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Curried Broccoli Soup

This soup is equally appealing in summer or in the dead of winter. Orange slices set off the pale green, fragrant puree to perfection.

1 head broccoli
2 potatoes, unpeeled
2 cloves garlic
6 cups bouillon
1 teaspoon curry powder
1/2 teaspoon grated orange rind
Orange slices

Chop the broccoli, potatoes and garlic. Simmer in the bouillon until the vegetables are soft, about 20 minutes. Add the currey powder and the orange rind; cook 5 more minutes. Puree in a blender and serve warm or chilled. Garnish with the orange slices.

4 to 6 servings

For more recipes, refer to the The Healthy Heart Miracle book.