Yield: 4 cups
|2 cans||Low-sodium chicken broth (or 3 1/2 cups homemade broth)|
|1 \N||Garlic head, peeled (about 15 cloves)|
|1 medium||Onion, quartered|
|1½ tablespoon||Minced parsley|
|1½ tablespoon||Minced cilantro|
|1 teaspoon||Minced mint|
|1 teaspoon||Minced basil leaves|
|1 teaspoon||Curry powder|
|¼ teaspoon||Red pepper flakes|
|\N \N||Salt to taste|
|1 tablespoon||Fresh lemon juice|
Put all ingredients except the lemon juice in a saucepan and bring to a boil. Reduce heat and simmer, covered or uncovered, for 30 minutes.
(Omit the cover if you wish to inhale teraputic cooking fumes.) In a blender or food processor, puree the cooked garlic, onions and herbs with a little liquid and stir back into the soup. Add lemon juice. If you want a clear broth, filter out the solid constituents. Makes about 3½ cups.
AN EFFECTIVE DOSE: As little as ½ cup, but for a better response, take 1-2 cups, Ziment says. He advises sipping slowly to get the most benefits.
Nutrition per cup: 72 calories, 3.7 grams protein, 10 grams carbohydrates, 1 gram fiber, 1.7 grams fat (⅖ gram saturated), 58 milligrams sodium, 11 milligrams vitamin C.
Submitted By MICHAEL ORCHEKOWSKI On 08-16-95