Skinny Mama Soup (Recipe)

Nov 10, 2009 at 12:27 pm |
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Skinny Mama Soup

By: Danielle Dorman

This nourishing soup may be light on calories and fat, but it’s big on taste.

I first created the concoction as an offering to a girlfriend who had just given birth because it contains all the ingredients that a mother’s body needs.

Make up a big batch (it tastes even better the second day) and you’ll soon be donning your skinny jeans without skimping on nutrition.

n cup sesame oil
2 onions, finely chopped
4-5 stalks of celery, chopped
2 inches of fresh gingerroot, grated
4 cloves of garlic, minced
1 Tablespoon each caraway seeds and poppy seeds
1 teaspoon mustard seeds
n teaspoon fennel seeds
1 teaspoon turmeric
2-3 ripe tomatoes, diced (canned is fine)
3 Tablespoons dried basil
1 Tablespoon each dried oregano and tarragon
4 cups assorted vegetables (carrots, potatoes, green beans, zucchini, fresh corn off the cob…)
Approximately 3 cups of water – or until the consistency looks right
Tamari or Braggs liquid aminos, to taste
For mamas who eat meat, add 1 pound organic, boneless and skinless chicken, cut into bite-size pieces.

Using a large soup pot, heat the sesame oil over a medium-high flame. When hot, add chopped onions and grated ginger. There should be enough oil so that they do not scorch or stick to the bottom of the pot. Sautee for 3-4 minutes, until the onions are translucent and fragrant.

Next, scoot the onions and ginger aside to make a “swimming pool” in the middle of the pot with the excess sesame oil. Into this pool, add the caraway seeds, poppy seeds, mustard seeds, fennel seeds and turmeric. Allow them to roast until they pop, then mix in well with the onions and ginger. Add the celery and tomatoes and continue to sauté for 1-2 minutes more, then mix in the remainder of the herbs, sautéing until the herbs become fragrant – 1-2 minutes more. Slowly add the water, cover the pot, and bring it to a boil.

Once the pot boils, reduce the heat to a simmer, add the vegetables, cover, and cook for approximately 30 minutes, until the vegetables are tender but not soft. If making chicken soup, add the bite size chicken pieces at this point and cook until done. Add tamari or Braggs to taste.

Sprinkle a little grated cheese on top, if desired, and serve alone or with rice. Yum!

visit Danielle Dorman, the Soup Mom for more great recipes at www.soupmom.com

Skinny Mama Soup By: Danielle Dorman This nourishing soup may be light on calories and fat, but it’s big on taste. I first created the concoction as an offering to a girlfriend who had just given birth because it contains all the ingredients that a mother’s body needs. Make up a big batch (it tastes […]