Vegetable Soup Recipe for Spring Allergy Prevention

This is a vegetable soup recipe I tried today. The spice mixture is very close to the one I described in this article about how to prevent spring allergies. I modified it just slightly. When I am cooking for my taste, I reduce the coriander and fennel and I increase the cumin and black pepper.

In today's recipe, I compromised on the spices. I basically kept the full recommended proportion of coriander and fennel, but I increased the black pepper. I also added a lot of fresh ginger, so the resulting soup is fairly spicy. If I were cooking this for friends, I would definitely reduce the coriander and fennel and I wouldn't add the dry ginger powder. However, as part of my program to prevent spring allergies, I elected to use the spice mixture described below.

Ingredients:

6 cups of water
2 potatoes
1 can organic garbanzo beans (or dried garbanzo beans that have been soaked overnight)

1-2 cups of fresh green beans
1/2 head of red cabbage

1 head of broccoli
1 carrot
2 stalks of celery

yellow onion
yellow garlic

3 tsp turmeric
2 tsp ground black pepper
1 to 2 tsp ground coriander
1 to 2 tsp ground fennel
1.5 to 2 tsp natural mineral salt
1 tsp ground cumin (or more, if desired)
1/2 tsp ground cardamom
1/2 tsp ground ginger (optional)
1 tbsp Ancient Organics ghee (more if it isn't Spring season or if you aren't a Kapha body type)

Directions:
bring water to a boil
add chopped potatoes
optional - add a large piece of ginger (not chopped)
after about 5-10 minutes add garbanzo beans
cook until potatoes are very soft
add green beans, cabbage, finely chopped onions and remaining finely chopped ginger; cook about 10 minutes more
add carrots, celery, broccoli, salt and spices; cook about 10 minutes more
add ghee

The final soup is very thick. The way I cook it the potatoes dissolve and become the base, making a thick, hearty soup. If you don't want that, cook the potatoes less. When I finish cooking it, the carrots are still bright orange and a little crispy, the red cabbage is still a nice purple color, and the greens are still bright green. When I add the spices, everything gets a golden tint and it looks really nice. (However, it has the best color when I cook with a spice mixture that has less coriander and fennel--but that's not the goal. The goal is to use the spices that help prevent spring allergies.)

I served the soup with rice and lentils and it was really good (and definitely spicy).