![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2025\/06\/Folk-Healing-Soup-768x1024.jpg\")
Folk Healing Soup<\/p>\nFolk Healing Soup<\/p>\n
<\/p>\n
2 T. Avocado or Olive Oil<\/p>\n
1 onion chopped<\/p>\n
5 cups vegetable broth<\/p>\n
1 tsp. ground cinnamon<\/p>\n
1\/2 tsp. cumin<\/p>\n
1 1\/2 tsp. turmeric<\/p>\n
1\/8 tsp. cayenne or black pepper<\/p>\n
1 T. ginger powder<\/p>\n
1 bay leaf<\/p>\n
3 medium potatoes diced<\/p>\n
1\/2 can tomatoes<\/p>\n
2 celery stalks, sliced into half moons<\/p>\n
2 carrots, sliced into thin rounds<\/p>\n
1 1\/2 cups chickpeas, soaked for 2 hours<\/p>\n
1 T. lemon juice<\/p>\n
Salt, pepper to taste<\/p>\n
Cooked barley or wild rice (optional)<\/p>\n
Frozen peas, artichokes, okra (optional)<\/p>\n
Fresh chopped herbs like parsley (optional)<\/p>\n
<\/p>\n
In a large pot, heat the olive oil over medium-high heat and add the onion. Saut\u00e9 for<\/p>\n
3 to 5 minutes until fragrant and slightly golden. Add 1 1\/2 cups of the vegetable stock and simmer for 20 minutes. In a small bowl, combine the cinnamon, curry, turmeric, cayenne, ginger, and 2 tablespoons of the vegetable stock. Stir well. Add to the simmering stock and onions. Pour the remaining vegetable stock into the pot, add the bay leaf, and bring to a boil. Reduce the heat to a simmer. Add the potatoes, tomatoes, celery, and carrots. Simmer until the carrots are tender (about 20 minutes). Remove the bay leaf.\u00a0 Add the chickpeas, saffron, and lemon juice and simmer for 10 minutes. Season with salt and pepper. If using, add the barley to each bowl and then ladle the soup over the top. Garnish with fresh herbs.<\/p>\n","protected":false},"excerpt":{"rendered":"
Folk Healing Soup 2 T. Avocado or Olive Oil 1 onion chopped 5 cups vegetable broth 1 tsp. ground cinnamon 1\/2 tsp. cumin 1 1\/2 tsp. turmeric 1\/8 tsp. cayenne or black pepper 1 T. ginger powder 1 bay leaf 3 medium potatoes diced 1\/2 can tomatoes 2 celery stalks, sliced into half moons 2 carrots, sliced into thin rounds 1 1\/2 cups chickpeas, soaked for 2 hours 1 T. lemon juice Salt, pepper to taste Cooked barley or…<\/p>\n