- Heat the oil in a soup pot over medium heat. Stir in the onion, carrots, celery, and curry pwdr and cayenne. Reduce the heat to medium-low, and cook for 15 to 20 min, stirring occasionally, till the vegetables are very soft but not too brown. Add in the broth, bring to a boil, and simmer, uncovered, for 30 min.
- Add in 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 min, till the garlic is soft but not mushy. Fish out the chili peppers with a slotted spoon. Add in the lemon juice; taste for seasoning, and add in more pepper if desired. Serve warm.
- Strain, if you like, and serve the vegetables over brown rice or possibly couscous.
- NOTES : Pulmonary specialist Dr. Irwin Ziment faxed us the recipe he gives his patients, and we started from there.
- After cooking the minced vegetables for 30 min, you can chill 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. (Do not throw away the vegetables; they're terrific over brown rice or possibly couscous.)
- By the way, this soup is delicious even if your breathing is fine.
- I was sick withbronchitis for a couple of months, and this type of broth really did make me feel better. Thank heavens the flu season is over. I offer it now and hope you do not ever*need* it!
- I made a very spicy version, but tune the heat down to your preference. My husband, who was not ill, loved it. And we serve the discarded veggies over rice - an usual curry. Yum! BTW, I do not think this is too heavy for spring; indeed, the broth would be wonderful on a cool, rainy spring day.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 464g | |
| Recipe makes 8 servings | |
| Calories 115 | |
| Calories from Fat 38 | 33% |
| Total Fat 4.32g | 5% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 738mg | 31% |
| Potassium 632mg | 18% |
| Total Carbs 13.79g | 4% |
| Dietary Fiber 2.8g | 9% |
| Sugars 4.76g | 3% |
| Protein 8.63g | 14% |
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