Garlic Potato Healing Soup Recipe

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posted by Annie B. Bond Dec 10, 2004 11:03 pm

filed under: Food & Recipes, Soups & Salads

Adapted from The Findhorn Book of Vegetarian Recipes, by Kay Lynne Sherman (Findhorn Press, 2003).

Here is a folk remedy for those days when you’re out of sorts and not feeling well. Comforting and packed with the healing power of garlic, this soup is good for what ails you!

Keep the recipe on hand to make whenever you or a loved one is feeling under the weather: Garlic Potato Healing Soup is a keeper.

INGREDIENTS

1 teaspoon caraway seeds, crushed with a mortar and pestle
2 cups chopped potatoes
7 cups good-quality vegetable stock or water
1 teaspoon salt
4 cloves garlic, crushed
1 tablespoon butter
Croutons for garnish (optional)

1. Simmer potatoes and caraway seeds in stock or water for 20 minutes, or until potatoes are very soft.

2. Add crushed garlic and butter, stirring to combine thoroughly.

3. Serve hot with croutons on top, if desired.

Serves 2.

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5 comments

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Tia P. says
Apr 25, 2008 9:54 AM

I make a variation on this soup & it is my hubby's all-time favorite. Instead of just melting the butter & adding it at the end, start by saute'ing a sliced leek in the butter, then add the potatoes & stock. The aroma is intoxicating! You can also substitute a cup or two of white wine for the stock (all the alcohol cooks off, so be sure & use a wine good enough to drink! ;-)). The leek & wine add tremendous flavor. White pepper is awesome in it, too, just don't use too much.

I'm curious what is the health benefit of the caraway? I've never paired it with potatoes....

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Jean Buckley says
Feb 16, 2008 10:46 AM

This soup was not my greatest success. Maybe because I used fennel seeds instead of caraway seeds, but as written, I found the taste rather bland. The addition of ground coriander and ginger helped a lot. I should have stopped there. I then went on to throw in a lot of white pepper, and the final result was both too spicy and had too much flotsam from the many ground seeds. I tried to improve the texture by partially pureeing it with an immersion blender, but all in all, it was only a partial success.

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Inge Jorgensen says
Jan 17, 2008 7:17 AM

It sounds like a very good and healthy soup,
I am going to make it.

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Ela P. says
Jan 17, 2008 4:46 AM

Not bed, really.

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Hazel C. says
Nov 27, 2007 2:11 AM

Sounds yummy, too!

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