Medicinal Soup

Today's downcast weather and the persistent rain had me thinking soup.

I never made the famous chicken noodle soup. I never bought it from the stores, and I never gave it to my child. It seemed counter-health: greasy, thick, slithering noodles, and worse.

My soups stop the sneezing and sniffing in their track. They actually are better than most cold and flu medicines.

All Natural
Start with water. (No store-bought broth, please!)
Add drops (one teaspoon) of extra virgin olive oil (EVOL) and two cubes of chicken bouillon. 
Let boil. 
Pour in a bag of 16-oz raw mixed vegetables. 
Allow to simmer a little.
Add cooked/baked meat or fish (optional)
Add the following medicinal herbs and spices: Half a bulb of chopped onion, two cloves of chopped garlic, crushed red pepper, and powders of chili, paprika, white pepper, turmeric, curry, and lemon pepper.
Allow to continue boiling while keeping a close watch on any green vegetable to make sure it doesn't lose its vibrancy.
Within the last minute or two, shake in the leaves of chopped parsley, cilantro, and chives.

Serve with your favorite carb: crackers, potato, or bread. 
--Frances Ohanenye maintains this visual "cookbook" that features processes and ingredients in pictures. The offerings have evolved into vegetarian and food-allergy recipes. Other cooks and chefs should calibrate according to their locale, availability, and preference. Click on "Open Source Cooking" ( for additional information. Thanks for visiting.


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