Bronchitis Broth

Name: Bronchitis Broth
Ingredients: 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

16 ingredients

10 steps

Ingredients

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

Directions

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!