Homemade soups are relatively simple to make and the cook controls the spice, fat and salt unlike dining out.
Spicy Red Pepper Asian Soup
In a large stock pot combine the following :
1 head of garlic peeled and chopped
2 Tbsp fresh peeled and "rubbed" ginger root
2 Tbsp grated orange rind
1 leek, peeled and finely sliced
1 c carrot matchsticks or slices
1/2 c celery peeled and roughly chopped. (2 Tbsp celery seed is fine as a substitute. Rub it before you toss it.)
3 packets ( pizza condiment packages are perfect for this) or 3 Tablespoons of crushed red pepper flakes. Could use green curry paste or Wasabi to taste instead.
2 cups homemade chicken broth
8 cups water
1 Tbsp salt
2 Tbsp Tamari
4 Tbsp Tahini
1 diced chicken breast
1 cup rice
Reserve for last 10 minutes of cooking :
1/3 c flour made into slurry with broth from pot to make 1/2 c.
3 C baby spinach leaves chopped or 1-2 cups baby bok choy chopped
1 can mini corn, sliced into 1/2" pieces
Combine first ingredients in the pot, and cook at a low boil for at least 40 minutes, or until rice and chicken are done.
10 minutes before planning to serve, add the last 3 ingredients, stirring well.
Serve hot, with crusty breads or with fried wonton strips.
OK to add other vegetables as desired.
Makes about 6 servings.