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Nutrition Facts
Serving Size 1 (355g) Recipe makes 4 servings The following items or measurements are not included below: 1 piece gingerroot 1 bunch cilantro leaves
Calories 118
Calories from Fat 27		(23%)
Amount Per Serving		%DV
	Total Fat 3.1g	4%
	Saturated Fat 0.8g	4%
	Monounsaturated Fat 1.4g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 351mg		14%
Potassium 459mg		13%
Total Carbohydrate 16.4g		5%
	Dietary Fiber 1.7g	6%
	Sugars 5.9g
Protein 7.0g		14%
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⁽⁶⁾ RATE IT NOW Print Recipe

By: katie in the UP
Jun 24, 2005

This recipe came from the Oprah site...it's originally designed for Wynonna Judd: Journey to Health. The broth is suppose to have healing properties. It also curbs your appetite.

SERVES 4 (change servings and units)

Ingredients

1 piece gingerroot, thumb size, peeled
2 large garlic cloves
1/4 habanero pepper
2 limes, juice of, In a separate bowl
1 quart chicken stock or vegetable broth

Vegetables for garnish

1/2 seedless cucumber, diced
1/2 carrot, diced
1/2 cup jicama, diced
1 bunch cilantro leaf, picked and minced
1/4 red pepper, diced
1/4 yellow pepper, diced
1/4 orange bell pepper, diced

Directions

1
Put garlic, ginger and habanero in a food processor; or blender and grind to a fine puree, adding a few drops of the lime juice to loosen it up a bit.
2
Place this in a 1 1/2 or 2 qt sauce pan, over med high heat saute for 10 seconds and remove from heat.
3
Pour in the broth, return pan to heat; let it come to a slow simmer. cook for 15 minutes to incorporate all the flavors.
4
Divide the garnish vegetables between 4 soup bowls and pour the broth over.

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Featured Reviews for This Recipe

From: KatrinaColonista

On Nov 1, 2009

This soup seems to have a nice flavor to it. I can't wait to try it tomorrow. Thanks for sharing!

0 people found this review helpful

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From: mama's kitchen

On Nov 14, 2008

MMMMMM! This made a tasty soup. I was not sure where to add the lime juice as it is not clear in the directions- hint hint - So I added it in at the end for a fresh shot! Loved the crispy veggies for a great crunch factor. The broth was very well seasoned and could stand its own against any homemade broth. The zip of the ginger and habanero was amazing yet not overpowering or too hot. They say that spicy/hot increases metabolism and aids in weight loss/control. Kudos there! Wish I had a pic of this but my camera battery was dead. Sorry. I will be making this again and hope to remember to snap a pic! Thanks Katie!

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From: hottpepper

On Aug 19, 2005

I was making this thinking it would taste horrible, but it was actually pretty good. I couldn't find a jicama so I used a turnip and I used vegetable broth. I didn't think I'd like cucumber in soup so I left it out. I was scared the broth would be too hot because of the habanero, but it was just right. This soup is suprisingly good.

3 people found this review helpful

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From: bluemoon downunder

On Dec 29, 2005

I made a pot of this and ate it over several meals immediately after Christmas. I have zero tolerance of anything hot and spicy, so I replaced the habanero pepper with sweet red pepper and the jicama with finely chopped zucchini. I added 4 cloves of garlic in step 1, and for the stock, I used Chef Kate’s fabulous Roasted Vegetable Stock Roasted Vegetable Stock, which is really worth having on hand in the freezer, as it brings very rich additional flavours to any recipe. A very tasty soup: thank you for sharing this recipe, katie!

2 people found this review helpful

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