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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I was in the latter stages of a cold- the first effort at this soup basically consisted of some spices, water, and a head and a half of garlic. This one is a little more complex, and tasty too- it's definitely got a kick! High in antioxidants, zinc, vit C, and things like allicin. Ingredients:
2 quarts homemade vegetable broth (i used the liquid leftover from boiling beets) |
2 onions, sliced |
1 head garlic, peeled and crushed |
1 lb frozen artichoke heart |
1 teaspoon fenugreek seeds |
1 teaspoon mustard powder |
1 tablespoon turmeric |
1 vegetable bouillon cube |
1/4 cup pumpkin seeds |
1/3 cup pecans |
salt, to taste |
chopped cilantro, to garnish |
Directions:
1. Throw onions, garlic, and spices into the broth and boil for about 10 minutes. The longer it cooks the more the nutrients break down, and you want to minimize this.
2. Place solid components of pot in a blender and puree. Return to pot.
3. Take some of the broth and puree with some of the nuts in blender and add to pot.
4. Stir everything together, salt to taste, and garnish with chopped fresh cilantro.
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