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Spicy Garden Pea Soup

6 cups bouillon
2 onions, chopped
3 cloves garlic, pressed
1 teaspoon grated fresh gingerroot
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon ground tumeric
pinch cayenne, or to taste
1 sweet potato, peeled and diced
2 cups canned Italian plum tomatoes, undrained, broken up
4 cups fresh or frozen green peas
Freshly ground black pepper

Bring the onions, garlic, seasonings and bouillon to a boil in a large pot. Reduce the heat and simmer for 5-10 minutes while you cut up the sweet potato. Add the sweet potato and tomatoes, return the pot to a boil, reduce the heat again and simmer 20-30 minutes, until the sweet potato is tender. Use a hand blender to thicken the soup a little, but leave plenty of chunks. Add the peas and cook until they are tender, about 5 minutes for fresh, almost instantly for frozen peas. Season with ground black pepper to taste.

4-6 servings

June 8th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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