Recipe by katie in the UP
This recipe came from the Oprah site...it's originally designed for Wynonna Judd: Journey to Health. The broth is suppose to have healing properties. It also curbs your appetite.
Top Review by joyceslater
I revised the ingredients to serve 2, so the pepper, garlic and ginger root mixture was so small it didn't even reach the blades of the blender (I don't have a food processor). I had to take the blender apart and scrape that out and mash it up. The flavor of the broth was sooo good and I would have never come up with it own my own. I didn't like the warm cucumbers-something wrong about that. I didn't have a green, red or orange pepper so I substituted celery. Also I used all the garnish vegetables at once and then had leftover broth and no veggies to put with it. My husband likes thicker soups, so he wasn't wild about it but I will definitely make it again - it just feels healthy. Thanks.
- 1 piece gingerroot, thumb size, peeled
- 2 large garlic cloves
- 1⁄4 habanero pepper
- 2 limes, juice of, In a separate bowl
- 1 quart chicken stock or 1 quart vegetable broth
Vegetables for garnish
- 1⁄2 seedless cucumber, diced
- 1⁄2 carrot, diced
- 1⁄2 cup jicama, diced
- 1 bunch cilantro leaf, picked and minced
- 1⁄4 red pepper, diced
- 1⁄4 yellow pepper, diced
- 1⁄4 orange bell pepper, diced
Directions See How It's Made
- Put garlic, ginger and habanero in a food processor; or blender and grind to a fine puree, adding a few drops of the lime juice to loosen it up a bit.
- Place this in a 1 1/2 or 2 qt sauce pan, over med high heat saute for 10 seconds and remove from heat.
- Pour in the broth, return pan to heat; let it come to a slow simmer. cook for 15 minutes to incorporate all the flavors.
- Divide the garnish vegetables between 4 soup bowls and pour the broth over.