Sunday, November 2, 2008

Set Your Sinuses Free Soup

It's the end of the first grading period--have you had your first cold yet? Getting colds or the flu is a traditional perk of being a school-based therapist. Forget the OTC drugs to clear up your head--this is a great short-term fix. The more curry you add, the more you forget about your problems.

Clear Your Sinuses/Curry Lovers Soup

Assorted colorful vegetables totaling approx 4 cups, chopped
2 cups cooked brown rice
*Chopped, cooked chicken or other meat, approximately 1-2 cups.
32 oz. reduced-sodium chicken broth
Kosher salt, coarse-ground pepper, muchi curry powder** or other variety
1 Tablespoon lemon juice or white vinegar (optional)
2-3 Tbsp. olive oil

Heat oil in soup pan, add salt, optional lemon juice or vinegar and curry powder—stir frequently to avoid burning curry.
Add chopped vegetables, rice and pepper and stir frequently at medium temperature.
After vegetables are slightly tender and coated with spices, remove ½ vegetable/rice mixture and set aside to cool.
Add chicken broth (less ½ cup to aid in next step) to soup pan and simmer mixture.
Puree or partially-puree cooled vegetables (adding a little broth in the food processor or blender), then return them to soup pan. This thickens the soup a little.
Simmer until tough vegetables are tender and serve with crisp, dunking bread, if desired. Vegetables will still be slightly crisp the first time you serve it.

*Tastes great without the meat.
**Use 1 tsp. of curry powder the first time you try recipe and adjust to taste the next time. The curry taste is deeper if the vegetables and meat are coated and cooked with it, not if you just add it to the soup.

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