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
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.