RCI-SP.006.0036.001
Elixir Cleanse Soup
Elixir Cleanse Soup from the Recidemia collection
Prep25 min
Cook50 min
Total75 min
Servings4
Difficultyintermediate
Ingredients
- one thumb-sized piece of fresh ginger root1 unitpeeled
- 2 large
- ¼ unit
- juice of two limes1 unitin a separate bowl
- 1 quart
- seedless cucumber½ unitdiced
- ½ unit
- jícama½ cupdiced
- bunch cilantro1 unitleaves picked and minced
- red pepper¼ unitdiced
- yellow pepper¼ unitdiced
- orange pepper¼ unitdiced
Method
1
Peel the fresh ginger root and roughly chop it along with the two large garlic cloves. Mince the ¼ habanero pepper, removing seeds if a milder heat is preferred.
2
Heat the vegetable broth in a large pot over medium-high heat until it reaches a gentle boil.
5 minutes
3
Add the chopped ginger, garlic, and minced habanero to the hot broth. Simmer for 5 minutes to infuse the flavors.
5 minutes
4
Dice the cucumber, carrot, and jícama into uniform small pieces. Set aside.
5
Dice the red pepper, yellow pepper, and orange pepper into small, even pieces. Set aside with the other diced vegetables.
6
Pick the cilantro leaves from the bunch and mince them finely; set aside.
7
Add the diced carrot and jícama to the simmering broth. Cook for 4 minutes until slightly softened.
4 minutes
8
Stir in the diced cucumber and all three colored bell peppers. Simmer for 2 minutes until the vegetables are tender-crisp.
2 minutes
9
Remove the pot from heat and pour in the lime juice, stirring well to combine.
10
Taste the soup and adjust seasoning with additional lime juice or salt if needed.
11
Ladle the soup into bowls and garnish generously with the minced fresh cilantro before serving.