Flu Soup

January 25, 2017



  • 1 TBSP extra virgin olive oil

  • 1/2 small onion chopped

  • 2-3 cloves garlic, peeled and minced

  • 1/4 tsp ground turmeric

  • 1 tsp peeled and diced ginger root

  • 2 small potatoes, chopped

  • 1/2 head cauliflower

  • 1 medium zucchini

  • 2 large carrots chopped

  • 2 celery stalks chopped

  • salt to taste

  • juice of one lemon

  • 4 cups organic vegetable broth

  • 1/4 -1/2 tsp cayenne pepper




  • In a large pot, heat the olive oil over medium heat.

  • Sauté the onion, garlic, ginger, and turmeric for a few minutes, until onions start to soften and become translucent.

  • Add the remaining veggies, and salt and sauté for several minutes longer.

  • Pour in the lemon juice, and stir to coat the vegetables.

  • Add the broth, cayenne and additional salt and, if desired bring to a boil, cover and boil for 10-15 minutes, or until the veggies are soft.

  • Use an immersion blender, or add the contents of the pot to a blender or food processor, puree until smooth and creamy.

  • Return the soup to the pot, and heat through.











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