Bronchitis Broth

Ingredients

• 1 medium onion, peeled
• 1 lb carrot
• 1 bunch celery, with leafy tops
• 1 tablespoon olive oil
• 1 tablespoon curry powder
• 1/2-1 teaspoon cayenne (or to taste, I like a little less cayenne personally)
• 12 cups low-sodium canned chicken broth
• 2 heads garlic, cloves lightly smashed, peeled and thinly sliced
• 5 dried red chili peppers
• 2 teaspoons kosher salt
• fresh ground pepper
• 1 bunch fresh cilantro leaves
• 1 bunch fresh mint leaves
• 1 bunch fresh basil (optional)
• 1 bunch fresh parsley leaves
• 1 squeeze fresh lemon juice

Directions

1. 1

   Chop the onion, carrots, and celery into bite-size pieces.

2. 2

   Heat the oil in a soup pot over medium heat.

3. 3

   Stir in the onion, carrots, celery, and curry powder and cayenne. Reduce the heat to medium-low, and cook for 15 to 20 minutes, stirring occasionally, until the vegetables are very soft but not too brown.

4. 4

   Add the broth, bring to a boil, and simmer, uncovered, for 30 minutes.

5. 5

   Add the garlic, chili peppers, salt, pepper to taste, cilantro, mint, and basil and parsley if using.

6. 6

   Cover the pot, bring to a boil, and reduce the heat to a high simmer.

7. 7

   Cook for 15 to 20 minutes, until the garlic is soft but not mushy.

8. 8

   Fish out the chili peppers with a slotted spoon.

9. 9

   Add the lemon juice; taste for seasoning, and add more pepper if you like.

10. 10

    Serve hot and feel better!