Laurie’s Curry Soup

Phase 1 Laurie’s Curry Soup Ingredients:

• 1 lb Extra Lean ground Turkey or beef
• 1.5 900 ml containers of no salt added broth (Chicken or Beef, depending on the meat used)
• 2 Tbsp of Beth’s Homemade Curry Powder (see below)*
  • Ingredients:
    • 3 tbsp coriander seeds (cilantro seeds)
    • 1 tbsp fennel seeds
    • 2 tbsp cumin seeds
    • 1½ tbsp black peppercorns
    • 2 tsp ground paprika
    • 1 tsp ginger powder
    • 1 tsp ground turmeric
    • 1 tsp chili powder
    • 10 green cardamom pods
    • ½ tsp bio-salt
  •  Directions:
    • Crack open the cardamom pods and remove the seeds
    • Grind these with the bio-salt, peppercorns, cumin and coriander seeds
    • Sieve into a bowl
    • Add the pre-ground ingredients and mix together

• 1 tsp xanthan gum
• Assorted Phase 1 vegetables – cabbage, mushrooms, green onion, kale etc – chopped. I add whatever is in the fridge that needs to be used up.

Directions:

• Fry the ground beef with the curry powder until almost done.
• Add the vegetables and cook until softened and meat is brown.
• Add the xanthan gum and stir until mixed. Try to sprinkle it on to avoid lumps.
• Add 1 carton of broth and stir. Depending on the amount of vegetables you have used you may have to add more to get the broth to substance ratio that you like.

This will make 6 servings. I usually double the recipe and freeze in individual size containers for a quick lunch.

*Beth’s Homemade Curry powder – Stored in an airtight container this curry spice will last up to 12 months, but I recommend making up a fresh batch every 3 months.

Credit:  Deb Spence