If you think you are getting sick, feel sick, are sick, or you don’t want to get sick, make this spicy soup and drink it. Your immune system will jump for joy!
Stove Top: Burner, medium heat
Pots/Pans: Large Pot with Lid
Equipment: Blender or Cuisinart, Good Chopping Knife, Stirring Spoon with long handle
3-5 Tablespoons Butter, unsalted, organic
2 Tablespoons Extra Virgin Olive Oil
Put in warmed pot.
4 Medium Onions, loosely chopped
1 whole Bulb Garlic, chopped
Add to butter and olive oil. Saute until transparent
1 Bunch Fresh Parsley, Italian Flat leaf
Add to onion and garlic mix, gently sauté
1 Large Celery Stalk (washed), chop loosely
1 Bag Baby Carrots or 12 Large Carrots (washed), chop loosely
1 Bunch Bokchoy , Escarole or Kale (washed), chop loosely, do not use large stems
Add to onion, garlic and parsley mix. Stir mix well.
3 Tablespoons dried basil or parsley flakes
2 Tablespoons Turmeric powder
1 teaspoon cayenne pepper flakes
¼ Teaspoon Sea Salt
Stir well into vegetable mix
2 Quarts Vegetable Broth (low-sodium)
Add to vegetables and seasonings. Stir Well. Cook at medium heat (simmer) for 25 minutes.
Puree the vegetables with a blender or Cuisinart until soup is a smooth texture. Add grated
hard goat cheese or a dollop of soft goat cheese on top if desired. Sprinkle with chopped cilantro.
This soup freezes well.
GROCERY LIST
Butter, unsalted
Extra Virgin Olive Oil
4 Medium Size Onions
1 Whole Bulb Garlic
Bunch of Fresh Parsley, Italian Flat
Bag of Baby Carrots or 12 large ones
1 Large Celery Stick
1 Bunch Bok Choy, Escarole or Kale
Dried Basil or Parsley Flakes
Turmeric Powder
Cayenne Red Pepper Flakes
Sea Salt
Vegetable Broth, low-sodium
OPTIONS:
Kale
Escarole
Cilantro
