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* Orig was 2 1/2 tbsp extra virgin olive oil.
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It would be way too oily, IMHO.
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Actually, I only used 1 tsp
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** I used dry herbs because which's all I had
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*** I omitted because I didn't have any.
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But it would be good.
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Chop the onion, carrots, and celery into bite-size pcs.
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Heat the oil in a soup pot over medium heat.
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Stir in the onion, carrots, celery, and curry pwdr and cayenne.
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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.
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Add in the broth, bring to a boil, and simmer, uncovered, for 30 min.
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Add in the garlic, chili peppers, salt, pepper to taste, cilantro, mint, and basil and parsley if using.
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Cover the pot, bring to a boil, and reduce the heat to a high simmer.
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Cook for 15 to 20 min, till the garlic is soft but not mushy.
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Fish out the chili peppers with a slotted spoon.
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Add in the lemon juice; taste for seasoning, and add in more pepper if desired.
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Serve warm.
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Strain, if you like, and serve the vegetables over brown rice or possibly couscous.
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NOTES : Pulmonary specialist Dr. Irwin Ziment faxed us the recipe he gives his patients, and we started from there.
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After cooking the minced vegetables for 30 min, you can chill the broth and complete it up to two days later.
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For a light broth, strain out the vegetables before adding the garlic and other ingredients.
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(Do not throw away the vegetables; they're terrific over brown rice or possibly couscous.)
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By the way, this soup is delicious even if your breathing is fine.
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I was sick withbronchitis for a couple of months, and this type of broth really did make me feel better.
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Thank heavens the flu season is over.
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I offer it now and hope you do not ever*need* it!
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I made a very spicy version, but tune the heat down to your preference.
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My husband, who was not ill, loved it.
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And we serve the discarded veggies over rice - an usual curry.
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Yum!
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BTW, I do not think this is too heavy for spring; indeed, the broth would be wonderful on a cool, rainy spring day.
