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.