• 82minutes

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Nutrition Info . . .

VitaminsA, B3, C, P
MineralsNatrium, Fluorine, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 stalks celery

  2. 1 large carrot

  3. 2 tablespoons of cornstarch

  4. 1 tea chili pepper flakes

  5. 1 tea dried basil

  6. 1 tea of cinnamon

  7. 1 onion

Instructions Jump to Ingredients ↑

  1. Infuse oil with 1 tea peppercorns (i used green), 1 tea chili pepper flakes, 1 tea dried basil.

  2. Add onions, when soft and almost translucent, add 4-5 cloves of garlic whole and add 1 tea salt.

  3. add celery and carrots and 1 tea of cinnamon saute until softened. When vegetables are almost thoroughly cooked add 4 cups of water.

  4. Nearing the end of the cooking process chop and add the more delicate artichokes and tomato.

  5. separate about a cup of hot cooking liquid. add 2 tablespoons of cornstarch and mix until there are no lumps. add the corn starch liquid back into the soup. the corn starch allows the cooking liquid to thicken without cloudiness or any after taste.

  6. add noodles, preferably rice noodles and salt to taste. Also i love topping my soups with green onions, but not everyone does.

  7. Review & Rate


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