Tuesday, April 16, 2013

Spice Soup


Packet of Thai Chili Peppers

5 potatoes peeled and chopped.

3 carrots, peeled and chopped

1 head of celery, chopped

1 small Zucchini, chopped

2 cups of frozen Peas

Package of Mushrooms, chopped

½ head of cabbage, chopped

1 Bottle of tomatoes if you have them, otherwise use a 28-ounce can of whole peeled tomatoes, undrained.

4 cups of vegetable broth

2 onions, chopped

Good amount of parsley

Sea salt to taste

This recipe came from Terry Goodkind’s website. He’s one of my favorite authors and this is his recipe for Spice Soup; which is featured in his books. This soup makes enough to feed A LOT of people, but it is very delicious.


1.     Lightly brown hot peppers, including the seeds in Coconut Oil, or Ghee, then discard peppers. Make sure you get all the seeds! Save the spicy oil and set aside. Saute 2 onions, and then mushrooms in Butter/Ghee or Coconut Oil.
Now add all ingredients (Except Potatoes) to a slow cooker and fill with water till generously covers everything and simmer on low for 6 hours. Last 2 hours add potatoes. Don’t add them with everything else in the beginning unless you want disintegrated potatoes! Enjoy!

No comments:

Post a Comment