For the Broth:
- 6 Cups your favorite vegetable broth
- 2 Tablespoons Garlic Gold® Oil
- 2 Cinnamon sticks
- 2 Tablespoons tamari
- 1-2 Fresh jalapenos, depending on how hot you like it, cut in half
For the Soup:
- 2 Medium onions, diced into ½ inch dice
- 2 Red peppers, seeds and white pith removed, cut into ½ inch dice
- 2 Pasilla chiles, seeds and white pith removed, cut into ½ inch dice
- 1 tablespoon Garlic Gold® Oil
- ½ Cup cilantro leaves
- ½ Cup fresh mint leaves
- 2 Fresh limes, cut in small wedges
- Additional Garlic Gold® Nuggets
In a large, heavy-bottomed stockpot, heat the Garlic Gold® Oil on medium for several minutes. Add cinnamon sticks and fry until they open up, about 1 additional minute. Add vegetable broth, tamari, and cut jalapenos. Simmer 20 minutes.
While broth is simmering, heat the 1 Tablespoon Garlic Gold® Oil in a large skillet on medium for several minutes. Add diced onion, red peppers, and pasilla chiles. Saute vegetables for 5-7 minutes until onion and peppers are soft. Set aside.
When broth is done after 20 minutes, remove the cinnamon sticks with a slotted spoon; take out jalapenos as well unless you like it very spicy, then you can leave them in. Add the sautéed pepper and onion mixture and cilantro and mint. Serve immediately with lime wedges to squeeze over soup and Garlic Gold® Nuggets to sprinkle on top.
- I may not always have all of the ingredients for this soup handy, so here is what I do for a quick version of this soup when I just want to jazz up a basic soup for dinner that night: I take some dried chile flakes from the last time my son ordered pizza out, or any bit of chile-type spice i have on hand; add that to whatever broth I have on hand; even a boullion cude and water is fine. Instead of dicing it up and sautéing it seperately, I just dice up an onion, maybe some peppers if I have some handy, and throw that in to let that simmer with the broth. Simmer and eat, no straining required. I usually do not have fresh herbs available, but if you are fortunate enough to have some cilantro or fresh mint available, by all means tear off a few leaves and throw those in at the end, same with the fresh lime; if you have one handy, cut it in half and give it a squeeze right there at the end.
- This soup freezes beautifully; I make it every year, so by all means make it ahead so you can have it whenever you are in a rush for a quick meal.