Everyone has had a bit of a cold lately . . . The weather has been taking an Autumnish tone . . .
So in respect of sniffling noses and colder days, there has been a fair amount of
soup consumed around here . . .
The first soup was a fiery tortilla soup with fresh grown cayenne, and thai peppers . . .
Tonight’s soup started with potatoes,
and as it grew into its full form
took on an Indian flavor . . .
Broccoli and Potato, vegan and gluten-free soup
In a pot with an inch or so of water, simmer until extremely soft:
3 new potatoes, sliced thinly
Add and simmer a bit longer:
1 cup cooked garbanzo beans
2 teaspoons yellow curry powder
4 cups water
8 cups fresh broccoli, chopped finely
Dash of dill
Salt and black pepper to taste
A generous squeeze of lemon
Optional: Cayenne, chili powder
or pepper flakes
Hope you all are staying well ~ Marica