Bronchitis Broth

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 medium onion, peeled
• 1 lb carrot
• 1 bunch celery, with leafy tops
• 1 tablespoon olive oil
• 1 tablespoon curry powder
• 1/2-1 teaspoon cayenne (or to taste, i like a little less cayenne personally)
• 12 cups low-sodium canned chicken broth
• 2 heads garlic, cloves lightly smashed, peeled and thinly sliced
• 5 dried red chili peppers
• 2 teaspoons kosher salt
• fresh ground pepper
• 1 bunch fresh cilantro leaves
• 1 bunch fresh mint leaves
• 1 bunch fresh basil (optional)
• 1 bunch fresh parsley leaves
• 1 squeeze fresh lemon juice

Recipe

• 1 chop the onion, carrots, and celery into bite-size pieces.
• 2 heat the oil in a soup pot over medium heat.
• 3 stir in the onion, carrots, celery, and curry powder and cayenne. reduce the heat to medium-low, and cook for 15 to 20 minutes, stirring occasionally, until the vegetables are very soft but not too brown.
• 4 add the broth, bring to a boil, and simmer, uncovered, for 30 minutes.
• 5 add the garlic, chili peppers, salt, pepper to taste, cilantro, mint, and basil and parsley if using.
• 6 cover the pot, bring to a boil, and reduce the heat to a high simmer.
• 7 cook for 15 to 20 minutes, until the garlic is soft but not mushy.
• 8 fish out the chili peppers with a slotted spoon.
• 9 add the lemon juice; taste for seasoning, and add more pepper if you like.
• 10 serve hot and feel better!