Booster Soup

 I LOVE this soup!  It reminds me of the 'Green Soup' i used to order at a little cafe.  Not because there are greens, but the texture and satisfaction.  I stumbled on this gem over at the Hallelujah Acres website.

I shopped for groceries around 3 in the afternoon, and I made it pretty much straight away.  I was hungry from not having had my lunch yet, and thought I'd have a bowl before supper.   It didn't take long to do, very little prep work, being that's it's only water, spices, 2 onions, a couple carrots, a rib of celery, and some broccoli.  (I used 'baby broccoli', labeled broccolini or broccolette, depending on which store I go to.)

  My son came downstairs and said, "Whoa.  That smells so good!"  We sat down and had a bowl, both loving it.  I went back for another, then a bit of another.  SO GOOD.

After letting it cool in the pot, I went to put away the rest and instead ended up eating it.

The punchline is that this soup was all gone before dinner.  ahem.

(Next time, I am doubling this recipe.)  This makes a conservative 4 Servings.  My son and I did decide that this is a weekly staple from now on.  Now that we are stocked up on all the spices, it will be an inexpensive soup to make.

 Booster Soup

Submitted By: Melody Hord

Jam packed with immune boosting vegetables, curry, turmeric, garlic, and other healing herbs, this Recovery Diet soup is just what the doctor ordered!

Ingredients

• 2 sweet onions (one blended, one chopped)
• 4 cups broccoli (chopped)
• 2 carrots (peeled and cut into rounds)
• 1 celery rib (chopped)
• 1 tsp curry powder
• ⅛ tsp turmeric
• ¼ tsp coriander
• ⅛ tsp cinnamon
• ¾ tsp garlic powder
• ¼ tsp black pepper
• 1 tsp unrefined salt
• ½ tsp dried minced onion
• ½ tsp yellow mustard seeds
• 4-½ cups water

Directions

1. Cut an onion in 8 pieces and blend in a blender with ½ cup of water.
2. Pour mixture into a pot and add all other ingredients including the remaining 4 cups of water. Bring to a boil.
3. Reduce heat and simmer for 15 minutes with lid on.
4. After 15 minutes, remove 2 cups of soup and place in a blender. Let soup cool for a couple of minutes in the refrigerator.
5. Slowly blend the 2 cups, being careful to let steam out of blender. ** NEVER ** blend hot soup under a sealed blender lid. (Blending builds the steam's pressure, which will blow the lid off, causing hot soup to erupt, potentially causing severe burns.)
6. Add blended portion back to the pot.

Simmer for 5 to 10 minutes more, allowing flavors to mingle.
********
  
Enjoy,
xo
Rawkin'