Mediterranean Curry Soup

Yoga is something I practice every day. I also "suggest," not nag, on a regular basis that my husband to do more stretching. My suggestions usually fall on deaf ears except on rare occasions as captured in the photo above. My husband has found a stretching partner, Kona, who likes to reward effort with lots of slups.

I enjoy getting "slups" from Kona too but I especially like getting her to warm me up as an extra big lap dog on a cold winter day. Another winter warm-up for me is a hot bowl of soup.

A recipe for a spicy, curry veggie soup caught my eye recently in a magazine while I was waiting for an appointment. If I could remember the recipe, I knew what I wanted to fix for dinner as soon as I got home. The soup ended up being delicious although it was more my creation since I added chicken and couldn't recall all the ingredients.

Mediterranean Curry Soup

(serves 4)

1 cup chopped cooked chicken

2 T. olive oil

1/2 medium chopped onion

2-3 garlic cloves, minced

2 tsp. fresh grated gingerroot

1 zucchini, diced

1/4 head cauliflower, chopped into small bite-size pieces

1 carrot, diced

1/2 cup garbanzo beans

Optional: chopped fresh cilantro for garnish

1/2 tsp. cumin seeds and coriander seeds, toasted

1 tsp. cumin

1/2 tsp. cardamon

1 tsp. Indian curry

1 tsp. turmeric

1 tsp. coriander

salt and pepper to taste

4 cups vegetable broth (Imagine makes a good one without added sugar.)

Directions:

Heat the olive oil in a large soup pot. Saute the garlic, ginger and onions until soft. Add the zucchini, carrot and cauliflower and continue sauteeing until tender. Toss in the spices, salt and pepper to taste, and stir. Add the chicken, garbanzo beans and the broth, and heat to a simmer. Garnish the soup with toasted seeds and chopped cilantro and serve.

Note: I really like the spiciness of this soup but feel free to adjust the amount of each spice.