Lipid Lowering Soup fat-free

aka STEVE’S SACHET SOUP

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I scared Steve with the soup when he got up and I told him to go see it. ‘Nice color, he said. ‘Stir it, I said. ‘Nice. ‘Maybe I’ll thicken it a bit, I said. All of a sudden he started laughing and grabbed his chest bending over, then said, ‘Oh my God, I didn’t know what that was, then remembered that sachet thing – ‘that thing you talked about – the sachet thing. He took a deep breath and let it out like he just went through something. ‘Bouquet garni, I said as he continued to laugh.

So sachet it is. STEVE’S SACHET SOUP. Lipid Lowering. I’ve got my title – actually two of them!

What’s a lipid?

‘Cholesterol is a type of blood fat, and blood fats are known as lipids. Cholesterol and other lipids are carried in the blood attached to proteins, forming tiny spheres, or “parcels” known as lipoproteins.

Steve needs to lower his lipids. Although not horrible, he eats about 4 pounds of nuts a week, plus he puts oil and margarine on everything. People who have been in heart failure and had stents inserted need to get their lipid panel numbers lower than those who don’t have heart disease, according to his doctor.’

Makes 23 cups

12 c. water

3/4 lb. baby carrots, cut into thick matchsticks (in quarters from tip to tip)

2, 15 oz. cans sliced beets, including liquid, cut into matchsticks, stack and cut into quarters (sticks)

approx. 16 oz. froz. cauliflower bud, partially thawed and cut into bite size (not mouth size – there’s difference

15 oz. can sweet peas, including liquid

2, 15 oz. cans diced potatoes, drained and rinsed

16 oz. fresh sauerkraut- I used CLEVELAND KRAUT – CLASSIC CARAWAY

1 T. salt

2 T. SPICE TIME IMITATION CHICKEN BOUILLON

lots fresh grind black pepper

.5 oz. POULTRY BLEND fresh herbs – rosemary, sage, thyme

• Add sage and thyme sprigs as is, since they’re easy to work around when serving. Not so with the rosemary, so remove needles, chop finely and wrap in cheesecloth or other fine cloth and tie shut with string – add whole to pot and remove when done flavoring the soup – or keep in till soup is gone.

2 T. dried basil

2 T. ground coriander

1 T. garlic powder

1 T. onion powder

1 T. smoked paprika

2 t. turmeric

1 t. fenugreek powder

1 t. celery seed

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1- In extra-large soup pot, over high heat, place all ingredients, stirring after each addition.

2- Bring to boil, then reduce heat and cook till carrots are tender.

3- Turn off heat, adjust for salt and pepper, then warm down enough to pack in covered containers and refrigerate till ready to reheat and serve.

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Notes: Tasty, soothing broth. I could drink it by itself. No clutter, nearly transparent except that it’s beet-red. Perfect. Everything came together, the flavor, the chew, the appearance, no disappointments.

And so simple to make.

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New POSTS COME TO YOU!

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